1 large onion, chopped
¾ pound turkey Italian sausages,
casings removed
3 10-ounce packages frozen chopped
spinach, thawed, squeezed dry
1 tablespoon all-purpose flour
2 cups canned low-salt chicken broth
½ cup half-and-half
½ teaspoon ground nutmeg
Combine onion and sausages in heavy large Dutch oven over medium heat. Sauté until sausages brown and onion is very tender, breaking up sausages with back of spoon, about 15 minutes. Add spinach; stir until all spinach liquid evaporates, about 4 minutes. Mix in flour; stir 1 minute. Add broth, half-and-half and nutmeg. Simmer until mixture is thick, stirring frequently, about 10 minutes. Season with salt and pepper.