Spinach Almondine Stuffing
Cindy Strickand

1/2 c. butter or margarine
1 c. sliced, fresh mushrooms
1/2 c. chopped onions
1/2 c. chopped celery
1 c. instant chicken bouillon
1 16-oz. pkg. herb stuffing
1 pkg. frozen chopped spinach, thawed,well-drained
3/4 c. sliced almonds

Melt butter over medium heat in saucepan. Cook mushrooms, onions and celery until tender. Toss lightly with broth, stuffing, spinach and almonds.

This may be used to stuff a 14-16 lb. turkey or baked in a flat pan topped with fish filets or cornish game hens split in half.