Canadian Living - - Cook & Eat / Thanksgiving -

1 loaf white bread, cut in 1-inch cubes (about 20 cups) ½ cup dried cran­ber­ries 1 tbsp olive oil 6 small break­fast sausages, cas­ings re­moved ¼ cup but­ter 1 onion, chopped 1 leek (white and light green parts only), chopped ¾ tsp salt, di­vided 2 cloves gar­lic, minced ½ cup chopped pars­ley leaves ¼ cup chopped sage leaves 1 tbsp thyme leaves 2 cups no-salt-added chicken broth, warmed, di­vided 3 eggs ½ tsp pep­per

Pre­heat oven to 400°F. Mist 13- x 9-inch bak­ing dish with cook­ing spray.

Place bread on bak­ing sheet; bake un­til lightly toasted, about 5 min­utes. Let cool. Place bread and cran­ber­ries in large bowl.

Mean­while, in large skillet, heat oil over medium-high heat. Add sausages; cook, break­ing up with wooden spoon, un­til browned, about 4 min­utes. Trans­fer to bowl with bread mix­ture; stir to com­bine.

In same skillet, melt but­ter over medium heat. Add onion, leek and ¼ tsp of the salt; cook, stir­ring oc­ca­sion­ally, un­til soft­ened, about 10 min­utes. Add gar­lic, pars­ley, sage and thyme; cook un­til fra­grant, about 1 minute. Add ¼ cup of the chicken broth, scrap­ing up browned bits. Scrape into bowl with bread mix­ture; stir to com­bine.

In sep­a­rate bowl, whisk together re­main­ing 1¾ cups chicken broth, eggs, re­main­ing ½ tsp salt and pep­per un­til thor­oughly com­bined. Driz­zle over bread mix­ture, toss­ing un­til coated and egg mix­ture is ab­sorbed. Trans­fer to pre­pared dish. Cover tightly with foil; bake un­til ther­mome­ter in­serted in cen­tre reads 165°F, about 20 min­utes. Un­cover and bake un­til top is golden and crisp, 25 to 30 min­utes. Let cool for 20 min­utes be­fore serv­ing.

PER EACH OF 10 SERV­INGS about 315 cal, 10 g pro, 12 g to­tal fat (5 g sat. fat), 41 g carb (3 g di­etary fi­bre, 11 g sugar), 79 mg chol, 658 mg sodium, 208 mg potas­sium. % RDI: 7% cal­cium, 21% iron, 11% vit A, 8% vit C, 35% fo­late.

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