Ingredients 1/4 Cup Extra Virgin Olive Oil 2 1/2 Pounds Spinach, (roughly 3 Cups) washed 2 Cups Yellow Onions, chopped 1 Tablespoon Garlic, roughly chopped 1 Tablespoon Emeril's Italiam Essence or Other Italian Seasoning Blend 2 Teaspoons Emeril's Italiam Essence or Other Italian Seasoning Blend 2 1/2 Teaspoons Salt 1 1/4 Teaspoons Black Pepper, freshly ground 3 8.5 Oz Cans Artichoke Hearts, Quartered 2 Large Eggs 1 1/2 Cups Heavy Cream 2 Cups Chicken Stock 2 Tablespoons Lemon Juice 14 Cups Day Old French Bread, cubed 1" 1 Pound Brie, 1/2" cubes Rind Removed 1/2 Cup Parmesan Cheese, freshly grated 1/4 Cup Fresh Parsley Leaves, minced
Instructions 1. Preheat oven to 350 degrees. Grease a 9 by 13 inch baking dish with 1 tablespoon olive oil. 2. 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. 3. 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. 4. Combine the eggs, cream, chicken stock, lemon juice, remaining 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 the liquid immediately then let rest until this happens, about 20 minutes. 5. 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.
Description A wonderful and delicious stuffing made on the side
Servings
10
Notes This recipe is from Emeril Lagasse and was shown on his show on November 23, 2004 and I knew that I had to try to make it. Everyone loved it.
Source Emeril Legasse
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