Butter, mushrooms, and pork sausage combine to make this mouth-watering stuffing you'll want all year round, not just on Thanksgiving! Made with Pepperidge Farm® stuffing.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|butter||8 oz.||1 cups|
|mushrooms||12 oz.||5 cups|
|water||1 1/2 qt.|
|bulk pork sausage||12 oz.||2 1/2 cups|
|frozen spinach||10 oz.||1 3/4 cups|
|1. Melt butter in saucepot. Add mushrooms and cook until tender and liquid evaporates.|
|2. Add stuffing seasoning packet and water. Heat to a boil. Remove from heat.
3. Add stuffing, sausage and spinach. Mix lightly. Place in greased full hotel pan (20x12x2).
4. Bake at 350º F. for 25 minutes or until hot. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds.CCP: Hold at 140º F. or higher. Portion using No. 8 scoop (1/2 cup).