Traybake spinach and artichoke stuffing

Prepare a day ahead and then bake with your turkey and chicken.

Ingredients

½	Bread sticks
300 g	Spinach, thick stems removed (Main)
210 g	Artichoke bruschetta dip, or similar (Main)
125 g	Mozzarella cheese, crumbled
1 Tbsp	Butter
1 medium	Onion, diced
2 cloves	Garlic
1 tsp	Salt
1 tsp	Fresh sage, chopped
1 tsp	Thyme
1 tsp	Rosemary
1 pinch	Chilli flakes
¾ cup	Vegetable stock
125 g	Cream cheese

Directions

1. Cut the bread into 2cm cubes and stand overnight to dry out.
2. Wash the spinach and roughly chop. Steam until limp. Cool, chop, then squeeze out any excess liquid.
3. Preheat the oven to 180°C. Grease a large 25cm x 19cm oven dish.
4. In a large bowl, combine the bread, spinach, artichoke dip, and half the mozzarella. Place aside.
5. Melt the butter in a large frying pan on medium. Add the onion and cook until softened. Crush the garlic with the salt. Add to the pan with the herbs and chilli flakes. Cook until fragrant.
6. Add the stock and cream cheese. Simmer, stirring until the cream cheese melts. Remove from heat. Combine with the bread mixture.
7. Pour the mixture evenly into the prepared oven dish. Crumble the remaining mozzarella over the top. Bake for about 20 minutes until golden.