SPINACH and ARTICHOKE STUFFING
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/4 c. extra virgin olive oil3 cups cooked spinach, roughly chopped (about 2 1/2 pounds fresh)2 cups chopped yellow onions1 T. roughly chopped garlic1 T. Italian seasoning blend2 1/2 t. salt1 1/4 t. freshly ground black pepper3 (8 1/2 ounce) cans quartered artichoke hearts, and tough outer leaves removed2 large eggs1 1/2 c. heavy cream2 c. chicken stock2 T. lemon juice12 - 14 cups cubed (1 inch) day-old French bread (about 1 loaf)8 ounces Brie, rind removed and cut into 1/2 inch cubes1/2 cup freshly grated Parmesan1/4 c. minced fresh parsly leaves
Preheat oven to 350 degrees.
Grease a 9 x 13 inch baking dish with 1 T. olive oil
Cook spinach. Rinse in cold water. Squeeze out excess water. Roughly chop, and reserve.
Heat 1 T. olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 t. of Italian seasoning, 1/2 t. salk, and 1/4 t. pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring another 2 mintues. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1 T. Italian seasoning, remaining 2 t. salt, and remaining 1 t. pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke ixture, brie, 1/4 c. Parmesan, and parsley and stir to combine. If bread does not absorb all the liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 T. olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm
Number of Servings: 16
Recipe submitted by SparkPeople user JEANELLEN59.
Grease a 9 x 13 inch baking dish with 1 T. olive oil
Cook spinach. Rinse in cold water. Squeeze out excess water. Roughly chop, and reserve.
Heat 1 T. olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 t. of Italian seasoning, 1/2 t. salk, and 1/4 t. pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring another 2 mintues. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1 T. Italian seasoning, remaining 2 t. salt, and remaining 1 t. pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke ixture, brie, 1/4 c. Parmesan, and parsley and stir to combine. If bread does not absorb all the liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 T. olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm
Number of Servings: 16
Recipe submitted by SparkPeople user JEANELLEN59.
Nutritional Info Amount Per Serving
- Calories: 253.2
- Total Fat: 12.3 g
- Cholesterol: 25.4 mg
- Sodium: 714.7 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 2.9 g
- Protein: 11.5 g
Member Reviews
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SPARKYVN
Just found this recipe on your page -- you are my kind of cook!!!! This is Thanksgiving eve and I will not go to the store for spinach and brie but it will be on my shopping list for this coming weekend when we dine with family. I will post our "reviews" later. Good enough for "dish-to-pass" events - 11/26/08