Holiday Stuffing with Spinach
Soft cooked vegetables add flavor and moisture to this dressing, which can be prepared the day before and re-heated in the oven for 15 minutes before serving. The amount of stock you need will vary according to the bread you use. One caveat: This is a classic-style dressing, so those watching calories or sodium should reduce their serving sizes.
Ingredientsolive oil cooking spray
1 pound fresh spinach
2 tablespoons olive oil
2 onions, chopped
3 stalks celery or 1 small fennel bulb, diced
2 carrots, peeled and diced
4 eggs, beaten
1 tablespoon salt
½ teaspoon black pepper
1 teaspoon sweet paprika
1 tablespoon chopped fresh oregano
1 teaspoon ground sage
½ cup chopped fresh parsley
1 ½ pounds firm-textured whole-wheat bread, torn into pieces
2 cups vegetable stock (approximate)
Nutrition FactsPER SERVING: 436 calories, 21% fat (10 g; 2 g saturated), 58% carbs (63 g), 21% protein (23 g), 16 g fiber, 521 mg calcium, 7.4 mg iron, 2207 mg sodium.
- Preheat oven to 375 degrees F. Spray a large baking dish with olive oil cooking spray.
- Put the spinach in a steamer basket over boiling water and steam for 5 minutes. Set aside to thoroughly drain.
- Heat the oil in a large saucepan over medium-low heat. Add the onions, celery or fennel, and carrots and cook covered, stirring occasionally for about 10 minutes or until very soft. Set aside to cool slightly.
- In a large bowl, mix together the eggs, salt, pepper, and paprika. Add the oregano, sage, and parsley. Gently mix in the bread pieces until well coated.
- Pour the cooked vegetables and the drained spinach over the bread mixture and toss lightly.
- Pour vegetable stock over the stuffing, using as much as necessary to thoroughly soak the bread. Toss gently to merely mix the ingredients (you don't want the bread to disintegrate). Adjust seasoning to taste.
- Place in the baking dish and bake for about 30 to 45 minutes or until the center puffs slightly.