Sausage and Spinach Stuffing
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I have used this recipe since Christmas 1997. It is good and easy to make. It is also good without turkey and can be served as a main dish. |
Yield: Makes enough stuffing for 12- to 16- pound turkey or a 13 x 9 pan
Ingredients:
- 1 or 2 package sausage
- 3 medium onion chopped
- 1 1/2 stick unsalted butter
- 2 cups celery, chopped
- 1 loaf day-old bread with crust. Freeze the bread and cut into bite size pieces. Bread may be torn into small pieces.
- 2 eggs lightly beaten
- 1 (10 ounce) package frozen chopped spinach thawed and squeezed dry
- 1 8-ounce can whole water chestnuts drained and coarsely chopped or 1 apply chopped
- 1/2 cup chopped fresh parsley
- 1 TBSP plus 1 1/2 tsp poultry seasoning
- 2 tsp salt or to taste
- 1 1/2 tsp pepper
Directions:
- Crumble sausage into large skillet and cook until no longer pink but not dry, about 5-8 minutes.
- Saute onion in butter until tender. Add celery and cook 2-3 more minutes.
- Place bite size bread into large bowl.
- Add onion/celery mixture, sausage and the remaining ingredients to the bread and mix thoroughly but gently.
- Put mixture in a greased 13 x 9 baking dish. May use part of mixture to loosely stuff turkey before baking.
- Bake 325 degrees for 30 minutes or thoroughly heated.