Emeril Lagasse's video: Spinach and Artichoke Stuffing Emeril Lagasse

Whether you call it stuffing or dressing, you won’t want to miss this kicked up recipe featuring spinach, artichokes, and cheese. And the best part—it’s equally good whether served for breakfast, lunch or even Thanksgiving dinner! SPINACH AND ARTICHOKE STUFFING SERVES 6 TO 8 2 tablespoons extra-virgin olive oil 3 pounds fresh spinach, washed, and stems removed 1 cup chopped yellow onion 1 ½ teaspoons salt ¾ teaspoon freshly ground black pepper 1 tablespoon coarsely chopped garlic 1 teaspoon Emeril's Italian Essence or other Italian seasoning blend Two 8 1/2-ounce cans quartered artichoke hearts, tough outer leaves removed 2 large eggs 2 cups chicken stock, homemade or canned 1 heavy cream Juice of 1 lemon 1/2 cup freshly grated parmesan cheese 1/4 cup minced fresh parsley 6 to 7 cups 1-inch cubes day-old French bread 1 pound Brie cheese, rind removed, cut into 1/2-inch cubes Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with 1 tablespoon olive oil; set aside. 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 as possible from the spinach, then coarsely chop and reserve; you should have about 3 cups. Heat remaining tablespoon olive oil in a large skillet over medium-high heat. Add onions and cook until golden brown and tender, about 5 minutes. Add garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until garlic is fragrant, about 1 minute. Add artichokes and cook, stirring, another 2 minutes. Remove from heat and set aside. In a large bowl, whisk to combine eggs, chicken stock, cream, lemon juice, and remaining ½ teaspoon salt and pepper, 1/4 cup parmesan, and parsley. Stir in bread cubes, spinach, artichoke mixture, and Brie. Let stand until bread absorbs all the liquid about 20 minutes. Transfer bread mixture to prepared baking dish, sprinkle with remaining 1/4 cup Parmesan. Bake until firm in the center and golden brown, about 1 hour. Serve warm. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: https://www.instagram.com/emeril/?hl=en Facebook: https://www.facebook.com/Emeril/ Amazon: https://www.amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590