½ cup butter
½ cup onions, finely chopped
2/3 cup andouille, minced
½ cup celery, finely diced
1 cup fresh mushrooms, sliced
1 pkg. Pepperidge Farm Stuffing Mix
1 pkg. chopped spinach, thawed and drained (10 oz)
½ cup almonds (3 oz), sliced or slivered
2 hardboiled eggs, coarsely chopped
1 can chicken broth

Probably one of the easiest stuffings you'll ever make, you start off by melting the butter in a high-sided fry pan.

Then immediately drop in the onions, andouille, celery, and mushrooms and sauté everything together until the mixture is well combined and the andouille is tender.

At this point, transfer the seasoning blend to a large stainless steel bowl. Then toss into the bowl the stuffing mix, the spinach, the almonds, and the hardboiled eggs.

Then begin adding the chicken broth a little at a time-all you want to do is moisten the stuffing, not wet it down.

When the texture and consistency is just the way you like it, transfer the mixture to a shallow, greased roasting pan and bake the stuffing-uncovered-at 350 degrees for about 30 minutes.

After the allotted cooking time, allow the dressing to cool to room temperature and set it aside until you are ready to stuff the game hens.

Chef's Note: Only a small amount will fit into the game hens. I suggest you take what stuffing remains, place it into a greased, shallow, Pyrex baking dish, cover it with aluminum foil, and bake it at 300 degrees until hot and savory. It serves up well as a complementary side dish.