Savory Sourdough-Cranberry Stuffing

• 6 slices francisco sourdough bread
• 1 tablespoon olive oil
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 2 cups chicken broth
• 1 1/2 teaspoons dried sage
• salt and pepper
• 1/2 cup dried cranberries (optional)
• 2 eggs
• Add-In Ingredients
• 1/2 cup cubed and cooked applewood bacon
• 8 ounces sliced mushrooms (saute with vegetables)
• 8 ounces cooked oysters
• 8 ounces cooked italian sausage

1. Heat a medium skillet over medium heat.
2. Add olive oil, red onion, celery, and bell peppers and saute for 4 to 5 minutes, or until vegetables are tender.
3. Add chicken broth, sage and salt and pepper to taste.
4. Use a serrated knife to cut FRANCISCO Sourdough Bread into cubes. Place cubes of FRANCISCO Sourdough Bread in a large bowl and pour vegetable/broth mixture over the bread.
5. Add eggs and stir to combine.
6. Spoon mixture into a 1 1/2 quart shallow baking dish.
7. Bake in a preheated 350u0b0F oven for 30 minutes, or until mixture is warmed through and top is toasted.
8. Toasting Tip: Make your favorite stuffing recipe better, with fresh toasted cubes. Buy loaf of FRANCISCO Sourdough, French or Sheepherders, trim crusts, cut into 1/2 inch cubes, spread on baking sheet. Toast at 400u0b0 until they just begin to brown, about 10 minutes. Cool completely and store in covered container until ready to use. You can prepare a day or 2 before Thanksgiving.

bread, olive oil, red onion, celery, red bell pepper, chicken broth, sage, salt, cranberries, eggs, ingredients, bacon, mushrooms, oysters, sausage

Taken from www.food.com/recipe/savory-sourdough-cranberry-stuffing-399021 (may not work)