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Photo: Randy Mayor; Styling: Lindsey Lower  

Greek-Style Stuffing

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.

Cooking Light NOVEMBER 2013

  • Yield: Serves 12


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 151
  • Fat: 4.1g
  • Saturated fat: 1.5g
  • Sodium: 339mg

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Greek-Style Stuffing Recipe