Cranberry Apple Stuffing
Dried cranberries are plumped and mixed in to this festive side dish.
Products used: Cilantro & Roasted Onion Olive Oil, Red Apple Balsamic Vinegar, Sicilian Sea Salt
Ingredients
9 cups soft Bread cubes (15 slices), white and wheat mixed
1 cup dried Cranberries or golden Raisins
2 Tbsp SOOC Red Apple Dark Balsamic Vinegar
1 ½ cups Vegetable or Turkey Stock
3 Tbsp SOOC Cilantro & Roasted Onion Olive Oil
¾ cup finely chopped Onion
3 medium Celery stalks (with leaves), chopped (about 1 ½ C)
SOOC Sicilian Sea Salt
Freshly ground Pepper
2 Tbsp chopped fresh Sage
Directions
Prepare the bread for stuffing 24-48 hours in advance. Dice the bread into small cubes and spread it out on a large baking sheet. Leave it out to dry.
About an hour before making this stuffing, combine the cranberries, Red Apple Balsamic Vinegar, and 1 C of the broth in a bowl; let it soak. After the hour, drain the cranberries, reserving the soaking liquid.
Preheat the oven to 350°F; lightly grease a 13 x 9 x 2-inch baking dish.
Heat a sauté pan over medium heat. Add the Cilantro & Roasted Onion Olive Oil, onions, and celery; sauté until the onions are transparent.
Add ½ cup of broth and the cranberry broth. Bring to a simmer; add sage, salt, and pepper to taste.
Add the dried cubes of bread and cranberries to the prepared baking dish, mix to combine. Add the onions and celery with the cooking liquid over the top, mix well. Pat everything down in the pan.
Bake for 40-45 minutes until the top has browned. Enjoy!
