Side dishe for 10
Spinach Herb Stuffing
Toasted bread combines with mushrooms, spinach, fresh herbs, broth, and eggs before baking until firm and golden.
$1.10per serving $
70 minstart to table
10servings
AmericanVegetarianBudgetSide dishesThanksgiving on a budgetFall
Ingredients
- 2 large onions
- 4 stalks celery
- 8 oz sliced mushrooms
- 1/4 cup extra virgin olive oil + 2 tbsp
- 2 tbsp fresh chopped sage
- 2 tbsp fresh chopped rosemary
- 2 tbsp fresh chopped thyme
- 1/3 cup chopped parsley
- 3 oz bag baby spinach
- 8 cups toasted bread cubes
- 1 3/4 cups vegetable broth
- 2 large eggs
- 1 tsp fine sea salt
- lots of freshly ground black pepper
Steps
- Heat the oven to 375 F and grease a 9-by-13-inch baking dish with cooking oil.
- Heat one-quarter cup olive oil in a large skillet over medium heat and cook the onions, celery, and mushrooms for 10 minutes.
- Stir in the sage, rosemary, thyme, parsley, spinach, salt, and pepper and cook for 3 minutes, until the spinach wilts.
- Combine the vegetables, bread cubes, broth, eggs, and remaining olive oil in a large bowl.
- Spread the mixture in the baking dish and bake uncovered for 35 to 40 minutes, until golden and the eggs are firm.
Main ingredient on sale this week? See what to make with eggs on sale.
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