Cranberry Sourdough Dressing
One word: yum.
As with any good stuffing or dressing, the key here is dried bread. You don't want it to still have moisture or you'll have soggy stuffing, and trust me, you don't wanna deal with that mess!
Get perfectly dried bread by cutting it into bite sized cubes, and toasting in a 250F oven for about 45 minutes until its completely dry!
You'll Need:
Sourdough Loaf, dried and cut into bite sized cubes
3/4 cup fennel, very finely diced
1 1/2 cup sweet onion, very finely diced
1/3 cup pecans, rough chopped
1/4 cup walnuts, rough chopped
2/3 cup dried cranberries
1/3 cup fresh cranberries
1 teaspoon fresh thyme
2 teaspoons fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup unsalted butter
3/4 cup chicken stock
Melt:
Butter in a skillet
Toss in onion and fennel
Saute about 4 minutes until onions are tender
Mix:
All ingredients together in a large bowl
Transfer:
To casserole dish
Pop:
Into a 350F oven about 35 minutes until golden brown
Stir half way through
