I love the look of our Spinach and Feta cob sourdough loaf – the big, roundish heft of it, the beautiful green flakes of chopped spinach and the whiter-than-white chunks of feta cheese peeking through the crusty cross-marked top.
It’s a dinner party favourite in our house, served on a big bread board in the middle of the table with quality butter for slathering on.
I had the stale end of a loaf left over recently after one such dinner party, and because I’m always loathe to throw out food that’s even remotely edible, I decided to turn these last few slices into stuffing for a big, organic free range chicken I had in the fridge.
It smelled sensational cooking, and tasted even better, so I thought I’d share it with you all.
SPINACH & FETA SOURDOUGH STUFFING
- 3 slices of Shepherd’s Spinach & Feta Sourdough, roughly torn
- Zest of 1/2 a lemon
- 2 rough tbspns chopped cold butter
- Tbspn wholegrain mustard
- Small handful crumbled feta cheese
- Small handful of parsley, chopped
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- Salt and Pepper
Throw all ingredients into a blender and blitz until it comes together in a slightly sticky, loose blob. If it’s too sticky (like a dough) add more bread. If it’s too dry (like breadcrumbs) add more butter and blitz again.
When you achieve the right consistency, pat dry your chicken inside and out, rub with olive oil and fill with the stuffing, packing it as tightly as you can. Any excess stuffing can be rolled into balls, sprayed with olive oil and roasted alongside the chicken.