Cranberry Herb Stuffing

Ingredients:

• 8 oz Challah or Brioche Bread

• 8 ozFrench Bread

• 1 Large Sweet Onion, chopped

• 6 Tbsp Unsalted Butter

• 2 Large Ribs Celery, sliced

• 3 Garlic Cloves, minced

• 2 Tbsp Fresh Sage Leaves, chopped

• 1 Tbsp Fresh Thyme Leaves, chopped

• 1 (4-oz) package of Fresh Gourmet® Dried & Sweet Cranberries

• 1 1/2 cup Chicken Stock

• 1 Large Egg

• Kosher Salt & Freshly Ground Black Pepper

GARNISH: Fresh Thyme

Preparation:

• Preheat oven to 400°F.

• Tear breads into 1 ¹/₂ inch pieces (you should have about 12 cups total).

• Arrange torn bread on a large baking sheet. Bake at 400°F stirring once until lightly toasted, about 12 minutes.

• Sauté onion in melted butter in a large Dutch oven over medium-high heat until golden, about 8 minutes.

• Stir in celery and garlic and sauté 2 more minutes.

• Stir in cranberries, sage, and thyme. Remove from heat.

• Whisk together stock, egg and a ¹/₂ teaspoon each salt and pepper until well combined. • Fold toasted bread into Dutch oven until evenly coated. Drizzle bread with stock mixture and stir just until evenly coated.

• Spoon bread mixture into a greased 2 ¹/₂ quart baking dish.

• Bake at 400°F until golden brown about 25 to 30 minutes.

• Serve warm garnished, if desired.