SAVORY SPINACH AND ARTICHOKE STUFFING - EMERIL LAGASSE

Savory Spinach and Artichoke Stuffing - Emeril Lagasse image

Make and share this Savory Spinach and Artichoke Stuffing - Emeril Lagasse recipe from Food.com.

Provided by Cristina Barry

Categories Savory

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

Previous Next

Ingredients

1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon emeril's italian spice essence or 1 tablespoon other italian seasoning
2 teaspoons emeril's italian spice essence or 2 teaspoons other italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoons fresh 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 -14 cups cubed stale French bread (1-inch, 1 loaf)
1 lb brie cheese, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated parmesan cheese
1/4 cup minced fresh parsley leaves

Steps:

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.

Nutrition Facts : Calories 875.7, Fat 39.4, SaturatedFat 19.3, Cholesterol 142.4, Sodium 2306, Carbohydrate 99.1, Fiber 11.6, Sugar 4.2, Protein 34.2

*** Explore more Savory Spinach And Artichoke Stuffing - Emeril Lagasse Recipes »

Comment
Leave a comment

dr absarray

[email protected]

This stuffing is a bit time-consuming to make, but it's definitely worth the effort.

Edmond Vokshi

[email protected]

I'm not a big fan of spinach, but I really enjoyed this stuffing. The artichoke and cheese helped to balance out the flavor.

MD Mokarim

[email protected]

This stuffing is a great way to use up leftover spinach and artichoke dip.

noman khan king

[email protected]

I was a bit skeptical about this stuffing at first, but I'm so glad I tried it! It was absolutely delicious.

Mohsin Khattak

[email protected]

This stuffing is delicious! The spinach and artichoke give it a unique flavor that I really enjoyed.

Ashleyinnit

[email protected]

I've made this stuffing several times now, and it's always a crowd-pleaser. It's easy to make and always turns out perfectly.

airin

[email protected]

This stuffing was a hit at our Thanksgiving dinner! It was so flavorful and moist, and the spinach and artichoke added a nice touch of sophistication.

Name

Message