Spinach Amandine Stuffing Recipe

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Spinach Amandine Stuffing Recipe

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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
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

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

Nutritional Facts

3/4 cup: 207 calories, 10g fat (4g saturated fat), 18mg cholesterol, 587mg sodium, 24g carbohydrate (2g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Spinach Amandine Stuffing in Taste of Home Christmas Annual Annual 2010, p102

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