Ingredients
2 (16 oz. ea.) pkgs. pork sausage
8 oz. fresh mushrooms, sliced
1-1/2 cups diced onion
3/4 cup diced or coarsely grated carrots
1-1/2 cups diced celery
3 garlic cloves, minced
1 (10 oz.) pkg. frozen spinach, thawed and drained
2 tsp. dried rosemary
2 tsp. poultry seasoning
1 tsp. black pepper
1 (15 oz.) pkg. herbed dry bread cubes
2 cups vegetable broth
1 egg, lightly beaten
Preparation
Preheat oven to 325 degrees F. In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onions, carrots, celery and garlic; cook 10 to 12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4-quart casserole. Bake covered for 60 minutes.
