Ingredients: |
Ingredients: ¼ cup extra virgin olive oil
2½ lbs. cooked spinach, washed 3 (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 Tablespoon roughly chopped garlic
1 Tablespoon emeril's spice essence or 1 Tablespoon other Italian seasoning
2 teaspoons emeril italian spice essence or 2 teaspoons other italian seasoning
2½ teaspoon salt
1¼ teaspoons fresh ground black pepper
3 (8½ ounce) cans quartered artichoke hearts, any tough outr leaves removed
2 large eggs
1½ cups heavy cream
2 cups chicken stock
2 Tablespoon lemon juice
12-14 cups cubed stale French bread (1 inch, 1 loaf)
1 lb. brie cheese, rind removed and cut into ½inch cubes
½ cup freshly grated parmesan
¼ cup minced fresh parsley leaves
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Directions: |
Directions:Preheat the oven to 350°. Grease a 9 x 13“ baking dish with 1 tablespoon of olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from the 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 five 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 two minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to continue. 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 it rest until this happens, about 20 minutes.
Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup of Parmesan over the top and drizzled with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about one hour. Serve warm |
This recipe for SAVORY SPINACH AND ARTICHOKE STUFFING- EMERIL LAGASSE, by 