Thursday, December 15, 2011

Savory Spinach & Artichoke Stuffing

Savory Spinach & Artichoke Stuffing
from an Emeril Lagasse original recipe
(10-12 servings)


¼ cup Olive Oil (EVOO)
2 ½ lb. Fresh Spinach, washed (3 cups cooked and chopped)
2 cups Yellow Onion, chopped
1 tbsp. Garlic, chopped
2 tbsp. Italian Seasoning
2 ½ tsp. Salt
1 ¼ tsp. Black Pepper
3 cans (8 ½ oz.) Quartered Artichoke Hearts
2 large Eggs
1 ½ cups Heavy Cream
2 cups Chicken Stock
2 tbsp. Fresh Lemon Juice
12 to 14 cups French Bread, cubed (1 inch-day old)
1 lb. Brie Cheese, rind removed and cubed (1/2 inch)
½ cup Grated Parmesan Cheese
¼ cup Fresh Parsley, minced


Bring a medium pot of water to boil.  Add the spinach and cook until just wilted, about 30 seconds.  Drain and rinse with cold water.  Squeeze as much water from the spinach, rough chop and set aside.  Heat 1 tbsp. of olive oil in a large sauté pan over medium-high heat.  Add onions and cook until golden brown and tender, about 5 minutes.  Add garlic, 1 tbsp. Italian seasoning, ½ tsp. salt and ¼ tsp. pepper to pan and stir until garlic is fragrant, about 30 seconds.  Next add the artichokes and continue to stir for another 2 minutes.  Remove from heat and set aside.  Combine the eggs, cream, stock, lemon juice, the remaining Italian seasoning, salt and pepper in a large bowl.  Now add bread, spinach, artichoke, Brie, ¼ cup Parmesan and parsley to the bowl.  Mix well and if bread does not absorb all of liquid immediately, let rest until it does.  Pour the bread mixture into a greased (1 tbsp. olive oil) 9x13 baking dish and sprinkle with remaining Parmesan cheese.  Now drizzle the remaining olive oil over the casserole and place in a pre-heated 350 degree oven for 1 hour.  Center should be firm and top golden brown. 

Note:               This recipe is a little pricy but has always been a BIG hit at every
                           occasion that it has been served.  This is the type of dish that
                           makes a meal a great memory.  Enjoy!

Note:               It helps to place the Brie Cheese in the freezer for about 30
                           minutes to make it easy to remove rind.

Ideas for Future Efforts

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