The original recipe calls for:
1/2 lb. slab bacon, cut into 1-inch cubes
4 medium onions, cut into 1-inch cubes
2 cups 1-inch cubes crustless day-old French bread
2 garlic cloves, crushed and finely chopped
2 rosemary sprigs, leaves removed and finely chopped
1 small bunch flat-leaf parlsey, leaves removed and finely chopped
Kosher salt and freshly ground black pepper
1 to 2 tablespoons olive oil or chicken broth, if necessary
This is what I used for the stuffing:
3 slices of bacon, diced
3/4 medium white onion, diced
3 slices day old white bread, crustless
3 cloves of garlic, crushed and finely chopped
1 frozen package of spinach, drained of all liquid
Kosher salt and freshly ground pepper
2 tablespoons of olive oil
Other than those changes to the stuffing, I followed the recipe exactly.
I sautéed the bacon and onions. Then set them aside to cool. Once cooled I added the spinach, bread, and garlic, in with them. The bread was a little dry, even with all of the delicious bacon drippings, so I added the 2 tablespoons of olive oil. I added salt and pepper to taste. Then I put the stuffing in a pastry bag, well the only pastry bag I have is a zip lock bag with a hole cut in one of the bottom corners.
I put it in the oven on 450 for 20 minutes, then turned the oven down to 325 and cooked it for 25 minutes. When the internal temperature reached 145 degrees I then pulled it and set it aside to rest for 10 minutes. I might have over stuffed it, but it looked and smelled great.
This was exactly what I wanted. The stuffing was great, the flavor from the spinach, bacon, onion and garlic worked perfectly with the pork. I am sure the original stuffing from Southern Table is divine, but I am pretty proud of what came out of my kitchen tonight. Plus now that I have this under my belt the possibilities are endless.