This stuffing bakes by itself after the turkey comes out of the oven. Serve in squares as a side dish like a savoury bread pudding. It's best to use day-old bread.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2006
Ingredients
Method
In skillet, fry bacon over medium heat until crisp. Drain on paper towel-lined plate. Drain fat from pan.
In same pan, melt butter over medium heat; fry onion, sage, salt and pepper, stirring often, until very soft and just beginning to brown, about 6 minutes.
Add spinach, in batches and stirring until wilted. Scrape into large bowl. Add bread and cashews to bowl.
In small bowl, whisk together chicken stock, cream and eggs; pour over bread mixture, tossing to coat. Scrape into 13- x 9-inch (3 L) glass baking dish, smoothing top. Cover and refrigerate until evenly soaked, at least 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in 400°F (200°C) oven, covered, for 20 minutes; uncover and bake until crusty and knife inserted into centre comes out clean, about 20 minutes. Cut into squares.
Nutritional facts <b>Per serving:</b> about
- Sodium 512 mg
- Protein 10 g
- Calories 350.0
- Total fat 26 g
- Cholesterol 124 mg
- Saturated fat 13 g
- Total carbohydrate 21 g
%RDI
- Iron 17.0
- Folate 36.0
- Calcium 9.0
- Vitamin A 43.0
- Vitamin C 7.0
