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Heat a medium skillet over medium heat. Add olive oil, red onion, celery, and bell peppers and saute for 4 to 5 minutes, or until vegetables are tender. Add chicken broth, sage and salt and pepper to taste. Use a serrated knife to cut FRANCISCO Sourdough Bread into cubes. Place cubes of FRANCISCO Sourdough Bread in a large bowl and pour vegetable/broth mixture over the bread. Add eggs and stir to combine. Spoon mixture into a 1 1/2 quart shallow baking dish. Bake in a preheated 350°F oven for 30 minutes, or until mixture is warmed through and top is toasted. Toasting Tip: Make your favorite stuffing recipe better, with fresh toasted cubes. Buy loaf of FRANCISCO Sourdough, French or Sheepherders, trim crusts, cut into 1/2 inch cubes, spread on baking sheet. Toast at 400° until they just begin to brown, about 10 minutes. Cool completely and store in covered container until ready to use. You can prepare a day or 2 before Thanksgiving.
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide