Sausage Cranberry Sourdough Stuffing

To make your own sourdough bread cubes: slice one large loaf of sour dough bread. Cut each slice into ½ inch strips and then cube. Place the bread cubes on two large baking sheets in a single layer and place in a 250°(F) convection oven for 3–4 hours until the cubes are dried.* Store in a Ziploc bag until ready to use.

In an extra large bowl, add bread cubes, thyme, salt, pepper, rubbed sage, parsley, poultry seasoning, garlic and onion powder, dried cranberries, chopped apple, chopped pecans, and fresh cranberries.

In a large skillet over medium-high heat, brown sausage. Remove from the skillet and place on a paper towel-lined plate to drain.

In the same skillet, over medium-heat, add melted butter, onions, and celery. Sauté for 5 minutes until the celery is tender and the onions are translucent.

Add the drained sausage, onions and celery to the bread mixture. Add two beaten eggs. Add 2½ cups of chicken broth and ¼ cup white cooking wine(optional). Mix until well combined.

Preheat the oven to 350°(F). Spray an 11 x 16 inch baking dish. Spoon the stuffing mixture into the prepared pan. Cover with aluminum foil. Bake for 30 minutes.

Carefully remove the foil and pour an additional 1 cup of chicken broth over the top of the stuffing. Bake an additional 30 minutes, uncovered, until the stuffing is lightly golden brown on top. Serve immediately, or cover and keep warm in a 200° oven up to 30 minutes until ready to serve.