8 servings

20 slices white bread, toasted and cut into 1-inch cubes
1/2 cup (1 stick) butter
2 tablespoons vegetable oil
1 onion, chopped
8 ounces mushrooms, sliced
3 cups chopped Salad Savoy®
1 teaspoon rubbed sage
1/2 teaspoon dried thyme leaf
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/4 cups chicken broth

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray. Place bread cubes in a large bowl; set aside.

In a large skillet over medium-high heat, melt butter with oil. Add onion and mushrooms;cook 5 to 7 minutes, or until soft. Stir in kale and continue cooking 3 to 4 minutes, or until kale begins to wilt.

Add vegetable mixture to bread cubes. Add remaining ingredients; gently stir until well combined. Spoon into casserole dish.

Cover and bake 20 minutes. Uncover and bake an additional 15 to 20 minutes, or until heated through.

12 servings

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon salt
2 1/2 cups shredded Salad Savoy®
1 cup crumbled feta cheese
1/2 cup olive oil
2 eggs
3/4 cup plain Greek yogurt
3/4 cup milk
1/4 cup chopped walnuts

Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.

In a large bowl, combine flour, baking powder, garlic, and salt. Add in Salad Savoy and feta cheese; stir.

In a medium bowl, whisk oil, eggs, yogurt, and milk. Pour into dry ingredients and mix until well combined. Pour batter into loaf pan and sprinkle with walnuts.

Bake 45 to 50 minutes, or until a toothpick inserted in center comes out dry. Let sit 10 minutes, then remove to a wire rack to cool completely.