Florentine Sausage, Ricotta, and Spinach Stuffing

Rick Rodgers

• Ready In: 1 hr 30 mins
• Yields: 7 cups

Ingredients

• 2  tablespoons olive oil
• 1  large onion, chopped
• 2  garlic cloves, minced
• 1  lb  sweet Italian sausage or 1  lb hot Italian sausage, casings removed
• 1  tablespoon  italian seasoning
• 2  cups  fresh breadcrumbs, made from day-old Italian bread
• 1 (15 ounce) container ricotta cheese
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed to remove excess moisture
• 1⁄2 cup  freshly grated parmesan cheese
• 2  eggs, beaten
• 1⁄4 teaspoon  grated fresh nutmeg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

Directions

1. In a large skillet, heat the oil over medium heat.
2. Add the onion and garlic; cook, stirring often, until the onion is softened, about 3 minutes.
3. Add the sausage and Italian seasoning; increase the heat to med-high; cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes.
4. Scrape the sausage mixture into a large bowl.
5. Mix in the breadcrumbs, ricotta cheese, spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper.
6. Transfer mixture to a lightly buttered shallow baking dish; bake, uncovered, in a preheated 350° oven for 30 minutes.
7. This makes a soft, spoonable stuffing.