Get Recipe Ingredients
Ingredients
• 8 oz challah or brioche bread
• 8 oz French bread
• 1 large sweet onion, chopped
• 6 tablespoons unsalted butter
• 2 large ribs celery, sliced
• 3 garlic cloves, minced
• 2 tablespoons fresh sage leaves, chopped
• 1 tablespoons fresh thyme leaves, chopped
• 1 (4-ounce) package of Fresh Gourmet® Dried & Sweet Cranberries
• 1-1/2 cup chicken stock
• 1 large egg
• Kosher salt and freshly ground black pepper
• Fresh thyme for garnish
Instructions
• Preheat oven to 400°F.
• Tear bread 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 and garnished, if desired.
