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Spinach Amandine Stuffing Recipe

I received this recipe from a good friend. I think it bakes up perfectly...not too dry or too soggy. It makes a lot; so I often bring it to potluck where it is a welcome addition to the food selection.—Caryn Hasbrouck, South Portland, Maine

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Spinach Amandine Stuffing Recipe

Prep: 25 min. Bake: 35 min.

Yield: 14 Servings

25 35 60

Ingredients

2/3 cup sliced almonds
1/2 cup butter, divided
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (14 ounces) crushed seasoned stuffing
1 can (14-1/2 ounces) chicken broth

Directions

In a large skillet, saute almonds in 1 tablespoon butter until golden brown; remove from the pan and set aside. In the same skillet, saute onion and celery in remaining butter for 2 minutes. Add mushrooms; saute for 1 minute. Add spinach and heat through.
In a large bowl, combine stuffing with vegetables. Add half the almonds. Gradually add broth, tossing well. Transfer to a greased 3-qt. baking dish; sprinkle with remaining almonds. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes longer. Yield: 14 servings.

Turkey Spinach Amandine Stuffing: Add 2 to 3 cups cubed cooked turkey or chicken to the stuffing mixture. Bake as directed.

Nutritional Facts 3/4 cup equals 207 calories, 10 g fat (4 g saturated fat), 18 mg cholesterol, 587 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Spinach Amandine Stuffing in Taste of Home Christmas Annual Annual 2010, p102

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)