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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Emeril's Savory Spinach and Artichoke Stuffing Recipe

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This recipe for Emeril's Savory Spinach and Artichoke Stuffing is from First Baptist Church Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1/4 c.extra-virgin olive oil
2 1/2 lbs. spinach, washed (3 c. cooked, roughly chopped)
2 c. 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 c. heavy cream
2 c. chicken stock
2 Tbsp. lemon juice
12 to 14 c. cubed (1 in.) day old French bread (1 loaf)
1 lb. Brie, rind removed and cut into 1/2 inch cubes
1/2 c. freshly grated Parmesan
1/4 c. minced fresh parsley leaves

Preheat oven to 350 F. Grease a 9 x 13 baking dish with 1 Tbsp. 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 cooled, squeeze as much water from the spinach as possible, then roughly chop, and reserve. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add onions and cook until golden brown and tender (about 5 minutes). Add garlic, 2 tsp. Italian Essence, 1/2 tsp. salt, and 1/4 tsp. pepper, and cook, stirring until the garlic is fragrant (about 30 seconds). Add artichokes and cook, stirring another 2 minutes. Remove from heat and reserve. Combine eggs, cream, chicken stock, lemon juice, remaining 1 Tbsp. Italian Essence, remaining 2 tsp. salt, and remaining 1 tsp. pepper, in a large bowl. Whisk to combine. Add bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley. Stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes. Pour bread pudding mixture into prepared dish. Sprinkle remaining 1/4 cup Parmesan over top and drizzle with remaining 2 Tbsp. olive oil. Bake until firm in the center and golden brown (about 1 hour). Serve warm.

Personal Notes:
Personal Notes:
I sometimes substitute frozen spinach.




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