Place your cubed bread on a sheet pan on the counter and leave out overnight to dry out. Or if pressed for time them toast in a 350 degree oven for 10 minutes or so until it is toasted and hard.

Pierce the potatoes with a knife and put them on a microwave safe plate. Put them in the microwave and cook until soft and a knife inserts easily. About ten minutes on high. Allow them to cool while you continue with the recipe.

Brown the sausage in a large sauté pan or skillet.

Once brown add in the onion and celery and cook until softened, about 8 minutes.

Add in the spinach, the pan will be crowded just be patient as the spinach wilts and gets small. Mix everything together and then pour into a large bowl with the bread cubes and set aside.

Return pan to the stovetop and over medium heat melt the butter.

Once the butter is melted sprinkle in the flour and stir together for about 1 minute until everything is mixed well. Pour in the chicken stock and continue to stir well. Combining everything. Let this simmer and stir occasionally until thickened. About 8 minutes. Once thick pull off the stovetop and mix in the salt, pepper and parmesan cheese. Stir until combined and cheese has melted then pour over the bread and stuffing mixture in the bowl.

Split the potatoes in half and using a spoon scoop out the insides into the bowl with the sausage mixture, bread and gravy.

Mix everything well.

Spray a 9 x 13 glass baking dish with cooking spray or grease with some butter. Pour the stuffing mixture into the pan and make sure it is evenly spread out. Bake in a 400 degree oven for 30 minutes or until the mixture is bubbly and the top is golden brown.