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Dried Cranberry and Leek Herbed Dressing
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- 3 baguettes
- 5 tablespoons butter
- 3 small yellow onions, diced
- 2 large celery ribs, diced
- 2 leeks, roots and dark green parts removed, small dice
- 2 tablespoons parsley
- 2 tablespoons sage
- 2 tablespoons thyme
- 3 1/2 cups chicken stock
- 3 eggs
- 3/4 cup dried cranberries
- Salt and pepper to taste
Cube baguettes. Place on a baking sheet and bake until just golden brown.
In a saucepan over medium heat, melt the butter. Add the onions, celery and leeks. Saute 15 minutes, until vegetables are soft but have not colored.
In the braiser, combine the bread cubes, vegetables, herbs, stock, eggs, cranberries, salt and pepper. Bake, covered, for 30 minutes. Remove lid and bake until crisp and golden brown.
Created for the 3 1/2 qt. Braiser