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1
Pre-heat oven to 350- degrees F.
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2
Wash spinach (trim stems if using fresh bunches), and drain well.
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3
In a food processor, chop spinach to about the size of confetti.
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4
Put in colander in workable amounts to squeeze out all possible liquid.
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5
Over medium heat, brown the ground beef and sausage, about 15 minutes.
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6
Add chopped celery, onion and garlic.
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Continue cooking until vegetables are translucent, about 5 minutes.
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8
Be sure to drain all grease.
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9
In a large mixing bowl, combine chopped spinach with cooked meat and mix thoroughly.
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10
Add 1/2 cup of broth.
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11
Season the mixture with cinnamon, cloves, allspice, salt, and pepper.
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12
Add drained olives.
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13
Spoon into 2 1/2 quart casserole dish and cover with lid.
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14
Bake for 1 to 1 1/2 hours.
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15
**Recipe note: When using the dressing to stuff a turkey, subtract 1/2 cup of chicken broth from the recipe.
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Roast the turkey accordingly.
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*** This recipe came from Patrick's grandmother (of French descent).
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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!
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19
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.
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20
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
