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Savory Spinach and Artichoke Stuffing Recipe

Savory Spinach and Artichoke Stuffing

Show: Emeril Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (168)

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Average Rating:

Total Reviews: 168

Showing 31-40 of 168

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  • on November 06, 2010

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    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!

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  • on April 03, 2010

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    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!

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  • on March 21, 2010

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    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!

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  • on December 28, 2009

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    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.

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  • on December 21, 2009

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    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.

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  • on December 11, 2009

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    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.

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  • on December 10, 2009

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    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.

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  • on November 30, 2009

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    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.

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  • on November 30, 2009

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    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...

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  • on November 26, 2009

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    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.

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