POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

Potato Bread Stuffing with Baby Spinach and Feta Cheese image

Provided by Kimi Gaines @kimijo

Number Of Ingredients 13

1 cup(s) olive oil, extra virgin
2 cup(s) sweet onion in small dice
2 cup(s) celery in small dice
2 cup(s) grated carrots
1/4 cup(s) chopped garlic
2 tablespoon(s) ground sage
2 tablespoon(s) ground thyme
1 pound(s) baby spinach, washed and dried
1 - loaf potato bread (32oz), cut in small cubes
2 cup(s) crumbled greek feta cheese
1 bunch(es) (about 4oz) fresh italian parsley, washed, dried and roughly chopped
32 ounce(s) chicken broth
2 - eggs

Steps:

Pre-heat the oven to 375F.
In a large stock pot, heat olive oil, then add onions, celery, carrots and garlic. Cook for 10 minutes or until mixture is semi-soft. Stir in sage and thyme. Add baby spinach and cook until wilted, about 5 minutes.
Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture and mix until all ingredients are blended.
Use non-stick spray on two 9x13-inch pans and pour in the stuffing. Bake for 40-45 minutes.