Page 28 - 201415_TOH_Cookbook

SAUSAGE AND
SPINACH STUFFING
TROTTIER FAMILY, MIDDLETON, MA
INGREDIENTS
Serves 6
Vegetable oil, for cooking the sausage
1 pound frozen ground rolled pork sausage, thawed
1 (12.3-ounce) box milk crackers, crushed
1 (10-ounce) package frozen spinach, cooked and drained
1 cup grated Parmesan cheese 3 large eggs, lightly beaten 1 onion, chopped 3 cups chicken broth Salt Ground black pepper
“This is a very special recipe passed on by a dear family friend. Our Thanksgiving table wouldn’t be complete without this tasty dish. It can be cooked inside the turkey or cooked separately in a buttered casserole dish.” Michelle and Ron Trottier
tfttftfPREPARATION 1. Preheat oven to 350°F. Butter a casserole dish.
2. Heat a thin film of oil in a large skillet over medium-high heat. Add the sausage and cook until evenly browned and cooked through, 6 minutes. Transfer to a bowl and mix in the crackers, spinach, Parmesan, eggs, onion, and broth. Season with salt and pepper.
3. Evenly distribute the stuffing in
the prepared dish. Bake until the stuffing is bubbling on the sides and is cooked through, 30 minutes.
Taste of Home – Page 22