Spinach and Artichoke Stuffing Recipe

I served this bad boy a few years ago and it disappeared within a matter of minutes. Even my two veggie-hating kids liked it. When you first look at this recipe for Spinach and Artichoke Stuffing, it may seem rather complex, but it is actually very easy to put together. The trick is to get everything organized and then just follow the steps. I hope that you will like this as much as my family did. Again, if you run into any problems or have a question, please let me know and I will do my best to help. Oh, you can also put this together the night before and then bake on the big day. Now, here's the recipe...


What you will need...

• extra-virgin olive oil... ¼ cup


• spinach...2 ½ 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 ½ tsp


• black pepper...1 ¼ tsp freshly ground


• artichoke hearts...3 (8 ½-ounce) cans quartered , any tough outer leaves removed


• eggs...2 large


• heavy cream...1 ½ 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 ½-inch cubes




• TIP: 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


• Parmesan...½ cup freshly grated


• parsley leaves...¼ cup minced fresh

Putting It Together...

• Preheat the oven to 350°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 put in a bowl


• 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, ½ teaspoon salt, and ¼ 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 add to the spinach


• 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, ¼ 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 mixture into the prepared dish. Sprinkle remaining ¼ 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

Recipe and photo courtesy of... Emeril Lagasse, Food Network