Ryan's Recipes---Cranberry Herb Stuffing.

Here is an idea for a delicious addition to your Thanksgiving feast!

Ingredients:

 
10 cups cubed bread (French, sourdough, or cornbread)
 
1 cup dried cranberries
1/2 cup unsalted butter
1 medium onion, diced
 
2 celery stalks, diced
                        	
 
3 cloves garlic, minced
              
  
1 teaspoon salt
 
1/2 teaspoon black pepper
 
1 teaspoon dried sage
1 teaspoon dried thyme
 
1 teaspoon dried rosemary
 
2 1/2 cups chicken or vegetable broth
1/2 cup chopped pecans or walnuts (optional)
 
1 egg, beaten (for extra binding, optional)
 

Instructions:

Prepare the Bread – Preheat oven to 300°F (150°C). Spread the cubed bread on a baking sheet and toast for about 15-20 minutes until dry. Let cool.
 
Sauté Vegetables – In a large skillet, melt butter over medium heat. Add onions and celery, cooking until softened (about 5 minutes). Stir in garlic, sage, thyme, rosemary, salt, and pepper. Cook for 1 more minute.
Combine Ingredients – In a large mixing bowl, combine toasted bread, sautéed vegetables, dried cranberries, and nuts (if using).
 
Moisten the Stuffing – Pour the broth over the mixture, stirring gently until well combined. If using an egg, mix it in now.
Bake – Transfer stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 25 minutes. Uncover and bake for another 15-20 minutes until golden brown on top.