Spinach & artichoke stuffing

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
75

Peter Fischbach, regional director of culinary development for Gourmet Dining, says this basic stuffing recipe was tweaked to create something a bit more special for students on campus. “The addition of not only the spinach and artichoke but also the Boursin and Parmesan cheeses are what really make this stuffing pop. The cheeses add a rich creaminess.” 

Ingredients

1/4 cup extra-virgin olive oil
4 lb. spinach, washed
(3 cups cooked, roughly chopped)
2 lb. chopped yellow onion
4 tbsp. roughly chopped garlic
3 tsp. kosher salt
2 tbsp. freshly ground black pepper
6 1/2-oz. cans quartered artichoke
hearts, drained, rinsed well
6 large eggs
1.5 qt. heavy cream
1 gal. chicken stock
2 oz. lemon juice
14 loaves 1-in. cubed
day-old French bread
2 lb. Boursin cheese
2 cups freshly grated Parmesan
1 bunch minced fresh parsley leaves 

Steps

  1. Preheat oven to 375°F. Grease 9-by-13-inch baking dish with 1 tablespoon olive oil.
  2. Bring medium pot of water to a boil. Add spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop and preserve.
  3. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add onions and cook until golden brown and tender, about 5 minutes. Add garlic and half of salt and pepper, and cook, stirring, until garlic is fragrant, about 30 seconds. Add artichokes and cook, stirring, another 2 minutes. Remove from heat and reserve.
  4. Combine eggs, cream, chicken stock, lemon juice, and remaining salt and pepper in large bowl. Whisk to combine. Add bread, spinach, artichoke mixture, Boursin cheese, 1 3/4 cups Parmesan cheese and parsley and stir to combine. If bread does not absorb all of liquid immediately, let it rest until this happens, about 20 minutes.
  5. Pour bread pudding mixture into prepared dish. Sprinkle remaining Parmesan over top and drizzle with remaining 2 tablespoons of olive oil. Bake until firm in center and golden brown, about 1 hour.

Recipe by New Jersey Institute of Technology (Newark)

More From FoodService Director

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources