Thanksgiving Preparations, Day 1

Another recipe I made today. This is from my Grandma Stafford...

Spinach Balls

4 slices of thick, dense bread

2/3 c. water

2 T. butter

1/4 t. sage

1/4 t. poultry seasoning

1 T. chopped celery

2 t. onion powder

2 t. parsley

1/8 t. pepper

1 large bunch of spinach (6 c. chopped)

1 small onion, chopped very finely

3 beaten eggs

6 T. butter

1/2 t. garlic powder

1/2 t. salt

1/2 t. thyme

1/4 c. parmesan

1. Cut the crust off the bread slices and cut the bread into 1/4-1/2 inch cubes, like stove top. :) This should be four cups when you start toasting, about two cups when you're done.

2. Toast the bread at 175 for five minutes. Bas. (Hindi for enough)

3. Boil the water and butter together until butter is melted. Add seasonings, sage through pepper.

4. Stir in the toasted bread cubes. Voila. Stove Top. :)

5. Chop the spinach coarsely. Measure out six cups. Heat a skillet on high heat. Toss in the spinach.

6. Saute until dark green and wilted. Add a bit of oil if you need to keep it from sticking.

7. Mix together all the ingredients. (Stove Top stuffing mix, spinach, and everything else)

8. Measure out 1 T. balls onto a greased baking sheet. Bake at 175 for 10 minutes.

9. Let them cool, and remove to a freezer bag. Stick them in the freezer!

When you're ready to serve, pull them out and cook another 10-15 minutes, until crispy and brown. If you want to make and serve them the same day, just cook them about 20 minutes. Yum! :) This makes about 30 balls.