1 (10 oz.) pkg. frozen chopped spinach
1 lb. bulk pork sausage
8 oz. ground veal
8 oz. ground pork
1 c. chopped onion
1 c. chopped celery with leaves
1/4 c. snipped parsley
1 clove garlic, minced
4 eggs, slightly beaten
3/4 c. grated Parmesan cheese
1 (8 oz.) pkg. herb-seasoned stuffing mix
1 c. chicken broth
1/2 tsp. rubbed sage

Preheat oven to 350 degrees. Cook spinach using package directions; drain. Brown sausage, veal and pork in large skillet until crumbly; drain. Add onion, celery, parsley and garlic; stir well. Cook, covered, for 20 minutes. Combine eggs, spinach and Parmesan cheese in large bowl; mix well. Add meat mixture and stuffing mix, stirring well. Stir in broth and sage. Spoon into 2 quart baking dish. Bake for 1 hour. Yield: 10 cups.