- 1 (6 ounce) package savory herb-flavored stuffing mix
- 1/2 pound bulk pork sausage
- 1/4 cup chopped green onions
- 1/2 teaspoon minced garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups half-and-half cream
- 3 eggs
- 2 tablespoons grated Parmesan cheese
- Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet; add onions and garlic; cook over medium heat until meat is no longer pink.
- In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
- Bake at 400 degrees F for 30 minutes. Sprinkle with Parmesan cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean.