SOURDOUGH-CRANBERRY STUFFING
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Ingredients 3/4 cup chopped onion 3/4 cup chopped celery 3/4 cup chopped carrot 1/2 cup margarine 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

Instructions

Preheat the oven to 375. Cook the onion, celery, and carrot; in the margarine 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 parley, 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. 

Serving Size

Makes 8 servings.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .