1 lb. Sweet Italian sausage, ground
2 tbsp. butter
1/2 c. onion, finely chopped
1/2 c. celery, finely chopped
1/2 c. carrots, finely chopped
2 lg. cloves garlic, minced
1 (14 oz.) pkg. Pepperidge Farm cubed stuffing
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
2 (14 oz. each) cans Ready to serve chicken broth

Cook sausage in butter until brown in a large skillet. Stir in onion, celery, carrot, and garlic. Cook over medium heat until vegetables are tender. In a large bowl toss together stuffing mix, spinach, broth, and sausage vegetable mixture until stuffing is moistened. Pour into buttered 3 quart casserole dish. Cover and bake at 350 degrees for 45 minutes.