SPINACH DRESSING FOR A 16 LB TURKEY

1/2 lb fresh spinach
4 cups coarse bread crumbs
3/4 lb bulk pork sausage
2 medium onions, chopped
1 (3 oz.) pkg cream cheese, softened
Salt and pepper
1 egg beaten
1/2 tsp dried thyme

Wash spinach: cook in saucepan with small amount of water, for 10 minutes; remove from pan, leaving liquid, and chop. Sprinkle some of the liquid over the bread crumbs.

In a large heavy skillet, cook the sausage, covered, over medium-low heat for 10 minutes; stirring occasionally. Remove sausage from skillet. Mash sausage with a fork and add to the spinach.

Add the onions to the fat left in the skillet; cook until golden brown.

Combine the spinach-sausage mixture with the onions in the skillet. Blend in the cream cheese.

Add beaten egg to the bread crumbs and stir into the spinach mixture in the skillet. Heat, but do not brown.

Add thyme; mix well. Mixture should be light, but not too moist.

Stuff inside turkey and roast. To make ahead, cool slightly and store dressing in refrigerator. Bring dressing to room temperature before stuffing turkey.