Savory Sourdough-Cranberry Stuffing |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
6 slices francisco sourdough bread |
1 tablespoon olive oil |
1/2 cup chopped red onion |
1/2 cup chopped celery |
1/2 cup chopped red bell pepper |
2 cups chicken broth |
1 1/2 teaspoons dried sage |
salt and pepper |
1/2 cup dried cranberries (optional) |
2 eggs |
1/2 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 1/2 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 1/2 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.
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