Spinach Amandine Stuffing
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
Total TimePrep: 25 min. Bake: 35 min.
- 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
- 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.
Turkey Spinach Amandine Stuffing: Add 2 to 3 cups cubed cooked turkey or chicken to the stuffing mixture. Bake as directed.
Nutrition Facts3/4 cup: 207 calories, 10g fat (4g saturated fat), 18mg cholesterol, 587mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 5g protein.
Originally published as Spinach Almandine Stuffing in Taste of Home Christmas Annual 2010