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Stuffing, ham + spinach

Source of Recipe

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Stuffing, ham + spinach

1 pound fresh mushrooms, sliced, optional
1 c. chopped onion
1/2 c. butter
2, 8 ouncepkgs. herb seasoned stuffing mix
1, 15 ounce container ricotta cheese
2, 10 ounce pkgs. frozen spinach, cooked + well drained
1 c. grated Parmesan cheese
3 beaten eggs
3 c. finely chopped cooked ham
1/2 c. snipped parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. chicken broth

Cook mushrooms and onions in butter until tender.
In large bowl, pour mushroom/onion/butter mix over the stuffing mix. Toss to coat.
Fold spinach into stuffing mixture.
Combine ham, cheeses, eggs, parsley, salt and pepper; and add to stuffing mix.
Use about 8 cups stuffing or fill cavity and neck.
To the remaining stuffing, blend in chicken broth. Pour into 2 1/2 quart casserole.
Cover and bake at 325 for last hour of roasting time.
Makes 15 cups.
An excellent Thanksgiving stuffing.