SPINACH - SAUSAGE STUFFING

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Spinach - Sausage Stuffing image

I made this stuffing the first time I hosted our family Thanksgiving and it has been a requirement ever since. You can use any type of bread with this, but I think pumpernickle & rye are the best combination. Although the list of ingredients looks a bit long, it is easy-peasy to put together, tastes great & has a nice presentation.

Provided by jvalen

Categories     Pork

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach, thawed
12 ounces pork sausage
3/4 cup onion, chopped
2 medium sweet peppers, chopped
1 cup celery, chopped
1/2 cup butter
2 teaspoons dried sage, crushed
1/2-1 teaspoon salt
1/4 teaspoon ground black pepper
9 cups dry bread cubes
1 -1 1/2 cup chicken broth

Steps:

  • Preheat oven to 325
  • Drain all liquid from thawed spinach & place in a large bowl.
  • Brown sausage in a large oven safe pan & drain fat.
  • Add sausage to spinach.
  • Saute onion, sweet peppers & celery in butter until tender (use same large pan).
  • Add seasonings.
  • Add bread cubes & spinach/sausage
  • Drizzle with broth until moist.
  • Cover & bake for 45 minutes.

Nutrition Facts : Calories 265.9, Fat 16.6, SaturatedFat 7.7, Cholesterol 40.8, Sodium 604.9, Carbohydrate 20.6, Fiber 2.3, Sugar 3.1, Protein 8.6

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