Italian Spinach Turkey Stuffing Recipe

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This turkey stuffing recipe will quickly become your favorite. Oh my….today, in honor of Foodie Friday, I share with you my husband’s generations-old family recipe for stuffing. It’s delicious. It’s amazing. It’s fattening. It makes your turkey taste heavenly.  I eat entire meals of this stuffing, because it truly is a meal unto itself.  Here, without further ado, is the amazing stuffing recipe.

You will need for this turkey stuffing recipe:

• 1 tube of Jamestown mild pork sausage. Do not buy any other brand; it’s the only one that tastes right in the stuffing.
• 2 boxes of frozen spinach
• 6 pieces of white bread, toasted
• 3 eggs
• 1/2 cup of grated Parmesan
• One large onion, peeled and diced
• Two tablespoons butter or margarine

Important: Make the turkey stuffing the night before to let the flavors blend. Place it in a bowl (NOT in the turkey yet) tightly covered for at least 12 hours before stuffing the turkey.

Directions:

• Toast the bread.
• While bread is toasting, cook spinach in the microwave according to package directions. Drain well.
• In a large saucepan, break up the sausage into bits and fry until done.
• When sausage is cooked, drain and remove it from the pan. Place it in a large bowl. Pour off grease, clean the pan, dry it, then place it back on the stove. Use it to cook onion.
• Dice onion fine. Melt the butter or margarine and saute onion until translucent. Add entire mix to sausage.
• Dice the bread fine, add to sausage and onion mixture.
• Drain spinach until as much water as possible is removed. Add to sausage, onion and bread mixture.
• Add eggs and cheese. Stir well.
• Place in bowl, refrigerate.
• When ready, stuff the bird.

Jeanne

Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.