SAVORY SOURDOUGH-CRANBERRY STUFFING

Steps:

• 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 ½ quart shallow baking dish.
• Bake in a preheated 350°F oven for 30 minutes, or until mixture is warmed through and top is toasted.
• Toasting Tip: Make your favorite stuffing recipe better, with fresh toasted cubes. Buy loaf of FRANCISCO Sourdough, French or Sheepherders, trim crusts, cut into ½ inch cubes, spread on baking sheet. Toast at 400° 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.