Sausage Spinach Bake
Total TimePrep: 20 min. Bake: 40 min.
Fantastic! Very flavorful and not at all boring for my family. I prepared the dish in the afternoon and refrigerated it until it was time to cook it for dinner. I didn't put a lot of effort into drying the spinach. I simply put it in a colander to drain as it thawed. I also used a pound of sausage because it came in a one pound container and I didn't have a need to save half. My meat loving family probably liked it better with more sausage anyway. They can't wait for me to make it again!
Can this be prepped a day ahead and baked in the morning?
Found this recipe to be OK, nothing special. Will not make again. Rather boring. Been cooking for over 50 years and this might be good for a first year cook.
I wouldn't change a thing. I have made exactly as written and even those who wouldn't touch spinach, love this dish! This is a wonderful recipe that I have used many times. I will be making it again tomorrow for a Thanksgiving side dish and there are never any leftovers! Thanks Kathleen for sharing this wonderful recipe!
Tasted good, but could have used a little more flavor. The only change I made was, I used a pound of sausage & made it in a 9x13. So it was on the thin side, next time I'll use the 7x11.
As I prepared this I felt it needed more ZAP!! Sooo I used hot sausage ( with peppers) , added packaged onion soup to the chicken stock , added LOTS of FRESH ROSEMARY... I will substitute the spinach for fresh chopped kale next time .. I DOUBLED the recipe for a brunch BUT DID NOT DOUBLE the stuffing . I increased it slightly as I wanted the sausage and spinach to be the prominent ingredients.. I doubled the sausage .....however .... DO NOT OVERCOOK THE SAUSAGE !!!! Simply lightly brown it .. I USED SOME CELERY SALT INSTEAD OF ALL THAT CELERY ...... NOT A MORSEL WAS LEFT AT THE BRUNCH ... everyone wanted the recipe .. also I made it the day before so the spices could marinate .... enjoy
Love this! I did use the whole pound of sausage though.
This was quite delicious! To make the stuffing I needed to use chicken broth but only had vegetable on hand. Worked out fine! As always, thawing and squeezing the spinach dry was pretty annoying and tedious. I also did find the recipe to be too salty for my taste. My husband loved it of course. Not sure how I can cut out some of the salt, but maybe I'll try turkey sausage next time. Overall a great meal, one I will make again, with an alteration or two.
Delicious and good for any meal. I alter mine a bit by adding a full pound of sausage and extra spinach, half and half and eggs. Always turns out well and never any leftovers. Perfect dish for any potluck.
Used kale from the garden (blanched and chopped) and cut the 1/2 and 1/2 with 1% milk (50/50), used turkey sausage, and it was still wonderful! Taking it to a ladies church potluck this morning.