Cooking Light NOVEMBER 2013
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.
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