Spinach and Oyster Dressing

12 cups French or Italian bread, cut into ½ -inch cubes
½ pound pancetta or bacon, chopped
2 tablespoons olive oil
2 cups finely chopped onion
½ cup thinly sliced leeks
1½ cups thinly sliced celery
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup (1 stick) butter, melted
1 tablespoon chopped fresh sage, or 1 teaspoon dried sage leaves
1 tablespoon minced garlic (about 6 medium cloves)
1/2 teaspoon salt
1 teaspoon black pepper
2½ Cups chicken or turkey broth
1 (10-ounce) container shucked oysters, drained

1. Arrange bread cubes on sheets of wax paper or foil in a single layer and let dry overnight. (Or place cubes on foil-lined oven racks and bake in a 325F oven 25 minutes, or until golden.)
2. Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.
3. Heat a large skillet over medium-high heat. Add pancetta and cook until crisp. Remove from skillet and drain on paper towels.
4. Add olive oil to pan drippings. Stir in onion, leeks and celery. Reduce heat to medium and cook until celery is tender, about 7 minutes, stirring frequently.
4. Combine bread cubes, pancetta, onion mixture, spinach, butter, sage, garlic, salt and pepper in a large bowl. Toss until well blended. Stir in broth and fold in oysters. Spoon mixture into pan.
5. Bake, covered with foil, 30 minutes, until thoroughly heated. Remove foil and bake 15 minutes longer, or until lightly golden. Serves 12 to 16.

Tips From Our Test Kitchen: Be sure to rinse leeks well before slicing. Sand gets trapped inside. Add 1 beaten egg before folding in oysters to add moisture, if desired.

Per serving: 240 calories, 13g fat, 9g prot., 21g carbs., 2g fiber, 710mg sodium.