Salami, Spinach & Artichoke Stuffing: Stir all ingredients in a bowl; refrigerate in an airtight container up to 6 days. Makes about 2-1/2 cups.

For serving, cut out approximately a 2-1/2 x 8-inch oval (about 2 inches deep) from top of bread loaf using a serrated bread knife; fill bread with Salami, Spinach & Artichoke Stuffing. Cut bread crosswise into 8 slices 3/4 of the way through; loosely wrap with aluminum foil. Bake stuffed bread at 350°F until stuffing bubbles and cheese melts, about 20 minutes; garnish with parsley and pepper.