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.