POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE image

Yield 12

Number Of Ingredients 15

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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 cup chopped garlic
2 tablespoons ground sage
2 tablespoons ground thyme
1 pound baby spinach, washed and dried
1 loaf potato bread (32 ounces), cut in small cubes
2 cups crumbled Greek teta 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

Steps:

Preheat the oven to 375 F. 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 two 9 x 13-inch pans and pour in the stuffing. Bake for 40 to 45 minutes. Garnish with your favorite herb. Makes 12 servings.