Spinach Stuffing
Submitted by eurynome
A hearty spinach stuffing with Swiss cheese, eggs, and breadcrumbs built to fill a 20-pound turkey. Make it ahead and refrigerate, then bring to room temperature before stuffing the bird on the big day.
YIELD
1 recipePREP
15 minCOOK
20 minREADY
15 minForget bland bread stuffing. This spinach version packs eight packages of chopped spinach with four cups of grated Swiss cheese, making it rich, green, and absolutely loaded with flavor.
Eight eggs bind the whole thing together while breadcrumbs soak up the reserved spinach cooking liquid, keeping the stuffing moist without turning it mushy.
This makes enough to fill a 20-pound turkey, so it’s built for the holidays and big family gatherings. Mix it up the day before and refrigerate to save yourself the Thanksgiving morning scramble.
Pro Tips
- Pull the stuffing from the fridge and let it come to room temperature before stuffing the bird. Cold stuffing straight from the fridge is stiff and hard to work with.
- Save the spinach cooking liquid. It adds moisture and concentrated spinach flavor to the breadcrumbs.
- Don’t pack the stuffing too tightly into the turkey cavity. It expands as it cooks and needs room to breathe.
- Any extra stuffing can be baked in a buttered casserole dish alongside the turkey for crispy-topped leftovers.
Ingredients
Directions
This recipe will stuff approximately a 20 lb. turkey Cook Spinach and reserve liquid. Let cool. In large bowl mix spinach with the rest of ingredients and refrigerate. I advise taking this out and letting it come down to room temp since it tends to be hard to handle.
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