Spinach, Bacon and Cashew Stuffing
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 350 |
| pro | 10 g |
| total fat | 26 g |
| sat. fat | 13 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 124 mg |
| sodium | 512 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 17% |
| vit A | 43% |
| vit C | 7% |
| folate | 36% |
Suggested Recipes
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6 slices bacon, chopped
1/3 cup (75 mL) butter
1 large sweet onion, diced
1/4 cup (50 mL) minced fresh sage
1/4 tsp (1 mL) each salt and pepper
1 bag (8 oz/227 g) fresh spinach, trimmed
7 cups (1.75 L) cubed crustless sourdough bread (about 1 loaf
1/2 cup (125 mL) coarsely chopped unsalted cashews
1 cup (250 mL) chicken stock
3/4 cup (175 mL) whipping cream
3 eggs
Preparation:
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.
Additional Information
-
Variation
Stuffing-Stuffed Squash: Cut 4 small acorn squash in half; scoop out seeds. Sprinkle with 1/2 tsp (2 mL) each salt and pepper. Place, cut side down, on greased foil-lined rimmed baking sheet; bake in 400°F (200°C) oven until tender but firm, about 25 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 8 hours.)Divide unbaked stuffing mixture among squash. Bake, uncovered, until golden and crusty, about 30 minutes.
Makes 8 servings.
Per serving: about 439 cal, 12 g pro, 26 g total fat (13 g sat. fat), 44 g carb, 5 g fibre, 124 mg chol, 662 mg sodium. % RDI: 16% calcium, 28% iron, 50% vit A, 35% vit C, 50% folate.
Tags:
Stuffings and Fillings; Meat-Pork; Eggs; Vegetables; Nuts; Cheese/Other Dairy; Skillet; Bake; Thanksgiving;
Source
Canadian Living Magazine: October 2006
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