Spinach Amandine Stuffing

• 2/3 cup sliced almonds
• 1/2 cup butter, divided
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup sliced fresh mushrooms
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 package (14 ounces) crushed seasoned stuffing
• 1 can (14-1/2 ounces) chicken broth

1. In a large skillet, saute almonds in 1 tablespoon butter until golden brown; remove from the pan and set aside. In the same skillet, saute onion and celery in remaining butter for 2 minutes. Add mushrooms; saute for 1 minute. Add spinach and heat through.
2. In a large bowl, combine stuffing with vegetables. Add half the almonds. Gradually add broth, tossing well. Transfer to a greased 3-qt. baking dish; sprinkle with remaining almonds. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 5 minutes longer.

almonds, butter, onion, celery, mushrooms, spinach, stuffing, chicken broth

Taken from www.tasteofhome.com/recipes/spinach-amandine-stuffing/ (may not work)