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Cranberry & Herb Country Style Stuffing
Ingredients
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- ¼ cup O&CO. Everyday Olive Oil
- 2-3 cups chicken stock
- ¼ stick melted butter
- 1 tbsp. O&CO. Herbes de Provence
- 1 tbsp. finely chopped fresh sage
- 1 tbsp. finely chopped parsley
- ¾ cup fresh cranberries
- 1 1b. loaf stale country or peasant bread, diced
- Salt & pepper to taste
Directions
- Preheat the oven to 375°F.
- Cook the onion, celery, carrot with the olive oil in a large saucepan over medium-low heat for 10 to 15 minutes, or until the onions are translucent. Add more olive oil if necessary to keep veggies from sticking.
- Remove from the heat, deglaze the pan with 2 ½ cups chicken stock Add the sage, Herbes de Provence and parsley and melted butter, stir well.
- 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. Check for desired moistness and add more chicken stock if desired.
- Transfer the mixture to a baking dish and bake for 50 to 60 minutes, or until golden brown.
*Makes about 10 servings, but can easily be doubled.