Savory Sourdough-Cranberry Stuffing

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

Add-In Ingredients

• 1/2 cup cubed and cooked applewood bacon
• 8 ounces sliced mushrooms (saute with vegetables)
• 8 ounces cooked oysters
• 8 ounces cooked italian sausage

Directions

1. 1

   Heat a medium skillet over medium heat.

2. 2

   Add olive oil, red onion, celery, and bell peppers and sauté for 4 to 5 minutes, or until vegetables are tender.

3. 3

   Add chicken broth, sage and salt and pepper to taste.

4. 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. 5

   Add eggs and stir to combine.

6. 6

   Spoon mixture into a 1 ½ quart shallow baking dish.

7. 7

   Bake in a preheated 350°F oven for 30 minutes, or until mixture is warmed through and top is toasted.

8. 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.