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| Sourdough Cranberry Stuffing |
| DOWNLOAD RECIPE |
| If you are not a fan of tart, fresh cranberries feel free to substitute sweetened dried cranberries from our Bulk section. Recipe adapted from Charlie Trotter Cooks at Home (2000). |
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 1/2 cup butter
- 2 cups chicken or vegetable stock
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 one pound loaf day-old sourdough bread, diced
- 3/4 cup fresh cranberries
- Salt and freshly ground black pepper
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Preheat the oven to 375°F. Cook the onion, celery, carrot, and butter in
a large saucepan over medium-low heat for 10 to 15 minutes, or until
the onions are translucent. Remove from the heat, add the stock, sage,
chives, thyme, and parsley, and stir well. Place the bread in a large bowl,
pour the mixture from the saucepan over the bread, and toss until all
the liquid is absorbed. Fold in the cranberries and season to taste with
salt and pepper.
Transfer the mixture to a baking dish and bake for 50 to 60 minutes, or
until golden brown.
Makes 8 servings |
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