Addicting spinach sausage poppers

Jeff keeps asking me to make these for various party and/or family functions, but because they're semi-labor intensive to make (dirtying lots of pans, getting the liquid out of the spinach, etc.) I generally avoid making them. That, and they're very very unhealthy.

However, whenever they are made they disappear fast. (Unless Emily and Danielle are the only two people present - onion haters :-)

Such was the case for Thanksgiving in Maiden Rock. Here's the recipe for everyone else to enjoy. Jeff's aunt Giselle suggested putting them into mushroom caps and baking instead of just forming the poppers. Sounds great to me...

Spinach sausage poppers

Cook up 1/2 pound ground, mild Italian sausage (the kind sold at Festival Foods is our favorite) in a frying pan on medium heat until it’s just starting to brown. Try to work the sausage into small bits. Set it off the heat to cool.

Melt 3/4 cup of unsalted butter in the microwave. Set aside to cool.

Cook down 1 1/2 pounds of frozen spinach in a frying pan. When it’s thawed completely, smash it with a spatula down into the pan. Set off the heat, and cool until just warm. You’ll now need to remove the water out of it. I press layers of clean white paper towels down into the spinach (takes several dozen of the thick, high-quality paper towels) and let the water soak into the toweling. Be sure not to use the cheap stuff which tears easily or you’ll have paper towel bits in the spinach and ruin it all!

In a large mixing bowl combine:
1/4 cup grated parmesan cheese
2 heaping tablespoons of minced garlic
1 medium sized onion, grated
4 (raw) eggs, scrambled

After that's gently blended, add the melted butter. Stir again. Add the spinach and sausage you cooked up and stir yet again. Finally, dump in one 6-oz box of Chicken flavored Stovetop Stuffing. Chill this mixture (up to 2 days) until you’re ready to make the sausage poppers.

Work them into 1”-1 1/2” balls (dough baller works great) and bake them on ungreased cookie sheets at 350 degrees for 35 minutes, or until they are thoroughly browned on the outsides.