Sage & Savory Stuffing Recipe
YIELD
8 cups
INGREDIENTS
- 8 cups cubed, day-old French bread
- 2 Tbsp. olive oil
- 4 Tbsp. Poultry Seasoning
- 1 cup unsalted butter
- 1 large yellow onion, diced
- 4 stalks celery, diced
- 4 large carrots, peeled and diced
- 1 1/2 cups dried cranberries
- Salt & pepper, to season
- 4 cups chicken broth
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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.
SERVING SUGGESTIONS
This recipe makes more than enough to stuff a 10 to 12 pound turkey, you’ll have extra to cook in a side baking dish.
Mary Johnston
NUTRITION
