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Wednesday, October 31, 2012

Spinach & Sage Dressing


This little side dish here is one of my favorites. The flavors go so well together. I love the savory flavor of the sage with the onions, mushrooms, and spinach. Dressing does not need to be a holiday exclusive dish! I like to prepare this dish year round. And, as you know, dressing from a box just isn't the same.

This recipe started as the filling for my stuffed mushrooms. Then, over the years, it's morphed into its own dish which I serve either alone as a side dish or use as a stuffing. You can roll it up in a pork tenderloin or stuff it in the center of a chicken breast. I'm telling you, this is some good stuff!

Spinach and Sage Dressing
Yield: 4 side servings or enough to stuff one pork tenderloin

3 TBS butter
1 cup diced onion
1 1/2 cup diced mushroom
2 cloves garlic, minced
6 oz fresh spinach, chopped
1 TBS ground sage
1/4 tsp salt
1/4 cup ground Parmesan
1/2 cup panko bread crumbs

Melt the butter in a saute pan. Saute the onions and mushrooms over medium-high heat until tender and lightly browned. Add the garlic and cook one minute. Reduce the heat to medium-low and add the spinach, stirring to wilt. Add the sage, salt, and Parmesan, stirring to mix. Lastly, add the bread crumbs, stirring to moisten. Serve immediately as a side dish or let cool before stuffing into pork loin or chicken breasts.


2 comments:

  1. Thx for this Tara, adore sage and like your choice of Panko rather than big honkin' bread cubes ~ always enjoy your posts:)

    ReplyDelete
  2. Thanks Sue! While I do enjoy some dressing/stuffing with big bread cubes, the panko is nice here because you don't have to bake the dish or add extra liquid. I hope you enjoy it!

    ReplyDelete

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