Spinach Stuffing Side Recipes

ITALIAN SPINACH STUFFING

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
• Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
• Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.

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 STUFFING SIDE

Steps:

• Prepare stuffing in large saucepan as directed on package.
• Stir in spinach, corn and 1/2 cup cheese. Spoon into serving bowl.
• Sprinkle with remaining cheese; cover. Let stand 5 min. or until cheese is melted.

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.

BAKED CHICKEN AND SPINACH STUFFING

Steps:

• Heat oven to 350°.
• Spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray.
• In a small bowl, mix contents of the syrup cups from waffles, the preserves, and Worcestershire sauce.
• Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
• Spoon syrup mixture over chicken.
• Bake uncovered for 25 minutes.
• Meanwhile, toast waffle sticks as directed on box.
• Cool slightly, about 2 minutes.
• Cut waffles into 3/4-inch cubes; set aside.
• Spray a 1-quart casserole with cooking spray (or use a 9x5-inch nonstick loaf pan; do not spray).
• In a 10-inch nonstick skillet, melt butter over medium heat.
• Add onion; cook and stir 2 minutes or until tender.
• Stir in waffle pieces and broth, breaking up and moistening waffle pieces.
• Sprinkle with poultry seasoning and sage.
• Remove from heat; stir in spinach.
• Cool about 5 minutes.
• Stir in egg white and pecans.
• Spoon stuffing into casserole; place in oven with chicken.
• Bake uncovered for 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated.
• Serve chicken with stuffing, spooning remaining sauce in pan over chicken.