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Spinach Stuffing (P, TNT)
Source: I adapted this stuffing from Judy Sherman's Matzo Farfel and Spinach Stuffing for Passover....
Serves: 6-8, depending upon amount of bread used

1 medium-large onion, chopped
2-4 carrots, chopped
1-2 sticks celery, chopped
about 1 pound of chopped spinach, preferably cooked
spices to taste: salt, pepper, parsley (can use fresh), thyme, garlic powder (or use freshly minced)
"old" challah or bread, in pieces, or bread crumbs
3 eggs (or use 3 egg whites and one whole egg, or 4 egg whites)
1 tbsp. oil

Sauté onion in oil until translucent, or slightly browned.

Add carrots and celery, and cook until softened. Add spinach. Add spices.

Mix into challah, which has been soaked with water, and squeezed out. Add eggs, and mix well. Stuff into cavity of poultry, or bake at medium heat in a greased pan.

Posted by Susan Kaplan

Nutritional Info Per Serving: N/A