Celeste Maestri’s Spinach Dressing
Serves 10. Recipe is used with permission of the Rev. J. Clifton Hill, Mrs. Maestri’s oldest living grandchild.
6 (10-oz.) packages frozen chopped spinach
1 loaf stale French bread, crumbled
1 pound ground pork
2 pounds ground beef
1 large onion, chopped
3 green onions, chopped
4 ribs celery, chopped
2 tablespoons chopped parsley
½ stick butter
1 tablespoon olive oil
3 teaspoons thyme
Salt, black pepper and cayenne pepper, to taste
2 tablespoons Romano cheese
1. Boil spinach about 7 minutes and drain dry. Wet bread a little.
2. In a large skillet or pot, brown meat until no longer pink. Add onion, green onions, celery and parsley. Mix. Add spinach, crumbled bread and eggs to the meat mixture.
3. Cook all in ½ stick butter and oil, stirring until well blended. Cook for about 15 minutes and then add thyme, salt and both peppers. Cook for about another 10 minutes and add cheese.
3. Bake at 350 F for 20 minutes.
Note: Celeste Maestri also used the mixture to stuff into ravioli, a chicken or turkey.