Potato Bread Stuffing With Baby Spinach And Feta Cheese

• 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

1. Preheat the oven to 375 F.
2. In a large stockpot, heat olive oil, then add
3. onions, celery, carrots and garlic. Cook for
4. 10 minutes or until mixture is semisoft. Stir
5. in sage and thyme. Add baby spinach and
6. cook until wilted, about 5 minutes. Pour the
7. mixture into a large bowl and add potato
8. bread, feta cheese and parsley.
9. Combine chicken broth and eggs, and
10. whip. Pour liquid into vegetable mixture,
11. and mix until all the ingredients are blended.
12. Use nonstick spray or parchment paper to
13. line two 9 x 13-inch pans and pour in the
14. stuffing. Bake for 40 to 45 minutes. Garnish
15. with your favorite herb. Makes 12 servings.

olive oil, sweet onions, celery, carrots, garlic, ground sage, ground thyme, baby spinach, bread, teta cheese, fresh italian parsley, chicken broth, eggs, nonstick spray

Taken from www.epicurious.com/recipes/member/views/potato-bread-stuffing-with-baby-spinach-and-feta-cheese-50104639 (may not work)