Spinach and Mushroom Sausage Stuffing

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2 tablespoons unsalted butter
1 cup chopped onions
1/2 cup chopped celery
1/2 pound mushrooms, sliced
2 bunches spinach, coarsely chopped (4 cups)
1 tablespoon dried thyme
8 cups dried breadcrumbs
1/2 cup grated Parmesan
1 cup chicken stock
salt and pepper to taste


  1. Melt the butter in a heavy pan over medium heat. Sauté the onion and celery for 10 minutes, or until soft. Add the sausage, mushrooms, spinach and thyme and cook for 2 minutes, until the spinach is wilted.

  2. In a large bowl, mix together the breadcrumbs, sausage-vegetable mixture and Parmesan. Moisten with stock until its moist enough to hold together when molded on a spoon.

  3. Taste for salt and pepper. Place stuffing in a buttered casserole dish.

  4. Cover and bake for 45 minutes at 350°F.