Recipe courtesy of Patrick Callahan
Spinach Casserole
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 372
- Total Fat
- 26
- Saturated Fat
- 9
- Carbohydrates
- 13
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 80
- Sodium
- 948
- Total: 2 hr
- Prep: 30 min
- Cook: 1 hr 30 min
Ingredients
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
Directions
- 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.
Cook’s Note
When using the dressing to stuff a turkey, subtract 1/2 cup of chicken broth from the recipe. Roast the turkey accordingly. 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!