This classic side dish is a must have on any holiday dinner menu. This buttery, herby stuffing is studded with chunks of flavorful Athenos 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 1 large onion)
- 2 cups diced celery
- 2 tbsp minced fresh garlic
- Kosher salt
- Cracked black pepper
- 2 tbsp freshly chopped sage
- 3 tbsp fresh rosemary, minced
- 3 tbsp fresh parsley, finely chopped
- 2.5 cups vegetable stock
- 1 ½ cups Athenos Traditional Feta Cheese Crumbles
- 1 cup dried cranberries
Method
- Preheat the oven to 350°F.
- Cut your loaf of bread into 1-inch cubes. Toast lightly in the oven at 400°F for 8-10 minutes or leave them out the night before to allow the bread cubes to go slightly stale.
- 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. Cook the veggies for 8-10 minutes, until softened but still tender.
- Stir in the sage, rosemary, and parsley.
- Remove the skillet from heat and add the bread cubes, mixing them well with the veggie and herb mixture.
- Gradually add the vegetable stock while tossing the stuffing to evenly coat the bread cubes.
- Stir in the Athenos feta cheese crumbles and dried cranberries.
- Transfer the stuffing to a lightly greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and slightly crispy.
- Let cool slightly before serving.