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
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is the most awesome stuffing I have ever had. Definitely sensational; a keeper. item not reviewed by moderator and published
Big hit at the Thanksgiving table this year! Definitely a keeper! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This is THE BEST STUFFING IN THE WORLD. Really. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Extremely good! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
I made this for Thanksgiving 2010 and it was delicious!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I made this last christmas, and we could have done without EVERYTHING else on the table! It was fabulous! BUT the most expensive dish on the table! hahah Well worth it however! item not reviewed by moderator and published
This stuffing is impossible to resist! The brie and parmesan are delicious paired with the spinach and artichokes. I sauteed my spinach rather than boling it and saved a pot and sauted the onions and articokes. I added more stock before putting it in the oven and it came out super moist and delicious. I also did not use 3 cans of artichokes (couldnt find frozen), but 2 can instead, and rinsed them well and didnt notice any 'odd taste' as a few other had mentioned..also did seperate the natural leaves of the artichoke. Also only used .65 lbs of brie, and even with being a cheese lover, found this to be enough to lessen the expense a bit. item not reviewed by moderator and published
This is my 'go to' recipe for any family or put luck get together. It always gets rave reviews. I highly recommend that you use frozen artichoke hearts instead of canned, I find the canned just have a bit of an odd taste, especially if you use all 3 cans. Give this one a try, it's not cheap but you won't be disappointed! item not reviewed by moderator and published
My husband and I did a test run on this last night for Thanksgiving...we actually halfed the recipe...went heavy on the garlic and only used one can of artichoke hearts (didn't want to waste half a can. THIS WAS ABSOLUTELY WONDERFUL!!! It is a keeper and not just for the holidays! item not reviewed by moderator and published
This stuffing is to die for!!! I made it last Thanksgiving for the first time (along with my cornbread and sausage stuffing so that there would not be revolt) and EVERYONE LOVED IT! Even my kids who don't like brie. It is a bit expensive as mentioned before, but definitely worth every penny! If you are looking for something different on your Thanksgiving table this year, this is it. Thank you Emeril...great as always! item not reviewed by moderator and published
I make this stuffing for Thanksgiving and Christmas. This Easter my husband asked if I would make it for Easter dinner and I just couldn't say no! I cut the french bread the night before and saute the onions and artichokes and boil and cut the spinach the night before as well so that I am not in such a rush the next morning. I also do not use 3 cans of artichokes I find that 2 is just fine. I also seperate the artichokes in their natural slices I find that it makes for a better experience b/c each bite will have a little bit of the artichoke in it. Perfect for any Holiday! item not reviewed by moderator and published
This stuffing is amazing. I was so tired of my mother-in-law talking about how wonderful her stuffing is that I decided to find a recipe that can not be beat and mission accomplished. This is expensive but it's not like you make it every day so who cares. AMAZING! item not reviewed by moderator and published
THIS TAKES EVERYTHING I LOVE ABOUT STUFFING AND KICKED IT UP NOTCHES ( I MEAN NOTCHES BEYOND MANKIND. THIS TAKES STUFFING TO WHERE STUFFING HAS NEVER BEEN BEFORE. THANKS SO MUCH EMERIL ; <3 item not reviewed by moderator and published
Was really looking forward to this. It is expensive to make (1 lb. Brie, etc) and not worth it. The flavor was bland and the texture not great. Maybe next time try it with Swiss cheese instead. But really don't expect to make it again. item not reviewed by moderator and published
It is really great! I make it every year for Thanksgiving and I dream about if for the other 364 days of the year. Everyone loves it and people always want the recipe. item not reviewed by moderator and published
I made this for the first time last year for our Thanksgiving dinner. And again at a company holiday potluck. It was a hit then. I did it again this year and everyone raves over it. I wish I could find frozen artichokes because I don't really like the way canned artichokes taste. I haven't seen frozen artichokes in the stores since 2007. Must be because I'm on an island in the middle of the Pacific. Anyways, everyone loves it. It's great for potlucks. When I make it, I use a large roasting pan because 13x9 is too small. It's really easy to make. But the 15 min prep time? That's only if you've prepped all the ingredients first. Once all the ingredients are ready, then it takes 15 minutes to put together. item not reviewed by moderator and published
Love love loved it. When I tried it, I was on the hunt to find out who made it. I was upset cuz nobody knew. Found out it was my friend. YEAH!! She finally gave me the recipe today. I can't wait to make this for my family. item not reviewed by moderator and published
This dish was the hit of our dinner. The only change I made was to saute the spinach in olive oil rather than cooking in water. Drained the spinach rather than squeezing. This saved a pan and reduced the amount of liquid in the spinach. item not reviewed by moderator and published
Once again this recipe wow's everyone. Those reviews that said it's too artichokee may have used artichokes in oil or something else... Just be sure that you take off the rough outer edges. And it takes about 3 bags of Spinach for the 3 cups... Look in the produce for the unwashed spinach it's much cheaper. And I doubled the brie and added mushrooms ... WOW... item not reviewed by moderator and published
WOW, WOW, WOOOOWWWW!!!! This was so incredibly rich and decadent! I've always made "traditional" stuffing side dishes for Thanksgiving and decided to branch out this year. This recipe is so incredibly decadent and such a nice surprise!! Great recipe Emeril. I made exactly as instructed in the recipe and could not have expected it to turn out any better. item not reviewed by moderator and published
This will be my my fourth Thanksgiving making this dish. Everyone always raves about it and it's constantly requested!! It's easy to make and the result is wonderful! item not reviewed by moderator and published
I am making my first thanksgiving dinner Thursday and planning to make this stuffing recipe. Looks great and the reviews are even better. I only have one oven for a 14 lb bird and I am using the "Good Eats" recipe (30 min @ 500 deg, about 2 hrs @ 350). Anyone have any tips on cooking both the turkey and this stuffing recipe at the same time? Thanks! item not reviewed by moderator and published
I've made this for three straight years, and assume that this will be a permanent part of my Thanksgiving arsenal. The first year, all the family was skeptical of such a "non-traditional" stuffing. That skepticism stopped as soon as they tasted it. I should make it year-round, or at least all fall/winter, because we all forget how sinfully good it is until we dig in each year. It's better than you could ever imagine until you eat it. item not reviewed by moderator and published
I made this for my husband's Thanksgiving birthday dinner. It was sinfully good-really rich and flavorful and something a little different from the old standard. I definitely recommend trying out this recipe! item not reviewed by moderator and published
My mouth is watering now because I know I will be making this for Thanksgiving this year again. It is THE BEST! Thanks, Emeril item not reviewed by moderator and published
This is the best stuffing ever!! I use the Foccacia Stuffing from Williams and Sonoma and it takes this already wonderful recipe to another level! The W & S stuffing is expensive, but considering I only make this once a year, I splurge! item not reviewed by moderator and published
I have served this to my family each Thanksgiving since I saw the show in 2004. It was hard to find it again since I lost my copy but well worth the search. I skip the step of cooking the spinach and add it raw and it is still great. The smell of this cooking just makes the holiday. Thanks to Emeril for a family favorite. item not reviewed by moderator and published
This is an awesome stuffing recipe! I made this for thanksgiving and everyone loved it. Even better the second day a few minutes under the broiler so it gets extra crunchy on top. Delicious! The ingredient list is daunting, but it is well worth it! item not reviewed by moderator and published
This is the second time I have made this dish and so many of my friends love it! The flavors are wonderful, especially the spinach. It does take a lot to prep before putting the final dish in the oven, but it is all worth it. Excellent job Emeril, I will stick with this recipe for a very long time! item not reviewed by moderator and published
I made this dish for Easter dinner tomorrow...most disappointing after all the work. There seems to be a mistake in the recipe: 21/2 lbs of spinach will yield about 5-6 cups after wilting, squeezing, coarse chopping. Could the recipe creator mean 2 1/2 BAGS of spinach (10 oz each which as another reviewer stated would be 1 1/2 lbs) which yields exactly 3 cups? So, if indeed 3 cups is intended, it is 2 1/2 bags of spinach. If 2 1/2 LBS spinach is correct, then yield is 5-6 cups. This dish was too artichoke-ee tasting which overpowered any spinach taste. I cooked the dish tonight because one oven is on the blink, and now I'm worried after last reviews that when I reheat it tomorrow, Easter Sunday, it won't have any flavor. I'd actually love to throw the whole thing out, but I'm stuck now. Just not too good. Sorry, Emeril. Very disappointing. item not reviewed by moderator and published
I served this at a dinner party with pork loin and it was a huge success. The recipe was easy to follow and prepare. Did not change or add any ingredients. Another success for Emeril.... Thanks item not reviewed by moderator and published
I tried it 2 years ago for thanksgiving and was so impressed!! The brie makes the dip moist and incredible. now i make it every thanksgiving but i think i want to make it more often because i love it! item not reviewed by moderator and published
Has become an absolute staple at our holiday meals. Delicious and a big hit! item not reviewed by moderator and published
This recipe is awesome. A rich impressive side dish to any meal. Why Emeril was cancelled on the Food Network is beyond me. I have used so many of his recipes and have never been disappointed and neither have my dinners. item not reviewed by moderator and published
This was easy and taste SO DELICIOUS --- I can't wait to make it again! My mouth is watering thinking of it. item not reviewed by moderator and published
Every time I make this stuffing, everyone loves it. My boyfriend, who hates stuffing, absolutely loves this stuffing (and that's saying a lot). My mom, who is a super picky eater, absolutely loves this stuffing. It's definitely not your traditional turkey stuffing, but I think that's the best part! item not reviewed by moderator and published
We made this stuffing for Thanksgiving and it received absolutely rave reviews all around! I typically do not eat stuffing at Thanksgiving since I try to stay away from carbs, but I DEVOURED this, it was worth it! Some modifications we made: frozen spinach...and I added more than the recipe calls for. I chopped the artichokes into small pieces as well. I used less Brie than the recipe called for, and I think that it worked great! Since this meal, I've had 3-4 requests to make the recipe again...definitely try it out! Its a winner for sure! item not reviewed by moderator and published
THIS IS WONDERFUL STUFFING. Every year, we make our family recipe (and will continue to). I don't want to compete with that, so I decided to try something very different and did this one. It is not hard to make--though I had to do the spinach in batches (next year I will try frozed spinach instead). Everyone who ate it said they LOVED it. Don't go short on brie--just buy a cheaper, less qualtiy brie if you need to. The only down to this is that when we reheated it for our yummy leftovers, it was not as good as it had been the day it was made. Of course, it was still good--but it is one of those recipes that is best the day of. So, for those who mixed ahead of time and then rated it low--probably your own fault... Definitely a winner and very different! item not reviewed by moderator and published
Ha Ha, ok. I've had the privledge to have eaten at two of his restaurants and loved everything I ate so I thought I would try this recipe. I did some of the prep work the night before like cutting up the bread and getting the rind off the cheese. Some modifications I used were frozen spinach and choppping up the artichokes into smaller pieces. This was a great-tasting dish, but I would have liked to have had some shreaded chiken in it and just used it as a meal all by itself. I did not like it as a stuffing dish with my turkey dinner. It was very rich and quickly filling. Good luck everyone! item not reviewed by moderator and published
This was the most unusual stuffing recipe I've ever tasted! I had to use much less Brie to make it more affordable, but it was really good. item not reviewed by moderator and published
Maybe because I used store bought plain stuffing cubes? I used 12 cups of bread and had enough for the 9x13 and a 9x9! item not reviewed by moderator and published
I've been making this for Thanksgiving and bird dinners for several years now and it's definately a keeper. Easy, great flavors and not too expensive. I haven't found anyone who didn't like it yet, even kids. item not reviewed by moderator and published
This stuffing is like the spinach/artichoke dip with breading - one of my favorite dips so naturally I like it as a stuffing too. The stuffings I've made with sausage or other meats have been too heavy along with all the other Thanksgiving food, so the vegetarian aspect seems to lighten it up. However, given the cream, I wonder what the calorie count is... I did leave out the brie - I thought this would make it too heavy, not to mention it's expensive. Overall, it's a keeper. item not reviewed by moderator and published
This bread pudding or bread stuffing as you call it is just a strada. Can be made the night before then bake day of. My family was disappointed in the flavor. We all thought it was bland. As other reviewers we were looking forward to making this and very dissappointed in the end result. Thank you to all that reviewed this recipe your comments were helpful . item not reviewed by moderator and published
I looked forward to making this savory stuffing all month and was disappointed. It was sooo not worth the prep time and the outcome was less than stellar. I have never been disappointed with anything I have cooked and am bummed that this stuffing was sooo overrated. item not reviewed by moderator and published
Everyone was pleasantly surprised as soon as they had a bite of the stuffing. Everyone had multiple servings and now I'm being asked to make it again...for Christmas! This recipe sure beats traditional stuffing. The prep time was worth it. item not reviewed by moderator and published
"St. Joseph, MI 11-30-2004 Pre-baked this the night before and rewarmed in the oven the next day of serving. I added a little chicken stock to help the process of reheating and moisture. It was a WINNER and took rave reviews. However, the best way is to bake the day you serve it. It seemed to raise like a souffle and smelled wonderfully." Not my post, but searched for same advice and found this... I will not pre-bake, but will put together night before and bake once. Crossing my fingers! item not reviewed by moderator and published
I would be curious about this, too. If anyone has prepared this dish in advance, please let us know how that worked out for you. Thanks. item not reviewed by moderator and published
We're planning an early (noon) Thanksgiving dinner at Grandma's house and will have a lot of cooks in the kitchen. Any suggestions on any advance prep for this? Make it the day before and re-heat? Fully prepare the day before and bake on Thanksgiving? I'm concerned some of the ingridients won't interact well overnight uncooked. Thanks. item not reviewed by moderator and published
Every Thanksgiving holiday I put this on the dinner table and I am always getting request for the recipe!! The awesome combination of spinach,artichoke, and brie make a perfect side dish to the classic Turkey and mashed potato dinner! Try it, you won't be disappointed!! Thanks for a great recipe Emeril! item not reviewed by moderator and published
This was such a huge hit. Love to get away from the typical Stuffing this is the one for you. item not reviewed by moderator and published
I had hosted our family's Thanksgiving dinner for 12 years, each year making my grandmother's traditional Italian sausage dressing along with a new dressing recipe. Never in those 12 years has any one of the 20 diners asked for a recipe to be repeated the following Thanksgiving until last year when I made this recipe. Everyone loved it and said I could stop experimenting with the dressing recipes--this was a definite keeper! item not reviewed by moderator and published
I generally do not like most of the traditional stuffing receipes (ones that use meat, celery, etc). Used this receipe last year and EVERYONE ate it! Most of my friends are not big fans of meat and would prefer veggies. No one had to worry about picking out items they didn't like ie. meat or the generic veggies like celery. This receipe was simple to make and really added something to my dinner table! item not reviewed by moderator and published
I originally printed this recipe the day after it aired, and have made it every Thanksgiving since then. I am now reprinting it because the copy I have in my recipe box has seen better days. LOL. It is expensive and is a lot of work but well worth the effort- a rich and delicious stuffing that pleases even the pickiest of eaters. My family calls me every Thanksgiving to make sure I'm making it, and there are never any leftovers! item not reviewed by moderator and published
This stuffing is delicious. I made half the recipe and the stuffing turned out perfectly. Everyone asked for the recipe. This stuffing is great with baked fish. item not reviewed by moderator and published
This was absolutely wonderful. I substituted two stalks of celery chopped instead of the artichoke hearts (as I did not have them). It turned out so good!! item not reviewed by moderator and published
very good! My guests and family loved it. item not reviewed by moderator and published
I used garlic bread from Costco (the loaves w/cloves in it), more parmesean & artichokes than the resipce called for and it was wonderful. This stuffing would lend itself to a family gathering anytime of year. item not reviewed by moderator and published
I was very disappointed. I thought this would be super good with all the 5 stars. I prepared this for Thanksgiving. The bread part is just too soggy tasting. Very disappointing and very expensive to make. Wow I thought being an Emeril recipe I couldn't go wrong..I went wrong item not reviewed by moderator and published
I keep making this for the holidays....it is really the best, and I get lots of compliments and requests for the recipe!! item not reviewed by moderator and published
Emeril, I am sure that you don't need me to say how good this recipe is, for words fail me in that regard. But, the best thing about this recipe is, due to increased demand from everyone who eats it, I have to now make a DOUBLE BATCH to have enough! I wonder if I will have to make a triple batch sometime (bet on it!) item not reviewed by moderator and published
This is my third year using this recipe for Thanksgiving. Everyone raves about it and wants the recipe. item not reviewed by moderator and published
This recipe is intriguing and delicious. I have made it the past 2 years in a row for Thanksgiving and I do believe it will now be a family tradition. item not reviewed by moderator and published
This recipe was a huge success at thanksgiving last year....we will be enjoying this every year from now on. item not reviewed by moderator and published
This is a fantastic escape from traditional stuffing! I made it last year and served with it Turducken. Emeril, we'll be making and enjoying this stuffing every year. Thank you! item not reviewed by moderator and published
This was creamy and delicious...perfect for holiday meals. item not reviewed by moderator and published
This is so delicious that it has been our Thanksgiving stuffing for the past 2 years. It will remain a family favorite for years I'm sure! item not reviewed by moderator and published
Not your everyday stuffing, but so so good! item not reviewed by moderator and published
This stuffing is out of this world. I have made this several times and have noticed that if I half the amount of cheese it doesn't really alter the taste. I would recommends doing that to cut down on some of the many calories in this delicious dish. item not reviewed by moderator and published
Easy to make and absolutely delicious! item not reviewed by moderator and published
though time consuming, this is a relatively easy recipe and everyone LOVES it! great with Giada's lamb chops.... item not reviewed by moderator and published
I really enjoyed this recipe. I did not cook the spinach ahead of time, though, I just sauteed it in the skillet with the onion, garlic and essence. It was a big hit at dinner! item not reviewed by moderator and published
this is a wonderful change from the boring traditional recipe item not reviewed by moderator and published
An excellent variation to the normal stuffing. item not reviewed by moderator and published
Really good recipe, I only made half the recipe and still had enough for 6 people. item not reviewed by moderator and published
are you on drugs this stuffing is amazing item not reviewed by moderator and published