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Sourdough-Cranberry Stuffing
Sourdough-Cranberry Stuffing Eileen Goltz | Meat
1 hour, 35 minutes 30 minutes
1 hour, 5 minutes
8 servings

  • ¾ cup chopped onion
  • ¾ cup chopped celery
  • ¾ cup chopped carrot
  • ½ 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 lb.) loaf day-old sourdough bread, diced
  • ¾ cup fresh cranberries
  • Salt and freshly ground black pepper

  1. Preheat the oven to 375°F.
  2. 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.
  3. Remove from the heat, add the chicken stock, sage, chives, thyme, and parley, and stir well.
  4. Place the bread in a large bowl, pour the mixture from the saucepan over the bread, and toss until all the liquid is absorbed.
  5. Fold in the cranberries and season to taste with salt and pepper.
  6. Transfer the mixture to a baking dish and bake for 50 to 60 minutes, or until golden brown.