6 oz fresh baby spinach, chopped
2 T olive oil
4 slices of bacon, cut into 1/4″ slices
8 medium shallots, finely chopped
3 cloves of garlic, minced
2 t tarragon
10 C dry bread cubes
1 pint of sliced mushrooms
14.5 oz chicken broth
2 T butter, melted
1/2 C finely shredded Parmesan cheese
salt and pepper
Preheat oven to 350° F. Grease a 3-quart casserole dish and set aside. Heat oil in a pan. Add spinach and saute until tender. Remove spinach from pan and squeeze out as much moisture as possible. Set aside. Next, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 2 tablespoons of drippings in the skillet. Add shallots and garlic to the reserved drippings and cook until shallots are tender, about 4 to 5 minutes. Stir in spinach and tarragon.
In a large bowl, combine bacon, spinach mixture, bread cubes, mushrooms, salt and pepper. In a small bowl, combine broth and melted butter. Drizzle broth over bread mixture, tossing gently to moisten. Transfer mixture to prepared casserole dish. Bake, covered, for 30 minutes. Sprinkle with cheese, then bake uncovered for 15 minutes more, or until headed through. Makes 10 to 12 servings.