One Thanksgiving several years ago I was feeling ambitious and wanted to try a few new recipes. Our family generally has the same dishes every year and there is comfort in that tradition, but I wanted to expand my recipe repertoire. I can’t remember the other recipes that I chose that year except for Emeril’s Spinach and Artichoke Stuffing, which has since become a new tradition at our house. The recipe has 159 reviews on foodnetwork.com and a 5-star rating. I trust you will enjoy as much as my family and everyone else does.
Emeril’s Spinach and Artichoke Stuffing
Serves 10 to 12
1 tablespoon extra virgin oil oil, divided
2 (10 ounce) packages frozen spinach, thawed and drained
1 cup chopped yellow onions
1/2 tablespoon roughly chopped garlic
1 tablespoon Italian seasoning blend, divided
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
2 large eggs
1 cup cream
2 cups chicken stock
2 tablespoons lemon juice
12-14 cups cubed (1-inch) day-old French bread (1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan
Preheat the oven to 350°F a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until translucent and tender, about 5 minutes. Add the garlic, 1/2 tablespoon 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 spinach; continue stirring and cook for another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1/2 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, artichoke mixture, brie and 1/4 cup Parmesan 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. Bake until firm in the center and golden brown, about 1 hour. Serve warm.