Sourdough-Cranberry Stuffing

Name: Sourdough-Cranberry Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter; 177 milliliters chopped carrot; 177 milliliters chopped celery; 473 milliliters chicken stock; 177 milliliters fresh cranberries; 1 Tbsp chopped fresh chives; 1 Tbsp chopped fresh parsley; 1 Tbsp chopped fresh sage; 1 Tbsp chopped fresh thyme; 177 milliliters chopped onion; 8 servings Salt and freshly ground black pepper; 454 grams day-old sourdough bread, diced

Sourdough-Cranberry Stuffing might be a good recipe to expand your side dish recipe box. This recipe serves 8. One portion of this dish contains approximately 9g of protein, 13g of fat, and a total of 306 calories. It is a good option if you're following a vegetarian diet. It is perfect for Thanksgiving. A mixture of salt and pepper, carrot, chicken stock, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 375°F. 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.

Ingredients you will need

Butter

Carrot

Celery

Onion

Equipment you will use

Sauce Pan

Oven

Remove from the heat, add the chicken stock, sage, chives, thyme, and parsley, and stir well.

Ingredients you will need

Chicken Stock

Parsley

Chives

Thyme

Sage

Place the bread in a large bowl, pour the mixture from the saucepan over the bread, and toss until all the liquid is absorbed. Fold in the cranberries and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper