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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Charlie Trotter’s Sourdough Cranberry Stuffing Recipe

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This recipe for Charlie Trotter’s Sourdough Cranberry Stuffing is from Centennial Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ c. chopped onion
¾ c. chopped celery
¾ c. chopped carrot
½ c. butter
2 c. chicken stock
1 T. chopped fresh sage
1 T. chopped fresh chives
1 T. chopped fresh thyme
1 T. chopped fresh parsley
1 (1 lb.) loaf sourdough bread, cut into cubes
¾ c. fresh cranberries
Salt and pepper to taste
Directions:
Directions:
The day before you make this, cut the sourdough bread into cubes and let dry on a cookie sheet overnight.

Preheat oven to 375ºF.

Melt butter and cook the onion, celery, and carrot in a large saucepan over medium heat for 10-15 minutes, or until onions are translucent.

Remove from heat, add chicken stock, sage, chives, thyme, and parsley, and stir well.

Place dried bread cubes into a large bowl, pour the mixture from the saucepan over the bread. Carefully toss until all the liquid is absorbed.

Fold in cranberries and season to taste with salt and pepper.
Transfer into a baking dish and bake for 50-60 minutes, or until golden brown.
Personal Notes:
Personal Notes:
This recipe is one I found online in the mid 90’s. This recipe is one of the late Charlie Trotter’s recipes. I started making it for Thanksgiving every year since and my family loves it. The fresh cranberries give this a wonder taste. If there is any of this left over, this stuffing tastes even better the next day!

 

 

 

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