Spinach and Oyster Dressing Recipe

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
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
½ cup (1 stick) butter, melted
1 tablespoon chopped sage, or 1 teaspoon dried sage leaves
1 tablespoon minced garlic (about 6 medium cloves)
¼ teaspoon salt
½ teaspoon black pepper
2½ cups chicken or turkey broth
One 10-ounce container shucked oysters, drained

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