10 Days of Thanksgiving Recipes -- Day 6

 

Let's stuff it today! If you like meat in your stuffing...this is for you! Lots of ways to vary this recipe too!

 

Savory Meat & Spinach Stuffing

 

2 lbs	Lean ground beef	1 lb	Ground pork
3 Pkg	Frozen, chopped spinach; thawed & drained	3	eggs, slightly beaten
2	Loaves, day old Italian bread, cubed (approx 4 quarts dry)	3 Cups	Milk
1 Tbs	Bell's seasoning	3/4 Cup	Parmesan cheese
1 1/2 Cup	Onion, chopped	1 1/2 Cup	Celery, chopped
1 Cup	Red pepper, chopped	1 Tbs	Garlic powder
1/2 Cup	Chopped mushrooms	1/4 Cup	Pignoli (Pine nuts) -- optional
4 Tbs	butter		salt & pepper to taste

 

Directions: Combine milk and bread cubes; mix until moistened and set aside. Saute ground beef and pork until browned; drain and set aside Saute onions and celery over medium heat until just tender, but still slightly firm. Add red pepper and mushrooms and saute for 1 minute more. (vegetables should stay crispy) Return meat to pan and add spinach; mix to incorporate and cook for just a minute or 2 more. Take off heat. Mix in seasonings, parmesan cheese, pignoli, & bread cubes. Add eggs and stir to incorporate. This should be enough to stuff a 20 lb turkey with extra to cook on the side. Variations: Substitute bulk pork sausage or Italian sausage for the ground pork. Substitute 2 cups cooked long grain & wild rice for the bread. Subsitute chestnuts for the Pignoli (As with all nuts, ensure that no guests have nut allergies)

 

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