NONNA BELLA'S SPINACH & SAUSAGE STUFFING

NONNA BELLA'S SPINACH & SAUSAGE STUFFING image

Yield 6-8 servings

Number Of Ingredients 9

10 oz. bag fresh spinach
liver of chicken or turkey
1 lb. roll bulk sausage meat
1-2 tablespoons olive oil
1 small clove garlic
1/3 loaf stale Italian bread (soaked in cold water, then squeezed dry and crumbled)
salt to taste
pepper to taste
1 egg

Steps:

Wash spinach and remove hard stems. Steam in small amount of water. Use only 2/3 of cooked spinach. Chop spinach. Wash liver and chop finely or put through meat grinder. In large skillet, break up sausage meat. Cook on medium heat. Drain grease off as meat cooks. Sausage should be grease-free. Remove from heat - set to one side. In another large skillet, pour enough olive oil to spread thinly over bottom of pan. Mince small clove of fresh garlic (or a good pinch of minced garlic). Add chopped liver to garlic and brown all together. When liver is well browned, add cooked and well-drained sausage meat. *Keep skillet on a low flame while doing all this mixing. Squeeze water out of stale bread -remove outer crust. Use only inside crumbs. Break bread into small crumbs - add to sausage mixture. With kitchen fork (a good, sturdy fork), mix sausage and bread crumbs - then add spinach - and continue mixing. Season with good pinch of salt - add some pepper. Continue blending spinach, bread and sausage. Remove skillet from heat. Cover. One hour later - or so - (when mixture has cooled), add egg - mix into meat mixture. Remove stuffing from skillet, place in bowl - cover well and refrigerate. Stuffing can be prepared the night before using.