Spinach, Bacon and Cashew Stuffing

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.

Source : Canadian Living Magazine: October 2006