The Best Baked Creamed Spinach

I have never had any of this left over after dinner... this recipe is delicious!

Ingredients:

2 lb of fresh spinach
1 ½ cups of milk (or, if you're without Cups I use two mug fulls of milk)
1 cup of cheese, grated (mozarella and parmesean work beautifully)
2 tablespoons of butter
2 tablespoons of flour
A pinch of Salt, Pepper, and Nutmeg

(Optional- 1 clove minced garlic)

Preparation Instructions:

Trim and wash 2 lb of fresh spinach (a giant bag of spinach... the more the merrier)
Cook until the Spinach wilts
Allow to cool, then squeeze out excess water (really important for the recipe!)
In a saucepan, melt the butter; then add the flour.
Stir until the flour browns (3-4 minutes)
Add the milk; then bring to a boil, stirring constantly
Add the salt, pepper, and nutmeg.
Cook for about 5-6 minutes (stirring constantly)
Combine the sauce with the spinach and ½ of grated cheese.
Spoon into a baking dish, then top with the other ½ cup of grated cheddar.

Bake at 375°F (190°C) for 20 minutes- until the cheese turns brown

Molly's Vegan Stuffing

The secret is the mushrooms- which substitute for gizzards.

Ingredients:

• 10 cups 1/2 inch bread cubes from fresh bread (I used 2 day old baguettes)
  
• 2 Tbsp - 3 Tbsp Olive Oil
  
• 2-3 Cloves Garlic, minced
  
• 1 finely chopped onion
• 1 1/2 cups finely chopped celery (3-4 stalks)
• 1 cup Mushrooms, quartered
  
• 1/2 cup minced fresh parsley
• 1 tsp sage
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes

Stuffing Directions:

1. Preheat oven to 400 degrees. Oil a large shallow casserole dish
2. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
3. Turn oven down to 350 degrees F
4. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
5. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
6. Add parsley, sage, thyme, salt, and pepper
7. Stir until until everything is well mixed
8. Gradually add 2 cups vegetable stock and stir until it is absorbed. Add more stock if necessary, the mixture should be moist and clump together, but not soggy
9. Bake covered in a shallow casserole or baking dish for 25 minutes
10. Optional: Uncover and bake another 15 minutes to form a crusty top