“Another notch!” Emeril Lagasse Savory Spinach and Artichoke Stuffing

Instructions

1. 1

   Preheat oven to 350 degrees. Grease a 9”x13” baking dish with olive oil.

2. 2

   Bring a large pot of water to boil. Add 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. 3

   Heat 1 tbsp olive oil in large skillet. Add onions and cook until golden brown and tender, about 5 minutes. Add Italian seasoning, ½ tsp. salt, ½ tsp pepper, and the garlic and cook until fragrant, about 30 seconds. Add the artichokes and cook stirring for another 2 minutes. Remove from heat and reserve.

4. 4

   Combine the eggs, cream, stock, lemon juice, remaining Italian seasoning, salt, and pepper in a large bowl. Whisk to combine. Add the bread, spinach mixture, brie, ¼ cup Parmesan and parsley and stir to combine. Let it sit for ~20 minutes while stirring occasionally until all liquid is absorbed.

5. 5

   Pour the mixture into the prepared pan. Sprinkle with remaining Parmesan cheese. Bake until firm in center, about 1 hour.