COOKING WITH CLORIS -- CHICKEN SAUSAGE AND SPINACH STUFFING

Last week Cloris featured a slow cooker stuffing. Today she’s got one that goes in the bird. -- AP
CHICKEN SAUSAGE AND SPINACH STUFFING
(for a 12-14 lb. turkey)

Ingredients:
1/2 lb. sundried chicken sausage, chopped

1 tablespoon olive oil

2 lbs. fresh spinach, washed and torn

1/2 cup butter

2 cups chopped celery

1 medium onion, chopped

6 cups crumbled cornbread

1 cup chopped walnuts

1/2 cup cold water

1 teaspoon poultry seasoning

In a Dutch oven brown sausage in oil. Place sausage in a bowl and set aside. Melt butter. Add celery and onion. Sauté until tender. Add spinach, continuing to cook until spinach wilts. Add sausage and remaining ingredients. Stir well. Spoon into turkey. Cook turkey as you would any stuffed turkey. Extra stuffing can be cooked in a greased baking dish at 325 degrees for 30 minutes.

We’re all heading to Cloris’s house for Thanksgiving. Want to come? -- AP