Best Sourdough Cranberry Stuffing Recipe Epicuriouscom 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.

Provided by Victoria Granof

Yield 8-10 servings

Number Of Ingredients 12

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

Steps:

Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Cranberry Fennel Stuffing image

Provided by Sheila Lukins

Number Of Ingredients 14

10 cups cubed (1 inch) day-old French sourdough bread
6 tablespoons olive oil
1 tablespoon dried thyme
Salt and pepper, to taste
2 pounds sweet Italian sausage, casings removed
3 tablespoons unsalted butter
2 cups peeled and chopped (1/4 inch) onions
2 fennel bulbs, cored, trimmed and cut into 1/4-inch dice
2 cups dried cranberries
2 cups coarsely chopped walnuts
Finely grated zest of 2 oranges
2 teaspoons dried sage leaves
1/4 cup chopped flat-leaf parsley
1 cup defatted chicken broth

Steps:

1. Toss the bread cubes in a large bowl with 2 tablespoons of the olive oil, thyme, salt and pepper. Lay out on 2 baking sheets. Bake at 350°F for 15 minutes or until lightly toasted. Let cool, then return bread cubes to the bowl.
2. Cook the sausage in 2 tablespoons olive oil in a skillet over medium-high heat for 20 minutes, breaking up the meat with a spatula. (Pour off and discard excess fat.) With a slotted spoon, remove sausage meat to bread cubes.
3. Place the remaining olive oil and the butter in a heavy saucepan. Cook onions and fennel over medium-low heat for 10 minutes. Add the cranberries; cook 5 minutes more. Fold into the bread cubes with the walnuts, orange zest, sage and parsley. Drizzle in the broth, 1/2 cup at a time, to moisten the stuffing. Adjust seasonings. Let cool completely before stuffing the turkey. Cook stuffing inside the turkey or heat, covered, in an ovenproof dish at 350°F for 20 to 25 minutes before serving.