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Savory Spinach and Artichoke Stuffing (Emeril Lagasse) Recipe

Savory Spinach and Artichoke Stuffing (Emeril Lagasse) Recipe

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Savory Spinach and Artichoke Stuffing (Emeril Lagasse)

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Ingredients:

Serving

1/4 cup extra-virgin olive oil
2 1/2 lb spinach, washed (3 cups cooked and roughly chopped )
2 cups chopped yellow onions
1 tbsp roughly chopped garlic
1 tbsp plus 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 large eggs
1 1/2 cups heavy cream
2 cups chicken stock
2 tbsp lemon juice
12 to 14 cups cubed (1-inch) day-old french bread (1 loaf)
1 lb brie, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated parmesan
1/4 cup minced fresh parsley leaves

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.68 Kcal (1749 kJ)
Calories from fat	277.46 Kcal
		% Daily Value*
Total Fat	30.83g	47%
Cholesterol	113.05mg	38%
Sodium	1296.43mg	54%
Potassium	474.13mg	10%
Total Carbs	17.93g	6%
Sugars	1.21g	5%
Dietary Fiber	1.99g	8%
Protein	18.9g	38%
Vitamin C	10.2mg	17%
Vitamin A	0.5mg	18%
Iron	3mg	17%
Calcium	244.2mg	24%

Amount Per 100 g
Calories	168.86 Kcal (707 kJ)
Calories from fat	112.18 Kcal
		% Daily Value*
Total Fat	12.46g	47%
Cholesterol	45.7mg	38%
Sodium	524.13mg	54%
Potassium	191.68mg	10%
Total Carbs	7.25g	6%
Sugars	0.49g	5%
Dietary Fiber	0.8g	8%
Protein	7.64g	38%
Vitamin C	4.1mg	17%
Vitamin A	0.2mg	18%
Iron	1.2mg	17%
Calcium	98.7mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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