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