Punch up traditional stuffing with tart cranberries, which complement the earthy flavor of fennel and sage.
Serves | 4 to 6 |
- 1 loaf crusty bread, torn into large bite-sized pieces
- 2 Tbsp olive oil
- 1 medium onion, small dice
- 2 cups small dice fennel bulb
- sea salt and freshly ground black pepper
- 1½ cups fresh cranberries
- ¼ cup sage leaves
- 1½ cups low-sodium vegetable broth, divided
- 1 egg
| Preparation | Preheat oven to 375°F. Disperse pieces of bread on a baking sheet to dry out. If you have time, allow bread to become stale overnight or lightly toast in oven, just enough to take some of the moisture out. It should measure about 10 loosely packed cups.
In a large frying pan over low heat, heat olive oil. Sauté onion until it becomes translucent, approximately 5 minutes. Add fennel and a pinch of salt and pepper and cook for an additional 5 minutes.
Turn heat up to medium and add cranberries, sage and ½ cup vegetable broth. Simmer until almost all liquid has evaporated; remove from heat and set aside.
In a large bowl, toss bread with egg. Add cranberry mixture and remaining vegetable broth and mix to combine. Pour in oven-safe baking dish and bake uncovered for 30 minutes or until top is lightly golden brown. Serve.