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SPINACH STUFFING
Yeilds 26-1/4 cup servings
4 tsp. - butter
1 qt. - yellow oninon
6 tbsp. - garlic-minced
2-3 lbs. boxes - spinach frozen
1 cup - Italian bread crumbs
1/2 cup - parmesan grated
1 cup - chicken broth
2 tsp. - kosher salt
2 tsp. - black pepper-ground
10 dashes - tabasco sauce
1. Melt butter. Sweat onions and garlic until softened. Remove from heat, reserve.
2. Completely drain and squeeze excess liquid from spinach. Place in mixing bowl.
3. Add all remaining ingredients, including reserved onion and garlic mixtures.
4. Toss, by hand, until mixture is uniformly blended.
5. Place in food storage container. Label, date and refrigerate.
6. see Oven Roasted Chicken Florentine to continue
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