Cranberry-Mushroom Stuffing
This. Stuff. Is. Heaven.
Ingredients
- 1 1/2 loaves sourdough bread cut into cubes
- 1 cup dried cranberries
- 3/4 cup butter
- 12 oz mushrooms sliced
- 1 large onion diced
- 6 cloves garlic minced
- 1 tbsp poultry seasoning
- 1 tsp sea salt
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream
Instructions
- To prep the bread, I usually leave the bread cubes out, uncovered, on a baking sheet on the counter overnight, or at least for several hours, just to let them get crusty.
- Preheat oven to 350 degrees + grease a 9x13 casserole dish with butter or ghee.
- First, soak the dried cranberries in enough warm water to cover, letting them sit 10-15 minutes, while you prep everything else.
- In a large skillet over medium heat, melt the butter + cook until browned, a few minutes. Add in the mushrooms, onions and garlic, sauteing a few minutes, until cooked through. Season with poultry seasoning and salt.
- Mix bread cubes with mushroom mixture, stir in drained cranberries + broth + cream, then spread into baking dish evenly. (If you're using this stuffing for the turkey roulade, remove about 2 cups at this point + set aside for the turkey.)
- Bake for 20 minutes covered, then uncover + bake another 25 minutes or so uncovered, until golden.