14 slices of bacon
2 cups Chicken stock
2-16 ounce bags/boxes frozen spinach, thawed/drained
1 red, yellow or orange bell pepper, chopped
1 onion chopped
1/2 cup chopped celery
8 ounces wild mushrooms, sliced
4-6 cloves garlic, minced or put through a garlic press
4 tablespoons butter
1/2 cup chopped fresh cilantro
1 cup fresh grated Parmesan cheese
1 16 ounce bag of Brown berry Herb Stuffing mix
½ cup dry red wine
Fry eight slices bacon until crisp. Drain bacon, crumble and set aside. Sauté the chopped onion, celery, garlic and red pepper in the bacon drippings. When the vegetables are tender, add 4 tablespoons of butter the wild mushrooms and spinach to the pan simmer for five minutes. Place in large bowl and cool to room temperature…then add cilantro, parmesan cheese, stuffing mix and crumbled bacon, salt and pepper to taste Let sit about 10 minutes or so until the bread absorbs the liquid from the veggies. If it's too dry, add some of the chicken stock to soften. Stuff into turkey or just place stuffing in a greased baking dish and bake for about 30 minutes before serving.
Transfer the stuffed turkey to a rack in a roasting pan. Lay 4 slices of the remaining uncooked bacon across the breast, and wrap a slice of bacon around each leg. Add remaining chicken stock to bottom of roasting pan and ½ cup dry red wine Cover pan . Bake in a 300-degree oven for 4 1⁄2 hours.