Why You’ll Love This Savory Sourdough-Cranberry Stuffing Recipe
When you take a bite of this Savory Sourdough-Cranberry Stuffing, you’ll understand why it’s a holiday favorite. The combination of tangy cranberries and hearty sourdough creates a delightful contrast that keeps you coming back for more.
Each forkful bursts with flavor, thanks to the sautéed vegetables and aromatic herbs. It’s not just a side dish; it’s a comforting experience that warms the soul.
Plus, it’s versatile enough to pair with any holiday entrée. I love how it brings everyone together around the table, igniting laughter and memories.
Trust me, this stuffing will become a cherished tradition in your home!
Ingredients of Savory Sourdough-Cranberry Stuffing
When it comes to making the perfect stuffing, the ingredients can truly make or break the dish. This Savory Sourdough-Cranberry Stuffing is packed with flavors that will dance on your taste buds and warm your heart.
Imagine the tangy burst of cranberries mingling with the rich, hearty sourdough, all while the savory sautéed vegetables and herbs weave together a tapestry of deliciousness. As you gather your ingredients, it feels a bit like assembling an ensemble cast for a holiday movie—each one plays a special role in creating a memorable experience around the table.
Here’s what you’ll need to whip up this delightful stuffing:
- 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 to taste
- 1/2 cup dried cranberries
- 2 eggs
- 1/2 cup cubed and cooked applewood bacon
- 8 ounces sliced mushrooms (sautéed with the vegetables)
- 8 ounces cooked oysters
- 8 ounces cooked Italian sausage
Now, while the ingredients listed here are essential for the stuffing, don’t hesitate to put your own twist on it. Perhaps you want to try using different types of bread, or maybe you have some leftover turkey sausage from last Thanksgiving.
The beauty of stuffing is its versatility. You could even add some chopped nuts for a crunchy texture or switch up the herbs to suit your palate. Cooking is all about having fun and experimenting in the kitchen—just like the time I accidentally used cayenne instead of paprika and ended up with a stuffing that had everyone reaching for water.
How to Make Savory Sourdough-Cranberry Stuffing
Making Savory Sourdough-Cranberry Stuffing is as easy as pie, or should I say, as easy as stuffing a turkey? Let’s dive right in.
First, you’ll want to grab 1 tablespoon of olive oil and heat it in a medium skillet over medium heat. Once that oil is shimmering, toss in 1/2 cup chopped red onion, 1/2 cup chopped celery, and 1/2 cup chopped red bell pepper. Sauté those colorful veggies for about 4 to 5 minutes, or until they’re tender. You know you’re on the right track when your kitchen starts to smell like a cozy little café.
Next comes the fun part—adding flavor! Pour in 2 cups of chicken broth, sprinkle in 1 1/2 teaspoons of dried sage, and don’t forget to add salt and pepper to taste. Give it a good stir and let those flavors mingle for a minute.
Now, take 6 slices of FRANCISCO sourdough bread and cut them into cubes with a serrated knife. It’s a bit like making giant croutons, and who doesn’t love croutons? Place those cubes in a large bowl and pour that delicious vegetable-broth mixture over them.
Now, here’s where you can really get your hands dirty. Add 2 beaten eggs, 1/2 cup of dried cranberries, 1/2 cup of cubed and cooked applewood bacon, 8 ounces of sautéed mushrooms, 8 ounces of cooked oysters, and 8 ounces of cooked Italian sausage to the bowl. Stir it all together until the bread is well-coated and everything is combined.
Spoon the mixture into a 1 ½ quart shallow baking dish and pop it in a preheated 350°F oven for about 30 minutes. While it bakes, you can take a moment to imagine the deliciousness that’s about to come out of that oven.
Trust me, your patience will be rewarded with a warm, toasty, and utterly scrumptious stuffing that’s perfect for any holiday gathering or family meal. Happy cooking!
Savory Sourdough-Cranberry Stuffing Substitutions & Variations
While preparing Savory Sourdough-Cranberry Stuffing is a delightful experience, exploring substitutions and variations can elevate your dish even further.
If you want a different flavor, try using cornbread instead of sourdough. For a vegetarian option, swap the chicken broth with vegetable broth and omit the bacon or sausage.
Adding nuts like walnuts or pecans provides a nice crunch. You can also incorporate seasonal veggies, such as butternut squash or leeks.
Dried cherries or apricots can replace cranberries for a unique twist. Experimenting with herbs like thyme or rosemary can enhance the aroma and taste, making it truly your own.
Additional Tips & Notes
To guarantee your Savory Sourdough-Cranberry Stuffing shines, consider a few helpful tips.
First, don’t skip toasting the bread; it enhances the texture and flavor.
If you have time, prepare the stuffing a day ahead and let the flavors meld in the fridge overnight.
When baking, cover the dish with foil for the first 20 minutes to prevent over-browning.
Finally, feel free to adjust the seasoning to your taste; a pinch of nutmeg can add warmth.