- 10 (12-ounce) bags fresh leaf spinach, or 8 (10-ounce) boxes of frozen spinach, chopped
- 2 pounds ground beef
- 1 pound ground pork sausage
- 10 stalks celery, chopped
- 1 white onion, chopped
- 5 cloves fresh garlic, chopped
- 1/2 cup fresh or canned chicken broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- Salt and pepper, to taste
- 1 (15-ounce can) medium whole black pitted olives
Pre-heat oven to 350- degrees F.
Wash spinach (trim stems if using fresh bunches), and drain well. In a food processor, chop spinach to about the size of confetti. Put in colander in workable amounts to squeeze out all possible liquid.
Over medium heat, brown the ground beef and sausage, about 15 minutes. Add chopped celery, onion and garlic. Continue cooking until vegetables are translucent, about 5 minutes. Be sure to drain all grease.
In a large mixing bowl, combine chopped spinach with cooked meat and mix thoroughly. Add 1/2 cup of broth. Season the mixture with cinnamon, cloves, allspice, salt, and pepper. Add drained olives. Spoon into 2 1/2 quart casserole dish and cover with lid. Bake for 1 to 1 1/2 hours.
*** This recipe came from Patrick's grandmother (of French descent). Originally the dressing was used to stuff a turkey, but has become so popular Patrick can't find a turkey big enough to hold the quantity his family demands!
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy Patrick Callahan
Recipe courtesy of Rachael Ray