Best Spinach Sausage Stuffing Recipes

SPINACH-SAUSAGE STUFFING

Steps:

• Melt 1 stick butter in a large skillet over medium heat. Cook 1 pound crumbled sausage in the butter. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and 4 cups chopped spinach; bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread and 1/3 cup each pine nuts and grated parmesan, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.

SPINACH - SAUSAGE STUFFING

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.

SPINACH, FENNEL, AND SAUSAGE STUFFING WITH TOASTED BRIOCHE

Steps:

• Preheat oven to 350°F. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature.
• Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up into small pieces with the back of a spoon, until browned and cooked through, 8-10 minutes. Drain on a paper towel-lined plate; let cool. Melt 2 tablespoons butter in the same skillet over medium-low heat. Add onion and fennel and cook, stirring occasionally, until soft, 10-12 minutes.DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill.
• Preheat oven to 350°F. Butter a 3-quart shallow baking dish. Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 tablespoons butter.
• Bake until stuffing is hot and the top is golden brown, about 40 minutes.

NONNA BELLA'S SPINACH & SAUSAGE STUFFING

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.

FLORENTINE SAUSAGE, RICOTTA, AND SPINACH STUFFING

Steps:

• In a large skillet, heat the oil over medium heat.
• Add the onion and garlic; cook, stirring often, until the onion is softened, about 3 minutes.
• Add the sausage and Italian seasoning; increase the heat to med-high; cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes.
• Scrape the sausage mixture into a large bowl.
• Mix in the breadcrumbs, ricotta cheese, spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper.
• Transfer mixture to a lightly buttered shallow baking dish; bake, uncovered, in a preheated 350° oven for 30 minutes.
• This makes a soft, spoonable stuffing.