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Stuffing & Dressing

Kat's Spinach Stuffing

1/2 loaf stale French bread, cut in small cubes
2 Tbsp. olive oil
1 onion, chopped fine
4 sticks celery, chopped
1 pkg. frozen chopped spinach, thawed
2 (8 oz.) pkgs. sliced mushrooms
1/4 cup parsley, chopped
1 egg
Salt and pepper to taste


Instructions:

Saute onions in olive oil nearly transparent. Add celery and mushrooms and cook until soft, about 15 minutes. Mix cooked vegetables with bread and remaining ingredients. Bake in casserole at 375° F. for one hour

Never let inexperience get in the way of ambition.

- Terry Josephson