Savory Sourdough-cranberry Stuffing

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 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

Recipe

• 1 heat a medium skillet over medium heat.
• 2 add olive oil, red onion, celery, and bell peppers and sauté for 4 to 5 minutes, or until vegetables are tender.
• 3 add chicken broth, sage and salt and pepper to taste.
• 4 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.
• 5 add eggs and stir to combine.
• 6 spoon mixture into a 1 ½ quart shallow baking dish.
• 7 bake in a preheated 350°f oven for 30 minutes, or until mixture is warmed through and top is toasted.
• 8 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.