SPINACH-SAUSAGE STUFFING
Ingredients
½ pound bulk pork sausage
2 pounds fresh spinach, torn
½ cup butter or margarine
2 cups chopped celery
1 medium onion, chopped
6 cups crumbled cornbread
1 cup chopped unsalted pecans, cashews or peanuts
½ cup cold water
½ teaspoon salt
1 teaspoon poultry seasoning
½ teaspoon freshly ground pepper
Cook sausage in a large Dutch oven over medium heat until browned stirring till crumbled. Drain reserving drippings in oven. Place sausage in a large bowl; set aside. Place spinach in Dutch oven. Cook spinach, covered, over high heat 3 to 5 minutes or until spinach wilts. Drain and set aside.
Melt butter in a large saucepan. Add celery, onion and sauté until tender. Add reserved spinach, sautéed vegetables and remaining ingredients to sausage, stirring well. Put spoon into turkey cavity. Spoon remaining stuffing into a greased baking dish; bake at 325 degrees for 30 to 35 minutes or until lightly browned around edges. Yield 10 to 12 cups.
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