Florentine Sausage, Ricotta, and Spinach Stuffing |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Rick Rodgers Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 garlic cloves, minced |
1 lb sweet italian sausage or 1 lb hot italian sausage, casings removed |
1 tablespoon italian seasoning |
2 cups fresh breadcrumbs, made from day-old italian bread |
1 (15 ounce) container ricotta cheese |
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed to remove excess moisture |
1/2 cup freshly grated parmesan cheese |
2 eggs, beaten |
1/4 teaspoon grated fresh nutmeg |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. In a large skillet, heat the oil over medium heat.
2. Add the onion and garlic; cook, stirring often, until the onion is softened, about 3 minutes.
3. Add the sausage and Italian seasoning; increase the heat to med-high; cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes.
4. Scrape the sausage mixture into a large bowl.
5. Mix in the breadcrumbs, ricotta cheese, spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper.
6. Transfer mixture to a lightly buttered shallow baking dish; bake, uncovered, in a preheated 350° oven for 30 minutes.
7. This makes a soft, spoonable stuffing.
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