Ingredients
- 1 pound of sourdough bread cut or torn in ½ cubes (about 10 cups)
- 3 tablespoons of unsalted butter
- 1 cup of chopped celery
- 2 cups of chopped onion
- 15 ounces of Italian sausage with the casings removed
- 3 tablespoons of finely chopped fresh thyme
- 3 tablespoons of finely chopped fresh sage
- 1/2 cup of dried cranberries
- 1/2 teaspoon of black pepper
- 2 cups of low sodium chicken broth
- 1 cup of water
- 1 large egg, lightly beaten
Directions
Step 1
Preheat oven to 350°. Arrange ½ inch pieces of bread on cookie sheets and bake for 20 minutes or until golden brown. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.
Step 2
Melt butter in a large skillet over medium heat. Cook onions and celery until tender, stirring occasionally. Transfer vegetables to a large bowl.
Step 3
Add sausage to the same pan and increase heat to medium high. Sauté until browned, stirring to crumble. Remove cooked sausage using a slotted spoon and add to vegetable mixture.
Step 4
Stir in sourdough bread cubes, sage, thyme, dried cranberries, and pepper, mix well. Transfer mixture to a greased 13×19 inch glass or ceramic baking dish.
Step 5
Combine chicken broth, water, and egg in a bowl. Stir well and then pour all over the bread mixture. Mix bread around and leave on counter for 10 minutes so the bread can fully absorb the liquid.
Step 6
Cover with foil and bake at 350° for 25 minutes. Remove foil and cook 20 minutes or until the top is browned.
Variations
Use homemade sourdough bread with lots of Rosemary, Sage, and Thyme. Instead of drying the bread in the oven, cut into 1/2 pieces and leave spread on a baking sheet on the kitchen counter uncovered a day or two ahead of time.
Use hot italian turkey sausage for a stuffing with a little kick.
