Dressing is always my favorite dish at any holiday table. This version features dried cranberries that act like sweet-tart gems bringing balance to the rich stock and butter-soaked bread cubes. If you’re lucky, you’ll get one in every bite. Make your own crusty bread using the recipe for Pan d’Epi below or use a crusty, country-style loaf.
This recipe was featured on the Holiday Special of The Farm on Public Television.
Dried Cranberry Dressing
Serves 6 to 8
1 stick unsalted butter
3 celery stalks, cut into 1/2-inch pieces
2 medium onions, diced
3 tablespoons finely sliced fresh sage
Kosher salt and freshly ground black pepper
1 loaf Pan d’Epi or country-style bread, cut into 1-inch cubes
1 cup dried cranberries
2 cups duck or chicken stock
Preheat the oven to 425°F.
Heat the butter in a large heavy skillet over medium heat until hot, then stir in the celery, onions, sage, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
Place the bread in a deep baking dish and toss together with the vegetable mixture and cranberries. Pour the stock over the dressing and bake until the top is crisp and browned, about 30 minutes.