vrijdag 22 november 2013

Spinach Stuffing (Kopie)

Makes 3 ½ cups.

•1 10-oz package frozen chopped spinach
•2-3 Tbsp butter or margarine
•1/4 lb mushrooms, thinly sliced
•1 cup celery, diced
•½ cup onion, chopped
•3 cups fresh bread crumbs
•8 oz fat-free ricotta cheese
•2 egg whites
•1 Tbsp fresh parsley, minced
•1 tsp salt
•½ tsp poultry seasoning
•1/8 tsp pepper

Thaw spinach and squeeze dry with paper towels. Heat butter or margarine over medium heat in large saucepan. Add mushrooms, celery and onion, cook until tender (about 5 minutes), stirring occasionally. Remove from heat, and add remaining ingredients. Stir in spinach.

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