Sourdough-Cranberry Stuffing Recipe

Name: Sourdough-Cranberry Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped onion; 3/4 cup chopped celery; 3/4 cup chopped carrot; 1/2 cup butter; 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

Servings: persons

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1/2 cup butter
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

1
Preheat the oven to 375F.
2
Cook the onion, celery, carrot, and butter 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 parsley, 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.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup chopped onion, 3/4 cup chopped celery, 3/4 cup chopped carrot, 1/2 cup butter, and more.

Yes, Sourdough-Cranberry Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sourdough-Cranberry Stuffing

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