SUN-DRIED TOMATO, SPINACH & GOAT CHEESE STUFFING

By jarren

Ingredients

• 3 tbsp olive oil
• 1 clove garlic, minced
• 1 lb spinach, rinsed and dried
• 8 oz mushrooms, sliced
• 1 1/4 lbs rustic bread, diced and toasted
• 1 cup oil-packed sun-dried tomatoes, chopped (reserve oil from jar)
• 8 oz goat cheese
• 3-4 cups vegetable broth
• 1/2-1 tbsp kosher salt

Preparation

Step 1

Preheat oven to 350F. In a saute pan, heat olive oil. Add garlic, spinach and mushrooms and saute over high heat until liquid is evaporated, 10 to 15 minutes.

In a large bowl, combine spinach mixture with bread, tomatoes and goat cheese. Add enough broth to moisten. Add salt to taste.

Place stuffing in a greased 3-qt baking dish and bake for 45 minutes. Drizzle with reserved sun-dried tomato oil just before serving.