Tuesday, November 27, 2012

Spinach Anrtichoke Brie Stuffing



The festivities are complete.  Now we are on to preparations for Christmas.  Isn't that how it is? My kids are already asking about presents and are so excited for the next holiday to come.  Of course to them, watching all the Black Friday ads, Black Friday was a holiday as well.  Black Friday just got out of hand this year.  I am all for the deals, but this year I think some retailers went too far.  



Anyway, Thanksgiving food... This ain't you mama's stuffing! I love this stuffing!  There is something so comforting about bread and cheese.  Add garlic, cream, spices, artichokes and spinach, and you got a meal!  I have been eating the leftovers as a meal.  




  • 1/8 cup extra virgin olive oil
  • 3 cups spinach, washed and chopped roughly (or 1 frozen pkgs., squeezed dry)
  • 1 cup chopped yellow onions
  • 1 tablespoon roughly chopped garlic
  • 1/2 TBSP plus 1 tsp. Emeril's Italian Essence, or other Italian seasoning blend
  • 1 1/4 teaspoons salt
  • 1/2 teaspoons freshly ground black pepper
  • 1-2(8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
  • 1 large eggs
  • 3/4 cup heavy cream
  • 1 cups chicken stock
  • 1 TBSP lemon juice
  • 6-7 cups cubed (1-inch) day-old French bread (1 loaf)
  • 8 oz. Brie, rind removed and cut into 1/2-inch cubes
  • 1/4 cup freshly grated Parmesan, plus some for topping
  • handful fresh parsley leaves


Preheat the oven to 350 degrees F. Grease 2- 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.Or thaw, and squeeze frozen one dry.
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, 1  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  Italian Essence, remaining salt, and remaining 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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