Potato Bread Stuffing with Baby Spinach and Feta Cheese

Potato Bread Stuffing With Baby Spinach And Feta Cheese Recipe

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Kimi Gaines


Just found this recipe last week...looking forward to making it for Thanksgiving


★★★★★ 2 votes

15 Min
45 Min


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

How to Make Potato Bread Stuffing with Baby Spinach and Feta Cheese


  1. Pre-heat the oven to 375F.
  2. 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.
  3. Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture and mix until all ingredients are blended.
  4. Use non-stick spray on two 9x13-inch pans and pour in the stuffing. Bake for 40-45 minutes.

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