Savory Spinach and Artichoke Stuffing

Total Time:
1 hr 25 min
15 min
1 hr 10 min

10 to 12 servings

  • 1/4 cup extra-virgin olive oil
  • 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
  • 2 cups chopped yellow onions
  • 1 tablespoon roughly chopped garlic
  • 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
  • 2 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
  • 2 large eggs
  • 1 1/2 cups heavy cream
  • 2 cups chicken stock
  • 2 tablespoons lemon juice
  • 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
  • 1 pound Brie, rind removed and cut into 1/2-inch cubes
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup minced fresh parsley leaves

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.

Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

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    My sister brought this to our Thanksgiving meal. It was the overwhelming favorite of everyone there. This has jumped to the top of my list of stuffing favorites.
    This was horrible. I decided to try it based on the reviews. My son loves my apple and onion stuffing that I make from a Rachael Ray recipe. This year he could not be with us so I tried Emeril's recipe. No thanks! I can't say enough how awful this was. I love to cook and am quite good at it. Normally I love Emeril's recipes. His fettuccini Alfredo is amazing, but this stuffing was just awful . Very disappointing.
    Every year we make this. Every year. Fab!
    I have made this for over a decade now after originally seeing Emeril make it on his show. For Thanksgiving, I make 3 different stuffings every year, and there is NO way that I could ever drop this one from the rotation without causing a complete revolt. This is absolutely my favorite of the ones I make and I serve it throughout the year as well. 
    The only change I make is that I use frozen spinach (wilting down fresh spinach? Ain't nobody got time for that!) and I use vegetable broth instead of chicken broth. We have a couple of vegetarians in our family, and they are so grateful to have a stuffing they can also eat since the other two I make (traditional and a cornbread sausage) have meat and/or chicken broth.  
    Lastly, I actually make this the night before (I make all my stuffings on Thanksgiving Eve) and bake it the next day, which really allows the liquid to soak in.
    Simply awesome! I wouldnt consider it easy or inexpensive, but my family loves it.
    I like to try a new stuffing every year around the holidays to change things up. Last year I made the Jalapeno Bacon Stuffing off of here & it was to die for. This year I made this one and it's absolutely superb! Not an easy recipe to make tho. It's very time consuming & can be expensive with the ingredients, but trust me when I say, IT'S WORTH IT. An AMAZING blend of flavor. My husband and inlaws couldn't stop raving about how good it was and requested it for next Thanksgiving & Christmas. I used an Italian round because my bakery was completely out of French, and think I will stick with the Italian for next time. I also used the full 3 cans of artichokes and glad I did, because it was perfect. The reviews that stated this stuffing isn't good the next day have no clue what they are talking about! this stuffing was as good, if not better, the day after. It's like all the flavors had time to meld together!
    My family makes this every year for thanksgiving and it is always a big hit! We substitute two boxes of frozen chopped spinach (which we thaw and drain instead of fresh spinach to save some time and money, and it always comes out great. We have also prepared this a day ahead of time and let it sit over night and it still comes out just as good. One of my favorite recipes from this site to date :
    This was fantastic. My favorite is normally bread stuffing in the turkey itself, but this was outstanding. I helped my sister-in-law make it and we had fun while creating a beautiful dish which everyone enjoyed.
    This stuffing recipe is amazing! This will be my 6th year to make it at Thanksgiving. We never have leftovers. Everyone loves it.
    Try this one, you will not be disappointed. Made it last year and got RAVE reviews, and was asked to make again this Thanksgiving, and several requests for recipe!
    I use Food Network recipes often, but without a doubt, this is my favorite recipe. I have always received more compliments on this dish than any other. The slight modifications I make are to use marinated artichoke hearts and I use half and half instead of whole cream. The only problem is that I never have leftovers. If any stuffing is left, everyone else quickly packages it up and takes it home with them!
    This is a yummy dish! Everything was great, however, my husband did comment that the artichoke was a bit overwhelming. So, next time, I may just do a can and a half and chop it up well to better incorporate it into the stuffing. The brie was excellent, don't skimp! Overall I would make this again with the slight modifications. :o
    I didn't have all of the vegetables so I made a cheese and onion stuffing and it was delicious! This was the perfect way to use my day-old french bread and other leftovers in the refrigerator.
    Everyone I made it for loves it! Now it gets requested every single Thanksgiving and Christmas. Definitely not cheap, but it is a gourmet tasting dish. I often substitute half the brie for another cheese (mozarella or fontina cheese. I also add the spinach with the onion/artichoke mixture to absorb some of the garlic and onion flavorings and also to dry it out a little. This is the best stuffing ever.
    This is the most awesome stuffing I have ever had. Definitely sensational; a keeper.
    Big hit at the Thanksgiving table this year! Definitely a keeper!
    This stuffing was ABSOLUTELY amazing! The flavors were so rich and blended well! As other reviewers - I used a mix of breads that made it even better! This will definitely be in the rotation for Thanksgiving!
    Best. Stuffing. EVER.
    I only used 2 cans of artichokes and it was the best dish on our thansksgiving table. Everyone agreed
    that it was the hit of the day. I'll make this every year from now on. YUM!
    This recipe made the day with everyone. I know when you first look at the thought of spinach/artichoke stuffing many would say YUK!! The taste and appearance of this stuffing is wonderful. I made a few adjustments as I was shopping. I added 3 breads together, french, pumpernickel and a garlic/onion herb bread I found in the bakery at Dillons. By far, this is the absolute best stuffing I have ever eaten. It will be a regular at our home from now on!!!!
    This has been a tradition on our family holiday tables since we discovered the recipe about six years ago. It is very rich and very tasty - Highly decadent! We use toasted sourdough instead of french bread - I think the thicker bread helps to absorb some of the liquid and gives it more of a fluffy consistency. The flavors might be too intense for younger guests, but in time they seem to come around. Our daughter was 12 when we first tried it and she was not a fan. Now she is requesting this as a must for our Thanksgiving table!
    Best stuffing I have ever had. I used frozen artichokes, 2 boxes and three bags of spinach. I used the soft brie and did not have a problem with it being mushy. I used asiago cheese instead of Parmesan. YUMMY
    I made this for a veggie potluck party (substituted chicken stock with "Better Than Boullion" vegetable stock. I also used about 2/3 the amount of Brie. It was delicious, but next time I will make it exactly according to the recipe, because a bit more Brie would have been nice. Make certain to buy a firm Brie, not an extra creamy, soft type. I didn't have enough of the firm Brie on hand but had some creamy Brie which I was going to add until I realized that it would turn into a big gooey mess, so I didn't bother. I'm looking forward to making this again for Thanksgiving.
    WHat a scrumptious dish! I have made it for several years, now, and each time I love it more... 
    It's great the first time around, but even gets better when it is warmed up for leftovers! 
    The little pockets of brie and the occasional artichoke are tasty, unexpected treats!
    Extremely good!
    If you are looking for a stuffing recipe that you want to WOW your guests with THIS IS IT!!!! This is the BEST stuffing recipe, not like the typical run of the mill dry stuffing! Made it for Christmas along with prime rib and it was FANTASTIC, everyone loved it and raved about it! Didn't stand a chance at the table and of course had no left overs! Delish, delish, delish!!!!! Will be making this again!
    This stuffing is AMAZING! I have made it several times and am always surprised at just how good it is. It went great with a New York loin roast at Christmas and provided a nice change to the menu. I use a loaf of ciabatta bread, only 2 cans of artichokes which I chop up well, and two boxes of frozen chopped spinach for convenience. This is the best stuffing I have ever had.
    This is THE best stuffing ever!! Yes, it may be a little expensive (because of the brie) but it is well worth it. It is superb left over, too!!!
    I made this for Thanksgiving 2010 and it was delicious!!
    I made this for Thanksgiving this year, and I was blown away! Wow! Such an array of flavors! Although it did take a while, it was worth it. My grandpa is a picky eater, and even he said I did a good job with this dish! Thanks Emeril!
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