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.
