I made this stuffing, along with some creamed corn, for Thanksgiving this year. My husband said it was his favorite dish of the day. It has an excellent homemade -- kind of gourmet -- taste brought on, I think, by the use of sourdough bread. I'm not normally a fan of sourdough, but this really is wonderful. You can't go wrong with the other ingredients, either -- spinach, cashews, bacon. It's a winner! By the way, the recipe came from Smitten Kitchen.
1/2 pound bacon, sliced crosswise into 1-inch pieces
2 ribs celery, sliced crosswise into 1/2-inch pieces
1 1/2 c. chopped red onion
1/2 tsp. salt
1/4 tsp. black pepper
1 or 2 cloves garlic, minced
7 1/2 ounces fresh spinach, trimmed and coarsely chopped (7 cups)
5 c. country-style sourdough bread cubes*
1 c. salted, roasted cashews/pieces
1/4 c. melted butter
1/2 c. plus 1/8 c. chicken broth
Lightly toast bread cubes for a few minutes under a broiler set to low. You want them kind of dry and crispy. Then preheat oven to 350 degrees. Cook bacon in skillet over medium heat until crisp, about 10 minutes. Transfer bacon with a slotted spoon to paper towel to drain. Reserve about 3 tablespoons bacon grease in skillet. Add onion, celery, salt and pepper to skillet. Saute a few minutes, until tender. Add garlic and saute a minute more. Transfer mixture to large bowl, then stir in spinach, bread, cashews, butter, broth and bacon. Put stuffing in greased 9x13 pan, then bake uncovered for about 25 minutes. Stuffing is best reheated in oven, as microwave makes the bread chewy.
*Country-style bread is dense and stiff with a hard crust. I used La Brea's country sourdough, which I got at Albertson's. You don't have to use that, but just be sure not to get a light, soft, airy bread.