It's that time of year when I start thinking about the holidays and what I'm going to cook, and planning out the Christmas shopping. I like to get a head start. Although last year was the first time I didn't have everything done by December 1st, and boy was that stressful for me! There's a lot of people to buy for in this family, so planning and organizing is essential (for me anyway).
Since I've been thinking about holiday cooking, I've come across a few recipes that I usually only make at that time of year, like this one for Spinach Broccoli Stuffing. My mother starting making this side dish back when I was a teenager and I liked it back then and I still do. It's a simple recipe, which makes it convenient when having lots of people over for a holiday meal. It also seems to go nicely with almost anything, which is an added bonus.
I don't know why, but I only make it as a holiday side dish and it never makes an appearance again for the rest of the year. Since this year my son will be at his father's for Thanksgiving, I decided to do up a little semi-holiday meal so he wouldn't have to miss out on dinner with us completely. I know I'm a little early, but I figured I'd do it now because hunting starts soon up here and the weekends are already starting to get filled up with plans for the coming months. So much to do, so little time! Anyway, hopefully you'll give this a try and like it as much as we do.
Spinach & Broccoli Stuffing
6oz box of stuffing mix
1 package frozen chopped broccoli
1 package frozen chopped spinach
10oz can cream of mushroom soup
Preheat oven to 350 and spray an 8 x 8 baking dish with cooking spray. Prepare stuffing according to directions. Place the broccoli & spinach in a large microwave safe bowl and cook on high in the microwave for 8 minutes. Drain off the excess water from the spinach and broccoli, then add the stuffing and cream of mushroom soup to the bowl and mix well to combine. Bake for about 30 minutes or until hot.