Ingredients
(serves 6-8)
- 1 large loaf Sourdough bread
- 1 lb. bacon
- 2 yellow onions (chopped)
- 4 celery stalks (chopped)
- 2 eggs
- 2 cups turkey or chicken stock (low sodium)
- 1 1/2 stick salted butter (12 Tb)
- Fresh sage (6-8 large sprigs chopped)
- 3/4 to 1 cup of dried cranberries
- 1/2 cup apple cider vinegar
Instructions
- Preheat over to 350 degrees
- Cut loaf of sourdough into large cubes. It’s best to dehydrate your bread by either leaving it out overnight before (to accelerate drying it out, you can slice into cubes and then bake at 350 degrees for 30-40 minutes).
- Place sliced cubes into a large glass bowl (can be left out uncovered overnight ahead of time).
- To the bowl of bread cubes, add dried cranberries and chopped fresh sage.
- Next, heat a large skillet or sauté pan on medium high heat. On a cutting board, slice your bacon into 1 inch pieces and add to the sauté pan. Cool until bacon is just about crispy. Remove bacon from pan and with a slotted spoon and add to bowl of bread.
- Then add your chopped yellow onions and celery to the bacon fat. Season with kosher salt and fresh ground black pepper. Sauté onion and celery until they soften and become translucent (7-10 minutes). When finished, scrape onions and celery into the bowl of bread mixture.
- Add 1/2 cup of apple cider vinegar to pan and turn the heat up to medium high while you scrape the bottom of the pan to stir up pieces that have been browned. Next, add one stick of butter, cutting it into pieces with a wooden spatula as you stir. Melt butter and pour over the bread mixture.
- In a small bowl, whisk 2 eggs and 2 cups of stock together. Taste to see if more seasoning is needed. Add salt and pepper as needed. Pour eggs and stock over the bread mixture. Make sure liquid is covering all of the bread cubes when you mix it together. If some breadcrumbs remain dry, add a little bit more stock (you don’t want it to be soupy, just moist!).
- Transfer bread mixture to a greased glass baking dish. Take your remaining 1/2 stick of butter and slice into pieces. Place pieces of butter over the top of the bread.
- Cover with aluminum foil and bake on 350 degrees for 30-35 minutes. If you insert a knife into the stuffing it should feel hot on the blade. Remove foil and cook for 20 minutes on 450 degrees or until top becomes golden brown. Remove from oven and cool for 8-10 minutes. Enjoy!
LET’s GO!!!!!!!!!