Savory Sourdough-Cranberry Stuffing

Chef #1442037's Note:

Perfect for the Holidays! Be creative with your stuffing, prepare as directed for an updated classic, or try the suggested add-in ingredients to suit your taste.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 8.0

• 6 slices francisco sourdough bread
• 1 tablespoon olive oil
• ½ cup chopped red onion
• ½ cup chopped celery
• ½ cup chopped red bell pepper
• 2 cups chicken broth
• 1 ½ teaspoons dried sage
• salt and pepper
• ½ cup dried cranberries (optional)
• 2 eggs

Add-In Ingredients

• ½ cup cubed and cooked applewood bacon
• 8 ounces sliced mushrooms (saute with vegetables)
• 8 ounces cooked oysters
• 8 ounces cooked italian sausage

Directions:

1. Heat a medium skillet over medium heat.
2. Add olive oil, red onion, celery, and bell peppers and sauté for 4 to 5 minutes, or until vegetables are tender.
3. Add chicken broth, sage and salt and pepper to taste.
4. Use a serrated knife to cut FRANCISCO Sourdough Bread into cubes. Place cubes of FRANCISCO Sourdough Bread in a large bowl and pour vegetable/broth mixture over the bread.
5. Add eggs and stir to combine.
6. Spoon mixture into a 1 ½ quart shallow baking dish.
7. Bake in a preheated 350°F oven for 30 minutes, or until mixture is warmed through and top is toasted.
8. Toasting Tip: Make your favorite stuffing recipe better, with fresh toasted cubes. Buy loaf of FRANCISCO Sourdough, French or Sheepherders, trim crusts, cut into ½ inch cubes, spread on baking sheet. Toast at 400° until they just begin to brown, about 10 minutes. Cool completely and store in covered container until ready to use. You can prepare a day or 2 before Thanksgiving.

Reviews

[Chef #1465774]

This was absolutely fantastic! I used Italian sausage and dried cranberries. The cranberries plumped up nice and big. I had always done my dressing with regular sausage, but the Italian gave it a tasty kick. Dressing was nice and moist and very easy to make. Thanks!