Ingredients: 2 packages frozen chopped spinach 1 ½ cups DRY Pepperidge Farm Stuffing 6 beaten eggs ½ Tablespoon ground pepper ½ teaspoon thyme ½ teaspoon poultry seasoning ½ cup grated parmesan cheese ½ cup melted margarine or butter
Cook and drain spinach. Mix with other ingredients. Shape into balls. Extra mix may be frozen for later use. Bake on ungreased cookie sheet at 350º for 20-30 minutes.
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