SAVORY SOURDOUGH-CRANBERRY STUFFING

Savory Sourdough-Cranberry Stuffing image

Provided by kdobson7

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 14

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

Steps:

Heat a medium skillet over medium heat.
Add olive oil, red onion, celery, and bell peppers and sauté for 4 to 5 minutes, or until vegetables are tender.
Add chicken broth, sage and salt and pepper to taste.
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.
Add eggs and stir to combine.
Spoon mixture into a 1 ½ quart shallow baking dish.
Bake in a preheated 350°F oven for 30 minutes, or until mixture is warmed through and top is toasted.
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.