Lamb Sausage Feta and Mint Stuffing

Ingredients

• 1 pound artisinal sourdough bread, cut into 3/4 inch cubes
• 1 pound lamb sausage (mild, not hot like a merguez)
• 1/2 stick of butter
• 2 cloves of garlic, finely minced
• 2 leeks, white and pale green parts only, thoroughly washed and cut into large dice
• 3 celery stalks, cut into medium dice
• 2 granny smith apples, peeld, cored, and cut into medium dice
• 1 cup dried cranberries
• 1 cup raw pistachio meats
• 1/3 cup finely sliced fresh mint
• 1 tablespoon finely minced fresh rosemary
• 1 tablespoon finely minced fresh thyme
• 1 tablespoon zatar (can be found in middle eastern markets, or through Penzeys)
• 2 eggs, beaten
• 1 1/2 cups low sodium chicken stock
• 1/2 cup finely minced fresh parsley
• 6 ounces feta cheese, crumbled
• olive oil
• kosher salt and black pepper to taste

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