Cranberry Sourdough Stuffing
Ingredients
-
1 sourdough bread loaf
-
1 tablespoon unsalted butter
-
4 green onions
-
2 cups whole milk
-
2 cups heavy whipping cream
-
½ cup golden raisins
-
½ cup dried cranberries
Tools
-
whisk
-
measuring cups
-
measuring spoons
-
large bowl
-
chopping board
-
knife
-
June Pan
-
liquid measuring cup
-
rectangular baking pan
-
bread knife
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cut the bread
Cut the bread loaf in half crosswise. With the bread cut-side down, cut the loaf into long slices, each about 1" thick. Cut the slices into 1"cubes.
1 sourdough bread loaf
bread knife
chopping board
Place the bread cubes on the June Pan
Spread the bread cubes evenly on the June Pan. Adjust cooking preferences if desired with the button below. Recommended settings are pre-populated.
June Pan
Toast the bread cubes
Place the bread cubes on the middle shelf of the June Oven. Toast the bread 5 minutes, until it has dried out but not turned brown. June will notify you when the bread is ready. Set the toasted bread cubes aside to cool slightly.
June Oven
Grease the pan
While the bread cubes toast, rub the butter evenly along the bottom and sides of the pan.
1 tablespoon unsalted butter
rectangular baking pan
Preheat the June Oven
With the bread cubes removed from the oven and the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.
Place the bread cubes in the pan
Place the toasted bread cubes in the prepared pan.
Slice the green onions
Slice the green onions thinly and transfer them to a large bowl.
4 green onions
knife
large bowl
Prepare the custard
Add the milk, cream, raisins, cranberries, salt, pepper and eggs to the bowl with the green onions.
2 cups whole milk
2 cups heavy whipping cream
½ cup golden raisins
½ cup dried cranberries
1 teaspoon salt
¼ teaspoon black pepper
4 large eggs
liquid measuring cup
measuring cups
Whisk and pour the custard
Whisk the custard until it is thoroughly combined. Pour the custard over the bread cubes. Stir the stuffing in the baking dish so that the raisins and cranberries are submerged in the custard to prevent burning.
whisk
Bake the stuffing
Place the stuffing on the middle shelf of the June Oven. Bake 40 minutes, until the stuffing is set and top is brown. June will notify you when the stuffing is ready.
Cool slightly and serve
Remove the stuffing from the June Oven and cool 15 minutes before serving.
