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Nutrition Facts
Serving Size 183 g
(Approx. 12 Servings)
Amount Per Serving
Calories 530 Calories From Fat 340
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 17 g 85%
Trans Fat 0.5 g
Cholesterol 95 mg 32%
Sodium 1050 mg 44%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 18 g
Vitamin A 30% • Iron 15%
Vitamin C 10% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Bacon Spinach Stuffing

Prep Time
25 minutes
Cook Time
1 h 6 m
Total Time
1 h 31 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 Lb H-E-B Aloha Rolls, sliced into 1/2 inch cubes
1 Lb slices H-E-B Original Thick Cut Bacon, cut into 1/2 inch strips
1 1/2 cup(s) red onions, finely diced
1 cup(s) celery stalks, finely chopped
1 cup(s) fennel bulb, finely diced
1 Tbsp fresh garlic clove(s), finely minced
1 Tsp salt
1 Tsp cracked black pepper
4 Oz H-E-B Select Ingredients Sweet Cream Salted Butter
1 1/2 cup(s) chicken stock
1 cup(s) cashews, roasted and salted, roughly chopped
5 Oz H-E-B Baby Spinach, roughly chopped
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Instructions

1
Heat oven to 350ºF.
2
Spread cubes of Hawaiian bread on a rimmed baking sheet. Toast 15 to 20 minutes, tossing halfway through, just to dry out bread. Set aside. (Leave oven on if cooking stuffing immediately.)
3
Heat a large skillet on medium-high. Add bacon and cook until nicely crisp, about 8 minutes. Drain on a paper towel lined plate. Reserve about 1/4 cup bacon fat in skillet.
4
To same skillet, add onion, celery, fennel, garlic, salt and pepper. Stir and cook until vegetables begin to soften, about 8 minutes.
5
Add butter and stock, and heat until butter melts completely. Remove from heat.
6
Pour toasted bread cubes into a very large bowl then add celery mixture, cashews and fresh spinach. Stir well. Spinach will wilt and shrink a little.
7
Pour stuffing mix into a 9" X 13" baking dish and tap down gently. Bake uncovered at 350ºF for 30 minutes, just to heat through.
8
Chef's note: Great make-ahead recipe. The list of ingredients looks long - but this is the best, most unusual stuffing ever. Really delicious. Interestingly, it makes delicious leftovers reheated in a waffle iron the next day.
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