Spinach And Artichoke Stuffing

Ingredients

1/4 c. extra virgin olive oil

3 cups cooked spinach, roughly chopped (about 2 1/2 pounds fresh)

2 cups chopped yellow onions

1 T. roughly chopped garlic

1 T. Italian seasoning blend

2 1/2 t. salt

1 1/4 t. freshly ground black pepper

3 (8 1/2 ounce) cans quartered artichoke hearts, and tough outer leaves removed

2 large eggs

1 1/2 c. heavy cream

2 c. chicken stock

2 T. lemon juice

12 - 14 cups cubed (1 inch) day-old French bread (about 1 loaf)

8 ounces Brie, rind removed and cut into 1/2 inch cubes

1/2 cup freshly grated Parmesan

1/4 c. minced fresh parsly leaves

12 ServingsI Think This Is From Emeril....

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