Cranberry Sourdough Stuffing

Cranberries and sourdough combined are so, so good for you! Cranberries have proanthocyanidins (PACs) which are very powerful antioxidants that remove harmful free oxygen radicals from cells. They have shown that the antioxidant power of PACs is 20 times higher than that of vitamin C and 50 times higher than vitamin E. That gives this berry super powers! Sourdough bread unlocks all the nutrients in the bread that is bound up with inhibitors. For a tangy spin on traditional stuffing, try this sourdough stuffing!

Course: Side Dish

Servings: servings

Ingredients

½ cup butter
2 cups celery chopped
1 cup leeks chopped
1 cup onion chopped
1 cup cranberries frozen or fresh
8 cups Sourdough Bread day old, diced into 1/2 inch cubes
¼ cup fresh sage chopped finely
2 tablespoons fresh parsley chopped finely
1 tablespoon fresh thyme chopped finely
3 tablespoons fresh rosemary chopped finely, stems discared
2 eggs beaten
2½ cups chicken bone broth
1 teaspoon Celtic Sea Salt coarse
1 teaspoon black pepper ground

Instructions

Preheat oven to 350˚F. Grease a 9X13 baking dish.
In a large skillet, melt butter over medium heat.
Add leeks, onions, and celery and cook until softened and leeks start to become soft, about 7 minutes.
In a large bowl, mix together bread, cranberries, cooked leeks, onions, celery, and fresh herbs.
Add half of the chicken broth to the mixture and stir until combined.
In a small bowl, beat together the eggs and the rest of the chicken broth.
Add into the mixture a pinch of salt and pepper, and stir until completely combined.
Pour stuffing into prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and cook for another 15 minutes until top has slightly browned at the edges.
Let cool for 5-10 minutes before serving!