aMl responded to our request for unique favorite recipes with Spinach Symphony. It is a must for her family’s Thanksgiving feast and is found in one of our favorite cookbooks, Heart and Soul: Stirring Recipes from MemphisThe Junior League of Memphis. Alison and I convened in our Gracious Posse Test Kitchen (Alison’s kitchen this time) and stirred up a batch.
Testing tasting these tried-and-true favorites is a serious perk of our job.
- 2 10-ounce packages frozen chopped spinach
- 2 T butter or margarine
- 8 ounces sliced fresh mushrooms (3 cups)
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- ½ cup dairy sour cream
- 5 teaspoons fresh lemon juice
- ⅓ cup grated Parmesan cheese
- Cook spinach according to package directions; drain well, squeezing out excess liquid. In a 10-inch skillet, melt the butter or margarine. Add mushrooms; cook and stir over medium heat until tender. Set aside.
- Preheat oven to 350°. In a 1½-quart casserole, place artichoke hearts. Top with mushrooms. Place spinach on top. Combine mayonnaise, sour cream, and lemon juice; spread over spinach. Sprinkle with Parmesan cheese. Bake, uncovered, about 20 minutes or until bubbly and lightly browned.
- If using uncooked and defrosted spinach, drain well. Once cooked, serve immediately.
As Alison and I were baking, we wondered why it was called Spinach Symphony. After tasting, I was convinced it was because of the harmony of flavors one experiences with each bite. This colorful and healthy spinach side dish will grace my family’s feast this year. Thanks for sharing with the posse, aMl! We hope the rest of you will share one of your Thanksgiving favorites, too.