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Spinach Stuffing

1/2 loaf stale French bread, cut in small cubes
2 tablespoons olive oil
1 onion, chopped fine
4 celery ribs, chopped
1 package frozen chopped spinach, thawed
8 ounces mushrooms, sliced
1/4 cup chopped parsley
1 large egg
Salt and pepper to taste

1. 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 for one hour.

Makes 6 servings.

Nutrition Facts
Amount Per Serving
Calories: 169
Calories from fat: 58
Total fat: 6 gm
Saturated fat: 1 gm
Cholesterol: 46 mg
Sodium: 545 mg
Carbohydrate: 20 gm
Protein: 7 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.