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Savory Spinach and Artichoke Stuffing
Recipe courtesy Emeril Lagasse, 2004
Food Network: Emeril Live
Episode: Chelsea Market Thanksgiving

Serves: 10 to 12 servings

1/4 cup extra-virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked
and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon plus 2 teaspoons
Emeril's Italian Essence, or
other Italian seasoning blend
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 1/2 cups heavy cream
2 cups chicken stock
2 tablespoons lemon juice
12 to 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
1/4 cup minced fresh parsley leaves

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 tea-
spoon 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 table-
spoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 tea-
spoon 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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