Best 4 Potato Bread Stuffing With Baby Spinach And Feta Cheese Recipes

Potato Bread Stuffing with Baby Spinach and Feta Cheese is a delightful and versatile dish that can elevate your holiday meals or become a flavorful side dish for any occasion. This stuffing is made with a combination of soft, fluffy potato bread and a delightful blend of fresh baby spinach, tangy feta cheese, aromatic herbs, and savory spices. The result is a moist, flavorful stuffing that complements a variety of dishes, from roasted turkey to herb-crusted salmon. Additionally, the article includes several variations on this classic recipe, offering options such as a vegetarian stuffing with roasted butternut squash, a gluten-free version using almond flour, and a zesty cornbread stuffing with poblano peppers. These variations cater to different dietary preferences and allow you to customize the stuffing to your liking. Whether you're a seasoned cook or a novice in the kitchen, this article provides detailed instructions and helpful tips to ensure your stuffing turns out perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

LOADED POTATO STUFFED BREAD

Loaded Potato Stuffed Bread image

Make a hearty dish for family and friends with this Loaded Potato Stuffed Bread. Fill pizza dough with bacon, potatoes and cheese in this tasty recipe.

Provided by My Food and Family

Categories Breakfast & Brunch

Time 43m

Yield 10 servings

Number Of Ingredients 6

Ingredients

2-1/2 cups ORE-IDA Potatoes O'Brien
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
2 green onions, sliced
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (11 oz.) refrigerated thin pizza crust
4 oz. (1/2 of 8-oz. pkg.) CRACKER BARREL Vermont Sharp-White Cheddar Cheese, shredded

Steps:

Heat oven to 400ºF.
Cook potatoes, bacon and onions in large nonstick skillet on medium-high heat 15 to 18 min. or until potatoes are tender and bacon is crisp, stirring occasionally. Remove from heat; stir in cream cheese.
Unroll pizza dough onto cutting board; press into 15x11-inch rectangle. Top with potato mixture, leaving 1/4-inch-wide border around all sides. Sprinkle with cheddar. Starting at one long end, roll up dough; press ends and seams together to seal.
Wrap dough, seam side down, into coil on center of rimmed baking sheet sprayed with cooking spray, tucking end under coil to secure.
Bake 15 to 18 min. or until top and bottom of bread are golden brown. Cut into wedges to serve.

Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 450 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 3 g, Protein 8 g

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE image

Categories Potato Stuffing/Dressing

Yield 12

Number Of Ingredients 15

Ingredients

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

Steps:

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 broth 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 two 9 x 13-inch pans and pour in the stuffing. Bake for 40 to 45 minutes. Garnish with your favorite herb. Makes 12 servings.

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

Potato Bread Stuffing with Baby Spinach and Feta Cheese image

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

Provided by Kimi Gaines @kimijo

Categories Vegetables

Number Of Ingredients 13

Ingredients

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

Steps:

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

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

Herbed Greek Roasted Potatoes with Feta Cheese image

These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.

Provided by Cat Lady Cyndi

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 1h40m

Yield 10

Number Of Ingredients 10

Ingredients

5 pounds potatoes, cut into wedges
6 cloves garlic, minced
¾ cup olive oil
1 cup water
¼ cup fresh lemon juice
sea salt to taste
ground black pepper to taste
1 ½ tablespoons dried oregano
1 teaspoon chopped fresh mint
1 (8 ounce) package crumbled feta cheese

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 41 g, Cholesterol 20.2 mg, Fat 21.3 g, Fiber 4.4 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 305 mg, Sugar 3.3 g

Tips:

Use day-old bread for the best texture and flavor.
If you don't have any baby spinach, you can use regular spinach, just be sure to chop it finely.
You can also add other vegetables to the stuffing, such as chopped carrots, celery, or mushrooms.
If you don't have any feta cheese, you can use another type of cheese, such as cheddar or mozzarella.
Be sure to season the stuffing well with salt and pepper.
To make sure the stuffing is cooked through, bake it for at least 30 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Potato bread stuffing with baby spinach and feta cheese is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and texture, and it is sure to be a hit with your family and friends. So next time you are looking for a side dish that will impress, give this recipe a try. You won't be disappointed.