An herby holiday classic bursting with sweet little cranberry jewels.
An herby holiday classic bursting with sweet little cranberry jewels.
Servings 0
Ingredients
- 1 loaf of good quality white bread, torn into 1″ pieces
- Olive oil
- 1 package, 12 oz. sausage, casings removed
- 1 medium yellow onion, peeled and diced
- 3 stalks of celery, diced
- 3 cloves of garlic, minced
- 1 – 2 Tbs each of fresh parsley, rosemary, thyme and sage, coarsely chopped, plus more for garnish
- 3/4 cup dried cranberries
- 1.5 – 2 cups chicken or turkey stock
- Salt and pepper
- 1 egg, beaten
- 1 stick unsalted butter
Instructions
- Preheat oven to 250 degrees F.
- Place the bread pieces into an even layer on baking sheet. Bake until completely dried out, stirring occasionally, about 45 – 50 minutes.
- When the bread as dried, remove from the oven and increase the oven temperature to 350 degrees F.
- While the bread is drying in the oven, heat a few tablespoons of olive oil in a pan over medium high.
- Add the sausage, crumbling while it cooks, until golden brown.
- Remove the sausage from the pan, leaving any drippings, and place into a large mixing bowl.
- Add the onions and celery into the pan, sautéing in the drippings. Add more olive oil as needed. Sauté vegetables until the onions are translucent.
- Add the garlic and herbs. Sauté another 2 – 3 minutes until the garlic is fragrant.
- Remove the vegetables and herbs from the pan and put into the same bowl as the sausage.
- Add the dried bread and cranberries to the same mixing bowl. Stir to combine.
- Pour in 1.5 – 2 cups of stock until the mixture is desired consistency.
- Adjust seasoning with salt and pepper. Stir in beaten egg.
- Pour mixture into a greased 9″ x 13″ baking dish.
- Slice butter in 8 tablespoons and place evenly on top of the bread mixture.
- Cover baking dish with a sheet of aluminum foil and bake for about 35 minutes. Remove foil and continue baking uncovered for another 10 – 15 minutes.
- Garnish with additional herbs if desired.
