Photo: Savory Spinach and Artichoke Stuffing Recipe
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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By thisgurlluvs2cook
san luis obispo, CA
on January 03, 2013
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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!
By emma2389
on November 27, 2012
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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 :
By maitai091054_85...
Mountain View, CA
on November 24, 2012
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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.
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