Savory Spinach and Artichoke Stuffing
- 1/4 C. extra virgin olive oil
- 2 1/2 lb. spinach, washed
- 2 C. chopped yellow onions
- 1 Tbs. roughly chopped garlic
- 1 Tbs. + 2 tsp. Emeril's Italian Essence, or other Italian seasoning blend
- 2 1/2 tsp. salt
- 1 1/4 tsp. freshly ground black pepper
- 3 8 1/2 oz. cans quartered artichoke hearts, any tough outer leaves removed
- 2 lg. eggs
- 1 1/2 C. heavy cream
- 2 C. chicken stock
- 2 Tbs. lemon juice
- 12-14 C. cubed (1-inch) day-old French bread (1 loaf)
- 1 lb. Brie, rind removed and cut into 1/2-inch cubes
- 1/2 C. freshly grated Parmesan
- 1/4 C. minced fresh parsley leaves
Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish with 1 Tbs. 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 Tbs. 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 tsp. of Italian Essence, 1/2 tsp. salt, and 1/4 tsp. 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 Tbs. Italian Essence, remaining 2 tsp. salt, and remaining 1 tsp. pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 C. 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 C. Parmesan over the top and drizzle with remaining 2 Tbs. olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Yield: 10-12 servings
From: "Emeril Live," Emeril Lagasse, 2004