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1 box frozen spinach, thawed and water squeezed out
Sauté spinach, carrots, onions, celery, and garlic in a bit of olive oil or vegetable broth.
Remove pan from heat and put spinach mixture in bowl. Add egg, ketchup, and seasonings; mix well.
Add bread crumbs bit by bit until you have a good stuffing consistency. Stuffing can be made ahead to this point.
Poster's Notes:
Posted by Beth Levine Chaitman
Nutritional Info Per Serving: N/A
1 small carrot, grated
1 small onion, chopped fine
1 to 2 stalks celery, chopped fine
Garlic to taste
Mushrooms, stems chopped (if stuffing mushrooms)
1 egg
Ketchup (start with a few tbsp.)
Oregano (a few pinches)
Salt (a shake or two, to taste)
Bread crumbs (1/4 cup or so, depending upon consistency)
This stuffing is my mother's recipe. She uses it when she makes Salmon Wellington (whole salmon fillet and stuffing wrapped in puff pastry) or for stuffing a veal breast. Last Thanksgiving, we used it to stuff smallish Portobello mushrooms for an appetizer. I've used it for all of the above as well as for smaller button mushrooms. It's really yummy.