An Oldie but a goodie. Cooking preferences change over the years. This is still a great recipe, but I think the one thing I would say is optional is the rosemary. It’s delicious in flavor, but it’s very powerful, so use it in moderation.
Ingredients:
2 loaves of French bread
5 celery sticks diced
2 shallots minced
1 onion diced
1 pkg. dried cranberries, re-hydrated
1 stick of butter
1 can chicken stock
1 bunch of thyme
1 bunch sage
1 bunch rosemary
pinch of both salt and pepper
1/2 cup olive oil
Method:
Preheat oven to 350 degrees F. Dice onions, shallots and celery, heat up a frying pan. Put oil in to just cover the bottom. Add the shallots, onions and celery, then toss in a pinch of salt. Cook these until the outside is glossy and you can smell everything cooking. Dice up bread into little squares and put into a mixing bowl. Then add rosemary, thyme, sage, olive oil, and salt. Next, add chicken stock and re-hydrated cranberries. Mix it all together and either stuff the bird or put it in a pan and cook separately! I prefer to do the latter.
Enjoy! Mary
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