Best Sourdough Cranberry Stuffing Recipes

Savory Sourdough-Cranberry Stuffing image

Provided by kdobson7

Categories Christmas

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.

Sourdough-Cranberry Stuffing image

Provided by Charlie Trotter

Yield Makes 8 servings

Number Of Ingredients 12

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1/2 cup butter
2 cups chicken stock
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 (1-pound) loaf day-old sourdough bread, diced
3/4 cup fresh cranberries
Salt and freshly ground black pepper

Steps:

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 chicken 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.

Sourdough-Cranberry Stuffing Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 12

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1/2 cup butter
2 cups chicken stock
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 (1-pound) loaf day-old sourdough bread, diced
3/4 cup fresh cranberries
Salt and freshly ground black pepper

Steps:

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 chicken 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.
Adapted from Charlie Trotter Cooks at Home by Charlie Trotter. © 2000 Ten Speed Press