Sourdough Cranberry Stuffing

6 slices Francisco Sourdough bread

1 tablespoon olive oil

½ cup chopped red onion

½ cup chopped celery

½ cup chopped red bell pepper

2 cups chicken broth

1 1/2 teaspoon dried sage

Salt and pepper to taste

1/2 cup dried cranberries

2 eggs

Directions

Makes: 8 Servings
Preparation time: 10 minutes
Cook time: 30 minutes

Heat a medium skillet over medium heat. Add olive oil, red onion, celery, and bell peppers and sauté for 4 to 5 minutes, or until vegetables are tender. Add chicken broth, sage and salt and pepper to taste. 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. Add eggs and stir to combine. Spoon mixture into a 1 1/2 quart shallow baking dish. Bake in a preheated 350°F oven for 30 minutes, or until mixture is warmed through and top is toasted.

6 slices Francisco Sourdough bread

1 tablespoon olive oil

½ cup chopped red onion

½ cup chopped celery

½ cup chopped red bell pepper

2 cups chicken broth

1 1/2 teaspoon dried sage

Salt and pepper to taste

1/2 cup dried cranberries

2 eggs