1 stick or 1/2 cup Sweet Cream Butter 1 1/2 - 2 cups Chicken Broth or water reserved from Giblets Method of. Turn it into rolls and bake them in a round pan, divide the dough into long ropes and twist them into coils, or toss the whole mound of dough into a Dutch oven and bake it without shaping it. Once the cheese is melted, pour the mixture into a food processor and/or blender and pulse on low speed 2-3 times to break up the large pieces of spinach. RECIPES 1 load of Great Harvest Stuffing Bread.Dry it out in the oven for 20-25 minutes at 250 degrees. Stir in flour. Stir in the remaining ingredients except for the bacon, and heat until cheese is melted. To prepare the bread for the stuffing, simply cut the bread into cubes and lay it out on a baking sheet.Add the spinach and artichoke hearts and cook, turning occasionally until the spinach is wilted.Add the onion and cook over medium heat until the onion becomes translucent and softens slightly.Remove it bacon to paper towel to drain, reserving 2 tablespoons of the bacon fat in the pan. Cut the bacon strips into 1 inch pieces and cook the bacon in a large skillet until crisp.Carefully remove the middle of the loaf by cutting or scooping it out to create a bowl, and dice the bread that you removed into large cubes for dipping.
Pour the mixture into the boule, top with bacon and serve immediately accompanied by the bread cubes. Cook vegetables, or fruits, or meat and herbs, then add broth.
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