Take this recipe for a test drive before the holidays; it might make your menu. The minted green tea, called for here and used two ways, brings a lot of flavor.
The mixture is chockablock with vegetables, too, so you could serve this as a meatless main course with cauliflower "steaks" or sauteed eggplant slices.
Make Ahead: The stuffing can be assembled, tightly covered and refrigerated a day in advance, or frozen for up to 1 week. The baked stuffing can be refrigerated for up to 3 days. To reheat, you may wish to rehydrate with an extra 1 1/2 cups of green mint tea, cover with foil and bake in 325-degree oven till soft, then uncover for 10 minutes to crisp up the top.
For the vegetable mixture: Combine the water and half of the spinach in a large pot over medium-high heat. Once the liquid comes to a boil and the spinach begins to wilt, add the remaining half of the spinach. Cook, stirring, until just wilted but still bright green. Drain, pat dry and coarsely chop.
Meanwhile, heat the oil in a large saute pan over medium heat. Once the oil shimmers, add the onions and fennel; cook, stirring occasionally, for about 2 minutes or until they have softened and the onions are starting to pick up color. Stir in the garlic; cook for 4 minutes or until fragrant and softened.
Stir in the mushrooms; cook for about 8 minutes or until they have released their moisture, then add the artichokes and dried tea, stirring to incorporate. Turn off the heat; let the mixture cool in the pan.
For the stuffing: Preheat the oven to 400 degrees. Grease a large roasting pan with cooking oil spray.
Place the croutons in a very large, wide mixing bowl. Pour the brewed tea over them and toss to coat, then add the goat cheese, brie, salt, pepper, and the marjoram and thyme leaves, stirring gently to incorporate.
Add the cooked vegetable mixture; stir gently to incorporate.
Whisk together the milk, eggs and lime juice in a large liquid measuring cup. Pour over the stuffing-vegetable mixture, stirring gently to incorporate.
Transfer to the roasting pan; you don’t have to be too careful about packing down the mixture into an even layer, but you do want to spread it into the corners. Cover tightly with aluminum foil; roast for about 45 minutes, then uncover and sprinkle the panko and pecorino cheese on top. Roast for 10 to 15 minutes or until lightly browned on top.
Serve warm; or cool, cover and refrigerate for up to 3 days.
NOTE: Use twice the amount of green tea (2 teaspoons per 8 ounces) when brewing the 2 cups of tea needed here; it acts like a concentrate.
Based on a recipe at TheTeaSpot.com.