"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

SPINACH STUFFING Recipe

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This recipe for SPINACH STUFFING, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alma Rajotte
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
“Grandma Alma’s Recipe and a family favorite”


5 package frozen chopped spinach
1 large container of Progresso Italian Flavored Bread Crumb
4 eggs
Parmesan Cheese
Salt and Pepper
Chopped onion sautéed in olive oil - Optional
Olive Oil
3 to 4 cans of Chicken Broth

Since Eric won't eat onions, we substitute with olive oil and onion powder!

Directions:
Directions:
Defrost spinach and squeeze tightly until water drained. Place in mixing bowl and add bread crumb, garlic and onion powder, salt and pepper, Parmesan cheese. Mix well. Add chicken broth a little at the time.

Add eggs and mix well. Add more bread crumb if needed. If just using onion and garlic powders, add olive oil. If adding sautéed onion, no need to add extra olive oil.

Place in baking dish and sprinkle with Parmesan cheese. Bake at 350 degrees for 35 minutes or until warm throughout.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 to 45 minutes
Personal Notes:
Personal Notes:
Everyone in my household fights over this one. Even my friend Kathy Ingleson said it was a great stuffing for a Thanksgiving turkey. Even today, I have to make double or triple the recipe on Thanksgiving. I try to make it at least one or twice during the year so it remains special when I prepare it for the family.

Now, even my grandkids are beginning to like it. This is not a recipe I grew up with. Even Ken knows how to make it now! In fact, I think I will pass it along to Ken for holiday preparation from now on! I think his comes out even better than mine!

Alma Rajotte was a northern Italian, and they cook with a lot of spinach. I learned it from her when I married her son. It was a huge favorite of his, so I had to learn how to make it. We used to stuff the bird with it, but now we just make it in a casserole dish with Swanson chicken broth. Please be sure to include this in your holiday meals.

 

 

 

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