A deliciously easy and colorful bread stuffing
with chopped spinach, onion, celery and sliced mushrooms.
Spinach Stuffing
- 1/2 loaf stale French bread, cut in small
cubes (approximately 6 cups)
2 tablespoons olive oil
1 onion, chopped fine
4 celery ribs, chopped
1 (10-ounce) package frozen chopped spinach, thawed
8 ounces mushrooms, sliced
1/4 cup chopped parsley
1 large egg
Salt and pepper to taste
- Sauté onions in olive oil until
nearly transparent.
- Add celery and mushrooms and cook until
soft, about 15 minutes.
- Mix cooked vegetables with bread and remaining
ingredients.
- Bake in casserole dish at 375°F (190°C)
for one hour.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill,
Incorporated. Used with permission.
