Name: Sage and Savory Stuffing
Yield: 8 servings
Ingredients: 8 cups cubed, day-old French bread; 2 Tbsp. olive oil; 1 cups unsalted butter; 1 large yellow onion, diced; 4 stalks celery, diced; 4 large carrots, peeled and diced; 1.5 cups dried cranberries; 4 cups chicken broth

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Sage and Savory Stuffing

Recipe by Mary Johnston

All-Purpose Cooking

This essential holiday dish draws on a blend of traditional sage and a peppery herb called summer savory for classic, comforting flavor as well as celery, carrots, and cranberries for tempting texture and striking color.

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Serves 8 servings

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Ingredients

8 cups cubed, day-old French bread 2 Tbsp. olive oil 4 Tbsp. Poultry Seasoning 1 cups unsalted butter 1 large yellow onion, diced 4 stalks celery, diced 4 large carrots, peeled and diced 1.5 cups dried cranberries

Salt & Pepper Tableside Seasoning, to season

4 cups chicken broth

Poultry Seasoning (Salt-Free)

Directions

Preheat oven to 350 degrees. In a large bowl, toss bread with Poultry Seasoning and olive oil. Spread bread in an even layer on a large baking sheet. Bake for 10 to 15 min. until lightly toasted. Remove from oven and set aside. Meanwhile, in a large, oven-safe skillet or Dutch oven, melt butter over medium heat. Add carrots, celery, and onion and cook for about 15 min. or until carrots are fork-tender. Add cranberries and season to taste with salt & pepper. Add toasted bread to skillet or Dutch oven and toss to combine. Add chicken broth 1 cup at a time to reach desired consistency; the drier your bread, the more broth you'll want to add. Gently fold everything together. Bake for 45 min. to 1 hour until set and top is golden brown.