Spinach & artichoke stuffing

Menu Part: 
Side Dish
Cuisine Type: 

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.” 


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 


  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)

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