Savory Sourdough Cranberry Stuffing

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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.

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Steps

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Heat a medium skillet over medium heat.

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Add olive oil , red onion , celery , and bell peppers and saut for 4 to 5 minutes , or until vegetables are tender.

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Add chicken broth , sage and salt and pepper to taste.

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Use a serrated knife to cut francisco sourdough bread into cubes.

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Place cubes of francisco sourdough bread in a large bowl and pour vegetable / broth mixture over the bread.

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Add eggs and stir to combine.

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Spoon mixture into a 1 quart shallow baking dish.

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Bake in a preheated 350f oven for 30 minutes , or until mixture is warmed through and top is toasted.

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Toasting.

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Buy loaf of francisco sourdough , french or sheepherders , trim crusts , cut into inch cubes , spread on baking sheet.

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Toast at 400 until they just begin to brown , about 10 minutes.

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Cool completely and store in covered container until ready to use.

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You can prepare a day or 2 before thanksgiving.

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Ingredients

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sourdough bread, olive oil, red onion, celery, red bell pepper, chicken broth, dried sage, salt and pepper, dried cranberries, eggs, bacon, sliced mushrooms, oysters, cooked italian sausage