Recipe: Cranberry sourdough stuffing just in time for the holidays

Vekol Market Kitchen Manager Mark Acala shares his recipe for homemade cranberry sourdough stuffing just in time for Thanksgiving.

Cranberry Sourdough Stuffing, by Chef Mark Acala

Diced Celery, Carrot, and Onion
– Equal Parts
1/4 cup Soft Unsalted Butter
1 cup White Wine
Fresh Chopped Herbs (Sage. Thyme)
1 Loaf of Sourdough Bread
– Dried and Cubed
32 oz. Chicken Broth
1 cup Dried Cranberries
Salt and Pepper

Start by melting the butter in a frying pan and placing the cubed sourdough bread in the oven to dry out (if needed). Once the butter is melted, add the celery, carrots and onions to the frying pan. Add the sage and thyme and mix the ingredients well with a spatula.

Next, add the cup of white wine and let the white wine reduce in the mixture. Once the liquid evaporates, add the cubed sourdough and dried cranberries. Once again, mix well with a spatula.

Once the cranberries are mixed in, add the chicken broth. Pour the broth slowly. If you want a moist stuffing, add all 32 ounces of chicken broth. If you are hoping for a dryer stuffing, add the broth in increments until the desired amount is in the pan. Lastly, add the salt and pepper for flavor, pour the mixture into a baking pan and place it in the oven.

Bake the stuffing mixture at 375 degrees for 20 to 45 minutes. The longer the stuffing is in the oven, the dryer it will become.