1 loaf potato bread (32ounces), cut in small cubes
2 cups crumbled Greek feta cheese
1 bunch (about 4ounces) fresh Italian parsley, washed, dried and roughly chopped
32 ounces (4 cups) organic checken broth
Nonstick spray or parchment paper
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 borh 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 tow 9 x 13-inch pans and pour in the stuffing. Bake for 40 to 45 minutes. Garnish with your favorite herb.
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