Spinach and Artichoke Stuffing for Veggie Lovers

Thanksgiving is around the corner, and have you thought of coming up with a vegetable dish? What would you do if some of your invited guests could only eat vegetables? Or are they following a diet for health reasons? Don’t fret; there are options for you. For vegetarians out there, a Thanksgiving dinner is possible. This spinach and artichoke recipe from Emeril Lagasse on YouTube is perfect for your guests who love to eat greens. And even though your other guests aren’t vegetarians, they do need a healthy option as well. Artichokes and spinach are good sources of nutrients that help prevent diseases as well as make your hair and skin healthy. And maybe, just maybe, you all will consider making this dish even after Thanksgiving.

Ingredients: 

• 2 tbsp olive oil (extra-virgin)
• 3 pounds of fresh spinach, washed and with stems removed.
• 1 cup yellow onion, chopped
• 1 to 12 teaspoon salt
• 34 tsp black pepper, freshly ground
• 1 tbsp garlic, coarsely chopped
• 1 tsp Italian seasoning mixture
• Two 8 1/2-ounce cans of quartered artichoke hearts, tough outer leaves removed.
• 2 large eggs 2 cups of chicken stock, homemade or canned
• 1 quart heavy cream
• 1 lemon juice
• 1/2 cup parmesan cheese, freshly grated
• 1/4 cup fresh parsley, minced
• 6 to 7 cups of 1-inch cubes of day-old French bread
• 1 pound of Brie cheese, rind removed, cut into 1/2-inch cubes.

Directions

Before you start, you have to preheat the oven at 350 degrees. Then you have to put some olive oil in a baking dish that’s preferably 9-by-13 inches.

Step 1: Boil water in a pot and add the spinach and cook for about 30 seconds. Once the spinach looks wilted, you turn off the heat, take the spinach out of the pot and drain and rinse with cold water. When the spinach is cool, you squeeze out the remaining water from it. You then have to chop the spinach coarsely making sure that everything measures about 3 cups.

Step 2: In a large skillet, heat the remaining olive oil. Cook the onions in the skillet until golden brown and soft. It will take roughly 5 minutes to complete this task. Combine the garlic, salt, and black pepper in a mixing bowl. Stir all of the ingredients together until you can smell the garlic. It will take about a minute to complete this task. Then add the artichokes to the skillet with the remaining oil. Remove the pan from the heat and continue stirring for another 2 minutes. Remove from the equation.

Add the eggs, chicken stock, cream, lemon juice, remaining salt and pepper, parmesan, and parsley in a large mixing bowl. In a separate mixing dish, combine the bread cubes, spinach, artichoke mixture, and brie. Allow the bread to absorb the liquid for 20 minutes.

Thanksgiving Spinach and Artichoke Stuffing