2 boxes (12 waffles) Van’s gf frozen waffles, toasted and cut into 1/2" cubes 2 onions, chopped 1lb. sliced bacon, cut crosswise into 1/2" wide pieces 3 celery ribs, chopped 1 green bell pepper, chopped 3 garlic cloves, minced 9 oz. fresh spinach, chopped 2 cups coarsely chopped pecans 1/2 cup (1 stick) unsalted butter, melted 1 cup gf chicken stock Kosher and fresh ground pepper to taste
Preheat oven to 350 degrees F.
Toast the frozen waffles 1-1/2 times, until crispy but not burned. Let cool, then cut into 1/2" cubes. Set aside.
Cook the bacon in 2 batches in a large heavy skillet over medium heat, stirring until crisp, about 10 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Reserve about 3 tablespoons of the bacon fat. Add the chopped onion and celery to the skillet; sauté until crisp tender, about 3 minutes. Add the bell pepper; sauté for 4-5 minutes. Add the garlic; sauté for about 1 minute. Transfer the vegetables to a large bowl and stir in the spinach, pecans and bread cubes. Add the butter, stock and bacon. Stir to combine. Adjust seasonings to taste with salt and freshly ground black pepper. Preheat the oven to 350°F. Transfer the stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.