Potato Bread Stuffing with Baby Spinach and Feta Cheese (Holiday recipe)

By mshores

Ingredients

• 1 cup Kirkland Signature Extra Virgin Olive Oil
• 2 cups sweet onions in small dice
• 2 cups celery in small dice
• 2 cups grated carrots
• 1/4 garlic
• 2 tablespoons ground sage
• 2 tablespoons ground thyme
• 1 pound baby spinach washed and dried
• l loaf potato bread (32 ounces), cut in small cubes
• 2 cups crumbled Greek feta cheese
• 1 bunch (about 4 ounces) fresh Italian parsley,
• washed, dried and roughly chopped
• 32 ounces (4 cups) organic chicken broth
• 2 eggs
• Nonstick spray or parchment paper

Details

Servings 12

Preparation

Step 1

Preheat the oven to 375 degrees

In a large stockpot, heat olive oil, then add onions.
celery, carrots and garlic. Cook for 10 minutes or

until mixture is semisoft. Stir in sage and thyme. Add

baby spinach and cook until wilted, about 5 minutes.

Pour the mixture into a large bowl and add potato

bread, feta cheese and parsley.

Combine chicken broth and eggs, and whip. Pour

liquid into vegetable mixture, and mix until all the

ingredients are blended.

Use nonstick spray or parchment paper to line the

9 x 13 inch pan and pour in the stuffing. Bake for

40 to 45 minutes. Garnish with your favorite herb.