| Total: | 2 hr |
| Prep: | 30 min |
| Cook: | 1 hr 30 min |
| Yield: | 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 372 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 26 g |
| Cholesterol | 80 mg |
| Sodium | 948 mg |
Reviews
very good!! I was very surprised.
I read the other reviews, and thought it did sound too simple. So I added sheep’s milk feta and an egg and a teaspoon of oregano. DELISH!! Really complex and hearty. (My mom has new dentures and can’t taste with them, so I wanted something she could eat without the denture in, and she loved this!)
It looks rather simple and the ingridents that they combine go well together.
This stuffing smells like cincinnati chili. Instead of spaghetti your eating spinach while smelling chili spices.This dish makes a LOT of stuffing.I do wonder if we would have enjoyed it more if it had been stuffed. Maby it would have had some turkey flavor.
Makes a lot, even with half recipe, I held back on the meat a bit, but the spices are fantastic, and makes a great leftover stuffing for mushrooms, shells, etc.