1 lb. fresh mushrooms, sliced
1 c. butter
2 (8 oz.) pkg. herb seasoned stuffing mix
2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
3 c. finely chopped cooked country ham or regular ham
1 (15 oz.) carton ricotta cheese
1 c. grated Parmesan cheese
3 beaten eggs
1/2 c. snipped parsley
1/2 c. chicken broth

Cook mushrooms and onions in butter. In large bowl, pour vegetable mixture over stuffing mix, tossing to coat. Squeeze spinach to remove excess water. Fold into stuffing mixture.

Combine ham, cheeses, eggs, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add to stuffing mixture. Blend in chicken broth. Place in a 2 1/2 quart casserole. Cover. Bake at 325 degrees for an hour.