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Butter Herb Stuffing with Feta
This classic side dish is a must have on any holiday dinner menu. This buttery, herby stuffing is studded with chunks of flavorful Athenos Traditional Crumbled Feta cheese and laced with aromatic herbs, and sweet dried cranberries.
INGREDIENTS
| 12 cups | sourdough or fresh bread cubes (lightly toasted or stale) |
| 1 cup/2 sticks | unsalted butter |
| 2.5 cups | diced onion (about one large onion) |
| 2 cups | diced celery |
| 2 tbsp | minced fresh garlic |
| kosher salt | |
| cracked black pepper | |
| 2 tbsp | freshly chopped sage |
| 3 tbsp | minced fresh rosemary |
| 3 tbsp | finely chopped fresh parsley |
| 2.5 cups | vegetable stock |
| 1 ½ cups | Athenos Crumbled Traditional Feta cheese |
| 1 cup | dried cranberries |
Method
- Preheat the oven to 350 F.
- Cut your loaf of bread into 1-inch bread cubes. Toast lightly in the oven at 400 F for 8-10 minutes or until lightly toasted or leave out the night before to allow the bread cubes to go stale a bit.
- Heat the butter in a large skillet over medium heat. Once melted add onion, celery, garlic a few pinches of kosher salt and a few turns of cracked black pepper. Mix together the veggies and cook for 8-10 minutes or until softened but still tender.
- Stir in the sage, rosemary, and parsley.
