Savory Spinach and Artichoke Stuffing

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

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.8 173
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Every year we make this. Every year. Fab! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Simply awesome! I wouldnt consider it easy or inexpensive, but my family loves it. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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. item not reviewed by moderator and published
This stuffing recipe is amazing! This will be my 6th year to make it at Thanksgiving. We never have leftovers. Everyone loves it. item not reviewed by moderator and published
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! item not reviewed by moderator and published
are you on drugs this stuffing is amazing item not reviewed by moderator and published