Stuffing with Spinach & Pecans
A recipe contribution from JJ Towler, Charlottesville, VA
- 1 box Stove Top Herb Stuffing
- 1 – 1.5 cups chicken broth
- 1 box frozen chopped spinach
- 4 tbsp. butter
- 1 medium chopped onion
- 2 cups sliced mushrooms
- 1 cup chopped pecans
- 2 cups celery, cut up
- Additional seasoning to taste such as garlic salt, sage, thyme, rosemary, pepper
Put frozen spinach and chicken broth in saucepan. Bring to a boil and continue to cook until spinach has thawed and gotten hot. Add celery pieces and seasoning.
In skillet, sauté onion, mushrooms, and pecans in butter. Add to broth.
Stir in stuffing mix and toss lightly to mix. Remove from heat, cover, and let sit for 5 minutes for bread to absorb the liquid. ENJOY!
In skillet, sauté onion, mushrooms, and pecans in butter. Add to broth.
Stir in stuffing mix and toss lightly to mix. Remove from heat, cover, and let sit for 5 minutes for bread to absorb the liquid. ENJOY!