Spinach, Bacon and Cashew Stuffing Spinach, Bacon and Cashew Stuffing

Author: Canadian Living

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


  • 6 slices bacon chopped
  • 1/3 cup butter
  • 1 sweet onion diced
  • 1/4 cup minced fresh sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bag fresh spinach trimmed
  • 7 cups cubed crustless sour dough bread (about 1 loaf)
  • 1/2 cup coarsely chopped unsalted cashew
  • 1 cup chicken stock
  • 3/4 cups whipping cream
  • 3 eggs


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


  • Iron 17.0
  • Folate 36.0
  • Calcium 9.0
  • Vitamin A 43.0
  • Vitamin C 7.0
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Spinach, Bacon and Cashew Stuffing