Dried Cranberry Dressing!

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 81 stick unsalted butter3 celery stalks, cut into 1/2-inch pieces2 medium onions, diced3 tablespoons finely sliced fresh sageKosher salt and freshly ground black pepper1 loaf Pan d’Epi or country-style bread, cut into 1-inch cubes1 cup dried cranberries2 cups duck or chicken stockPreheat 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.