Spinach and Artichoke Stuffing

Although this is titled as a stuffing, I present and serve this dish as a casserole. I must confess that I actually made this about 4 years ago. Although it looks complicated, it is fairly easy to put together. As to how it tastes...it disappeared within minutes and there were no leftovers.

What you will need...

* extra-virgin olive oil...1/4 cup
* spinach...2 _1/2 pounds , washed (3 cups cooked and roughly chopped)
* yellow onions...2 cups chopped
* garlic...1 Tbsp roughly chopped
* Emeril's Italian Essence (recipe here), or other Italian Seasoning blend...1 Tbsp plus 2 tsp
* salt...2 _1/2 tsp
* black pepper...1 _1/4 tsp freshly ground
* artichoke hearts...3 (8 1/2-ounce) cans quartered , any tough outer leaves removed
* eggs...2 large
* heavy cream...1 _1/2 cups
* chicken stock...2 cups
* lemon juice...2 Tbsp
* French bread...12 to 14 cups cubed (1-inch) day-old (1 loaf)
* Brie...1 pound , rind removed and cut into 1/2-inch cubes
* Parmesan...1/2 cup freshly grated
* parsley leaves...1/4 cup minced fresh


Putting It Together

• 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.

TIPS...To make it easier to trim the rind from the Brie, wrap the Brie in foil and place it in the freezer for about an hour. This will firm it up and make rind-extraction much easier. Also, I will be substituting the French Bread with Sour Dough bread (I love sour dough).

Photo courtesy of...Food Network

Emeril's Italian Essence

What you will need...

* paprika...2 _1/2 Tbsp
* salt...2 Tbsp
* garlic powder...2 Tbsp
* black pepper...1 Tbsp
* onion powder...1 Tbsp
* cayenne pepper...1 Tbsp
* dried leaf oregano...1 Tbsp
* dried thyme...1 Tbsp

Putting It Together

• Combine all ingredients thoroughly and store in an airtight jar or container.

This is a good seasoning for just about any dish.

Recipes courtesy of... Emeril Lagasse, Food Network