Food + Drink Side Dishes

Spinach, Artichoke, and Brie Stuffing

When it comes to big holiday meals like Thanksgiving and Christmas, I could pretty much take it or leave it on most of the items. Yes, I enjoy turkey and mashed potatoes…but I’m quite sure I could live without them.

However…I can’t live without one very special side dish. Spinach, artichoke, and brie stuffing! I started making it about 3 years ago, and I now dream about it on a regular basis. It is delicious…and it features spinach and artichokes – so that makes it healthy, right???

You start by sauteeing some onions with garlic and spices, and then adding chopped artichoke hearts…

Add some cubed day-old French baguette, spinach, Brie, and some grated parmesan..

Add it to a 9×13″ baking dish, and start drooling, because it already smells great…

Remove it from the oven after an excruciating hour-long bake…and then attempt to not immediately plunge a fork into the dish…although I admit that I don’t have the ability to resist…

Make this…seriously. Then come back and thank me later…

Spinach, Artichoke, and Brie Stuffing

*adapted from Emeril Lagasse

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Spinach, Artichoke, and Brie Stuffing
  • ¼ cup extra-virgin olive oil
  • 2½ pounds frozen spinach, (3 cups cooked, drained, and roughly chopped)
  • 2 cups chopped yellow onions
  • 2 tablespoon roughly chopped garlic
  • 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
  • 2½ teaspoons salt
  • 1¼ teaspoons freshly ground black pepper
  • 3 (8½-ounce) cans quartered artichoke hearts, any tough outer leaves removed
  • 2 large eggs
  • 1½ cups fat free half and half (or regular half and half or heavy cream)
  • 2 cups chicken stock (chicken broth can also be used)
  • 2 tablespoons lemon juice
  • 12 to 14 cups cubed (1-inch) day-old French bread (about 2 loaves)
  • ½ pound Brie, rind removed and cut into ½-inch cubes
  • ½ cup freshly grated Parmesan
  • ¼ cup minced fresh parsley leaves
  1. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
  2. Steam the frozen spinach in a microwave-safe container. Let cool. Once cool, squeeze as much water from spinach as possible, then roughly chop and reserve.
  3. Heat 1 tablespoon 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 teaspoons of Italian Essence, ½ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  4. Combine the eggs, half and half, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, ¼ cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  5. Pour the bread pudding mixture into the prepared dish. Sprinkle remaining ¼ cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

 Want more stuffing and side dish inspiration?

Leftover Stuffing Breakfast Strata

Leftover Stuffing Breakfast Strata

Goat Cheese and Rosemary Mashed Potatoes

Goat Cheese and Rosemary Mashed Potatoes

Wild Rice Stuffed Acorn Squash

wild rice stuffed acorn squash


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