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Greek-Style Stuffing

Photo: Randy Mayor; Styling: Lindsey Lower


Yield Serves 12
After you've tried this delectable Greek-Style Stuffing, you'll wonder why you waited so long to bring the flavors of the Mediterranean to your Thanksgiving table.


  • 1 1/2 cups unsalted chicken stock
  • 2 eggs
  • 12 ounces toasted sourdough bread cubes
  • 2 ounces coarsely chopped pitted kalamata olives
  • 2 ounces chopped drained sun-dried tomatoes
  • 3 tablespoons chopped fresh oregano
  • 1/2 teaspoon crushed red pepper
  • Cooking spray
  • 2 ounces crumbled goat cheese

Nutrition Information

  • calories 151
  • fat 4.1 g
  • satfat 1.5 g
  • sodium 339 mg

How to Make It

  1. Combine chicken stock and eggs. Add toasted sourdough bread cubes. Add olives, sun-dried tomatoes, oregano, and crushed red pepper to bread mixture; toss well.

  2. Spoon into an 11 x 7-inch ­baking dish coated with cooking spray; sprinkle with crumbled goat cheese.

  3. Bake stuffing at 350° for 45 minutes.