POULTRY SPINACH STUFFING
When stuffing whole birds, prepare stuffing just before roasting.
You will need 3/4 to 1 cup stuffing per pound of bird. Stuffing expands during cooking, so pack it lightly into the bird.
If you wish, bake extra stuffing in a covered, greased casserole along with bird during the last 30 to 45 minutes of roasting time.
1 9 oz package frozen Seabrook Farms Creamed Spinach (thawed in refrigerator)
1/2 cup butter or margarine
1/4 pound mushrooms, thinly sliced
1 cup diced celery
1/2 cup chopped onion
3 cups fresh bread crumbs
1 cup ricotta cheese
1 egg
1 tablespoon minced parsley
1) In 4-quart saucepan over medium heat, in hot butter or margarine, cook mushrooms, celery and onion until tender, about 5 minutes, stirring occasionally; remove from heat.
2) Add remaining ingredients and spinach; mix well.