-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Ingredients:
- 1 loaf day-old sourdough bread cut into ½ cubes
- ½ pound bacon – cut in small pieces
- 2 sticks butter
- 1 large white onion (or 2 small/medium) diced
- 1 green pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2 cups chicken stock (1/2 cup at a time)
- 3-4 stems of thyme
- 5 oz goat cheese, crumbled (reserve 1 oz)
- ¼ cup cranberries
- 2 tbsp Italian parsley
Preheat oven to 350 degrees.
Line baking sheet with foil. Place bread cubes in single layer on baking sheet, toast slightly in oven until dry.
Crisp bacon in large saute pan. Once brown, remove bacon, leave fat in pan.
Add 1 stick of butter. Melt, add onion, pepper, celery. Saute over medium heat until onion is translucent. Add garlic, saute for another minute.
Add second stick of butter – melt. Allow to cool to room temperature.
Add onion mixture, bacon and thyme to bread in a medium sized bowl. Combine with chicken stock until mixture is wet, but not soggy.
Fold in goat cheese and cranberries. Transfer into buttered casserole dish. Top with parsley and remaining goat cheese.
Bake for 25-35 minutes until bread and cheese are browned on top.
Enjoy!
