An easy and colorful bread stuffing with chopped spinach, onion, celery and sliced mushrooms.
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 in a preheated oven 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.