Creamy Boursin Artichoke Stuffing Casserole Recipe Is Rich & Delicious (35 Minutes) by Donna John

Who says you have to wait until the holidays to have stuffing for dinner as a side dish? This easy recipe is a different take on stuffing. This creamy artichoke stuffing casserole recipe uses the cheese that has gone viral and is so popular now: Boursin.

Boursin was created by a young French cheesemaker named François Boursin in 1963. His world-famous recipe was inspired by fromage frais, a traditional French cheese dish that blends garlic, fresh cream, soft cheese and herbs. The divinely delicious cheese is wonderful on its own or used as a flavorful ingredient in many recipes – like this creamy stuffing recipe.

To make this simple vegetarian artichoke stuffing casserole recipe you will need to grab the following ingredients from your fridge and pantry: Boursin cheese (whatever flavor you like), milk, canned artichoke hearts (read about the health benefits of artichokes), a box of stuffing mix, mozzarella cheese, Parmesan cheese, chicken broth, an egg, dried oregano, dried sage and butter.

This cheesy stuffing is rich and full of flavor from the three cheese, artichokes and herbs. So delicious! Serve the rich and creamy artichoke stuffing casserole as a vegetarian dinner with a salad or as a side dish with your favorite protein. I served mine with grilled pork chops and sauteed yellow and zucchini squash.

This jazzed up stuffing recipe would be wonderful as a side dish with that Easter ham, Thanksgiving turkey or Christmas prime rib.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 to 35 minutes
Total Time: 35 to 40 minutes
Servings: 6

Ingredients

• 5.2 ounces (1 box) Boursin cheese
• 2 tablespoons evaporated milk, milk or heavy cream (I used evaporated milk)
• 14 ounces (1 can) artichoke hearts, drained and chopped
• 6 ounces (1 box) stuffing mix (I used chicken flavor)
• 1 cup mozzarella cheese, grated (divided)
• 1/3 cup Parmesan cheese, grated
• 1 cup chicken broth
• 1 egg
• 1/2 teaspoon dried oregano
• 1/4 - 1/2 teaspoon ground sage
• 1/4 cup butter, melted

Here's how to make it: 

1. Put the Boursin and milk into a small saucepot.
   
2. Melt the cheese over low heat until thoroughly combined and smooth. Turn off the heat.
   
3. Put the artichoke hearts, stuffing mix, half of the mozzarella cheese, Parmesan cheese, chicken broth, egg, oregano and sage into a mixing bowl.
   
4. Add the melted Boursin mixture.
   
5. Stir well to combine. Season with salt and black pepper, if desired. (I added black pepper but no additional salt.)
   
6. Spread the stuffing into an 8x8-inch or similar size baking dish.
   
7. Sprinkle with the remaining mozzarella cheese.
   
8. Pour the butter over the top of the stuffing.
   
9. Cover the pan with foil or the lid. Bake in a preheated 375-degree F oven for 20 minutes. Uncover and continue to bake for 5 to 10 more minutes or until golden on top.
   
10. Serve. Store any leftover stuffing covered in the fridge and reheat in the microwave.
    

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