SPINACH STUFFING RECIPES

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ITALIAN SPINACH STUFFING RECIPE - NYT COOKING



Italian Spinach Stuffing Recipe - NYT Cooking image

This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.

Provided by Julia Moskin

Total Time 1 hours 45 minutes

Yield 12 to 14 servings

Number Of Ingredients 11

5 tablespoons olive oil
2 cups chopped sweet onion (about 1 large onion)
8 cloves garlic, minced
4 (10-ounce) boxes frozen chopped spinach, thawed, drained and squeezed dry
2 cups chopped white mushrooms caps
Salt and black pepper
2 pounds well-trimmed chicken or turkey gizzards
4 large eggs
1 1/2 cups grated Parmigiano-Reggiano
1 cup unseasoned bread crumbs
1/2 cup chopped parsley

Steps:

  • Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
  • Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
  • Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.

Nutrition Facts : @context http//schema.org, Calories 248, UnsaturatedFatContent 7 grams, CarbohydrateContent 13 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 22 grams, SaturatedFatContent 4 grams, SodiumContent 532 milligrams, SugarContent 3 grams, TransFatContent 0 grams

SPINACH STUFFING BALLS RECIPE: HOW TO MAKE IT



Spinach Stuffing Balls Recipe: How to Make It image

These cute bites are a snap to fix with stuffing mix and frozen spinach. "Over the years, we've held several appetizer parties for our family gatherings," says Janice Mitchell of Aurora, Colorado. "These delicious spinach balls are always a big hit."

Provided by Taste of Home

Categories     Appetizers

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield about 3-1/2 dozen.

Number Of Ingredients 7

6 large eggs, lightly beaten
1 package (6 ounces) stuffing mix
1/2 cup butter, melted
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2-in. balls; place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.

Nutrition Facts : Calories 168 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 478mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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