Savory Spinach and Artichoke Stuffing – Emeril Lagasse

I still remember the first Thanksgiving I spent away from my family, a daunting prospect for a young chef accustomed to my grandmother’s signature sage-infused stuffing. Determined to bring a taste of home to my friends’ makeshift holiday feast, I stumbled upon Emeril Lagasse’s recipe for Savory Spinach and Artichoke Stuffing. The creamy, cheesy decadence, perfectly balanced with the earthy spinach and tangy artichokes, was an instant hit. It became my own Thanksgiving tradition, a way to share comfort and culinary creativity, reminding me that home is wherever good food and good company meet. Bam!

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 10
• Dietary Type: Vegetarian

Ingredients

• 1/4 cup extra virgin olive oil
• 2 1/2 lbs spinach, washed (yields about 3 cups cooked and roughly chopped)
• 2 cups chopped yellow onions
• 1 tablespoon roughly chopped garlic
• 1 tablespoon Emeril’s Italian Spice Essence or 1 tablespoon other Italian seasoning (divided use)
• 2 teaspoons Emeril’s Italian Spice Essence or 2 teaspoons other Italian seasoning (divided use)
• 2 1/2 teaspoons salt (divided use)
• 1 1/4 teaspoons fresh ground black pepper (divided use)
• 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
• 12-14 cups cubed stale French bread (1-inch cubes, about 1 loaf)
• 1 lb Brie cheese, rind removed and cut into 1/2-inch cubes
• 1/2 cup freshly grated Parmesan cheese (divided use)
• 1/4 cup minced fresh parsley leaves

Equipment Needed

• 9×13-inch baking dish
• Large pot
• Large skillet
• Large bowl
• Whisk

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 by 13-inch baking dish with 1 tablespoon of the olive oil. Make sure to get into all the corners to prevent sticking.

2. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Don’t overcook it; you want it to retain some texture. Drain the spinach immediately and rinse with cold water to stop the cooking process. Once cool enough to handle, squeeze as much water from the spinach as possible. This is crucial to prevent a soggy stuffing. Roughly chop the drained spinach and reserve.

3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chopped yellow onions and cook, stirring occasionally, until golden brown and tender, about 5 minutes. Achieving a nice caramelization on the onions will add depth of flavor to the stuffing.

4. Add the roughly chopped garlic, 2 teaspoons of Italian Essence (or other Italian seasoning), 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to the skillet with the onions. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Be careful not to burn the garlic, as it will become bitter.

5. Add the quartered artichoke hearts to the skillet and cook, stirring, for another 2 minutes. This allows the artichokes to warm through and absorb some of the flavors from the onions and garlic. Remove the skillet from the heat and reserve the artichoke mixture.

6. In a large bowl, combine the eggs, heavy cream, chicken stock, lemon juice, the remaining 1 tablespoon of Italian Essence (or other Italian seasoning), the remaining 2 teaspoons of salt, and the remaining 1 teaspoon of pepper. Whisk vigorously to combine all the ingredients thoroughly.

7. Add the cubed stale French bread, the cooked spinach, the artichoke mixture, the Brie cheese, 1/4 cup of the Parmesan cheese, and the minced fresh parsley leaves to the bowl with the egg mixture. Stir gently to combine everything, ensuring the bread is well coated with the liquid.

8. If the bread does not immediately absorb all of the liquid, let the mixture rest, stirring occasionally, until this happens, about 20 minutes. This allows the bread to soak up the liquid, resulting in a moist and flavorful stuffing.

9. Pour the bread pudding mixture into the prepared 9×13-inch baking dish. Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top. Drizzle the remaining 2 tablespoons of olive oil over the cheese.

10. Bake in the preheated oven until the center is firm and the top is golden brown, about 1 hour. To check for doneness, insert a knife into the center of the stuffing. If it comes out clean, the stuffing is ready. If not, continue baking for a few more minutes.

11. Remove the baking dish from the oven and let the stuffing rest for a few minutes before serving. Serve warm.

Expert Tips & Tricks

• Stale Bread is Key: Using stale French bread is essential for the right texture. Day-old bread works best, or you can lightly toast the bread cubes in the oven to dry them out. This prevents the stuffing from becoming mushy.
• Cheese Strategy: Don’t be afraid to experiment with cheeses. Fontina or Gruyere can be swapped for Brie for a different flavor profile. Consider adding a sharp cheddar for extra tang.
• Make Ahead: The stuffing can be assembled a day ahead and refrigerated. Just bake it for a few extra minutes to ensure it’s heated through. Cover with foil during the first part of baking to prevent the top from browning too quickly.
• Vegetarian Stock Boost: For an even more intense flavor, use a high-quality vegetable stock instead of chicken stock to keep the stuffing vegetarian.

Serving & Storage Suggestions

Serve the Savory Spinach and Artichoke Stuffing warm as a side dish to roast turkey, chicken, or ham. It’s also delicious alongside a hearty vegetarian main course. Garnish with extra fresh parsley for a pop of color.

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals. Freezing is not recommended as the texture can become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	875.7 kcal	N/A
Calories from Fat	354 g	40%
Total Fat	39.4 g	60%
Saturated Fat	19.3 g	96%
Cholesterol	142.4 mg	47%
Sodium	2306 mg	96%
Total Carbohydrate	99.1 g	33%
Dietary Fiber	11.6 g	46%
Sugars	4.2 g	16%
Protein	34.2 g	68%

Variations & Substitutions

• Gluten-Free: Substitute the French bread with a gluten-free baguette or other gluten-free bread.
• Dairy-Free: Replace the heavy cream with full-fat coconut milk or a plant-based cream alternative. Omit the Brie and Parmesan cheese or use vegan alternatives.
• Spice It Up: Add a pinch of red pepper flakes to the onion and garlic mixture for a touch of heat.
• Herb Variations: Experiment with different herbs such as thyme, rosemary, or sage for a unique flavor profile.
• Sausage Addition: Brown some Italian sausage and add it to the artichoke mixture for a heartier stuffing. Ensure it is fully cooked before adding to the mix.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the recipe.

Q: Can I make this stuffing without the Brie cheese?
A: Yes, you can omit the Brie cheese or substitute it with another cheese of your choice, such as Fontina or Gruyere. You can also use a vegan cheese alternative.

Q: How do I prevent the bread from becoming too soggy?
A: Using stale or dried-out bread is key to preventing a soggy stuffing. Also, make sure to squeeze out as much excess water as possible from the cooked spinach.

Q: Can I add other vegetables to this stuffing?
A: Absolutely! You can add other vegetables such as mushrooms, bell peppers, or celery to the onion and garlic mixture for extra flavor and texture.

Q: How long can I store leftover stuffing?
A: Leftover stuffing should be stored in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

I hope this recipe for Savory Spinach and Artichoke Stuffing becomes a cherished part of your holiday tradition, just as it has for me. Don’t be afraid to experiment with variations and substitutions to make it your own. Share your feedback and creations – I’d love to hear how you’ve made this dish your own. Pair it with a crisp white wine or a light-bodied red for a truly unforgettable meal. From my kitchen to yours, happy cooking!