Hubby’s Spinach and Mushroom Dressing

Hubby’s healthy whole food dressing is one of my favorite parts of our holiday meals. It is well balanced with tons of organic veggies, just the right amount of whole grains, a little fat and protein from the chicken sausage and the aroma of earthy seasonings. Just leave out the chicken sausage and use vegetable broth for a meatless version.

Hubby's Spinach & Cremini Holiday Dressing

THE WHOLESOME REAL FOOD INGREDIENTS

Hubby uses a couple of whole wheat baguettes, organic spinach, cremini mushrooms, organic celery and white onion, organic low sodium chicken broth, whole water chestnuts, sage chicken sausage and organic ground sage, sea salt and black pepper. Begin by tearing the baguettes into bite-sized pieces, chopping the entire stalk of celery, including the leaves, and chopping a small bag of spinach.

Hubby's Spinach & Cremini Holiday Dressing

Then, quarter about ten medium cremini mushrooms, small-dice a medium white onion and large-chop a can of whole water chestnuts. We like plenty of veggies, large-chopped, so the dressing isn’t overwhelmed by bread.

NOTE: I already had pre-cooked chicken sausage in my freezer, but if you don’t, put it on to cook while chopping the veggies. I keep my freezer pantry stocked just like my regular pantry for quick and easy meals.

Hubby's Spinach & Cremini Holiday Dressing

Next, add three cups of the low sodium chicken broth and a cup of water to a large pan on medium heat. Add the chopped celery to the pan and simmer until just tender. Enough to make sure the celery isn’t crunchy when the dressing is finished cooking.

Sprinkle two heaping teaspoons of ground sage into the pan and stir. While the celery simmers, spread the baguette pieces along the bottom of a large oblong baking dish, layering the chopped spinach, diced onion and chopped water chestnuts on top of them.

Hubby's Spinach & Cremini Holiday Dressing

When the celery is ready, using a slotted spoon, remove it from the pan and layer it in the baking dish. Add the quartered mushrooms to the broth and let them simmer. After simmering for a few minutes, remove the mushrooms to the baking dish and layer them. Then, layer the pre-cooked chicken sausage over the mushrooms.

Hubby's Spinach & Cremini Holiday Dressing

Sprinkle a little sea salt and a lot of black pepper over the top layer. Next, begin pouring the chicken broth over the dressing mixture until there is enough to make it moist, but not soggy. Then gently stir everything together, adding more broth or water if needed. Depending on the size of your baking dish, don’t be surprised if you need a second one. This recipe makes quite a bit.

Hubby's Spinach & Cremini Holiday Dressing

Heat your oven to 350° and place the dressing filled baking dish or dishes on the center rack. Finally, bake the mixture for about 50 minutes uncovered, then turn the oven temperature up to 375° and bake for another 10 to 15 minutes. The top should be brown and crusty.

Remove from the oven and let the dressing rest for about 15 minutes, then serve and enjoy! Or store in the fridge for the next day. It’s amazing for several days, cold or warmed up. Or reserve half for the freezer.

Hubby's Spinach & Cremini Holiday Dressing

We wanted a light, quick and easy afternoon meal on New Year’s day, so we enjoyed the real food, full of veggies, dressing Hubby made the day before, along with some roasted chicken we had in the freezer, the Fresh Organic Cranberry and Orange Jam I made for Christmas, some pickled asparagus we had in the fridge and our favorite pitted black olives.

NOTE: Most black olives contain an ingredient called ferrous gluconate, so in my quest to eliminate any unnecessary ingredients I choose a product with only olives, water and salt.

Hubby's Spinach and Mushroom Dressing

  • Servings: 10
  • Print

This healthy whole food dressing is one of my favorite parts of our holiday meals. It is well balanced with tons of organic veggies, just the right amount of whole grains, a little fat and protein from the chicken sausage and the aroma of earthy seasonings.

Ingredients

  • 8 Cups Whole Grain Bread Torn into Bite-Sized Pieces
  • 1 Small Bunch of Celery
  • 1 Small Bag of Spinach
  • 10 Cremini Mushrooms
  • 1 Small White Onion
  • 1 Can Whole Water Chestnuts
  • 1 Pound of Sage Chicken Sausage
  • 3 Cups Organic Low Sodium Chicken Broth
  • 1 Cup Water
  • 2 Heaping Teaspoons Organic Ground Sage
  • 1 Teaspoon Black Pepper
  • 1/2 Teaspoon Sea Salt


Preparation

  1. Begin by tearing two baguettes into bite-sized pieces, enough to make 8 cups.
  2. Chop an entire stalk of celery, including the leaves.
  3. Chop a small bag of spinach.
  4. Quarter about ten medium cremini mushrooms.
  5. Small-dice a medium onion.
  6. Large-chop a can of whole water chestnuts. We like plenty of veggies, large-chopped, so the dressing isn’t overwhelmed by bread.
  7. Brown the sage chicken sausage, unless you have some in your freezer. I keep my freezer pantry stocked just like my regular pantry for quick and easy meals.
  8. Add three cups of the low sodium chicken broth and a cup of water to a large pan on medium heat.
  9. Add the chopped celery to the pan and simmer until just tender. Enough to make sure the celery isn’t crunchy when the dressing is finished cooking.
  10. Sprinkle two heaping teaspoons of ground sage into the pan and stir.
  11. While the celery simmers, spread the baguette pieces along the bottom of a large oblong baking dish.
  12. Layer the chopped spinach, diced onion and chopped water chestnuts on top of the bread.
  13. When the celery is ready, using a slotted spoon, remove it from the pan and layer it in the baking dish.
  14. Add the quartered mushrooms to the broth and let them simmer. After simmering for a few minutes, remove the mushrooms to the baking dish and layer them.
  15. Layer the pre-cooked chicken sausage over the mushrooms.
  16. Sprinkle the sea salt and black pepper over the top layer.
  17. Begin pouring the chicken broth over the dressing mixture until there is enough to make it moist, but not soggy.
  18. Then gently stir everything together, adding more broth or water if needed. Depending on the size of your baking dish, don’t be surprised if you need a second one. This recipe makes quite a bit.
  19. Heat your oven to 350°.
  20. Place the dressing filled baking dish or dishes on the center rack.
  21. Bake the mixture for about 50 minutes uncovered.
  22. Then turn the oven temperature up to 375° and bake for another 10 to 15 minutes. The top should be brown and crusty.
  23. Remove from the oven and let the dressing rest for about 15 minutes, then serve and Enjoy!
  24. Or store in the fridge for the next day. It’s amazing for several days, cold or warmed up.
  25. Or reserve half for the freezer.


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Author: Dianna

Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” and a Blogger who is passionate about "Easy Real Food Recipes" made with wholesome ingredients. A theme that runs throughout “Heart Seasons” is the heroine Lily’s love of nutritious foods and cooking, making it a natural transition to the next publishing adventure. A series of “Easy Real Food Recipes” cookbooks!

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