Baked Stuffing Supreme With Parmesan Cranberries and Pine Nuts

Name: Baked Stuffing Supreme With Parmesan Cranberries and Pine Nuts
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 10-12 serving(s)
Ingredients: 2 (14 ounce) Italian bread, crusts removed and cut into about 3/4-inch cubes (about 15 cups); 1/2 cup olive oil; 1/2 cup grated parmesan cheese (or to taste); 1/4 cup butter; 2 large onions, coarsely chopped; 4 cups celery, coarsely chopped; 2 large red bell peppers, seeded and coarsely chopped; 2 tablespoons chopped fresh garlic; 1 tablespoon fresh rosemary (can use dried); 1 tablespoon dried oregano; 1 1/2 cups dried cranberries (or use dark raisins in place of cranberries); 1 cup pine nuts, toasted; 1/2 cup chopped fresh basil; 1 1/4 cups grated parmesan cheese; 4 large eggs, slightly beaten; 3/4 cup chicken broth (might use more); salt and pepper; 1/4 cup melted butter; grated parmesan cheese

Submitted by Kittencalrecipezazz

"This stuffing is meant to bake as a casserole. It takes a bit of time to prepare but well worth the extra effort! If you want to save a bit of time, bake the bread cubes well in advance or even a day ahead, or even weeks ahead and freeze."

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Ready In:: 2hrs
Ingredients:: 19
Serves:: 10-12

ingredients

2 (14 ounce) Italian bread, crusts removed and cut into about 3/4-inch cubes (about 15 cups)
¹⁄₂ cup olive oil
¹⁄₂ cup grated parmesan cheese (or to taste)
¹⁄₄ cup butter
2 large onions, coarsely chopped
4 cups celery, coarsely chopped
2 large red bell peppers, seeded and coarsely chopped
2 tablespoons chopped fresh garlic
1 tablespoon fresh rosemary (can use dried)
1 tablespoon dried oregano
1 ¹⁄₂ cups dried cranberries (or use dark raisins in place of cranberries)
1 cup pine nuts, toasted
¹⁄₂ cup chopped fresh basil
1 ¹⁄₄ cups grated parmesan cheese
4 large eggs, slightly beaten
³⁄₄ cup chicken broth (might use more)
salt and pepper
¹⁄₄ cup melted butter
grated parmesan cheese

directions

Set oven to 400°F.
Spray one or two large baking sheets with nonstick cooking spray.
Place half of the bread in a large bowl.
Add in 3 tablespoons olive oil; toss to coat, then add in about 1/2 cup Parmesan cheese, then toss to coat.
Spread the bread cubes on prepared baking sheet in a single layer.
Bake for about 8-10 minutes or until golden brown.
Repeat with remaining bread cubes.
Cool on sheets then transfer to a large bowl (if you are freezing just cool to room temperature then place in freezer bags).
In a large pot melt 1/4 cup butter over medium-high heat.
Add in onions, celery and red bell peppers; saute for about 15 minutes, or until veggies begin to brown and are tender.
Add in chopped garlic, rosemary and oregano; stir for 1 minute.
Add in dried cranberries and pine nuts; stir for about 2 minutes, transfer to the bowl with the bread cubes.
Stir in 1/2 cup fresh basil 1-1/4 cups Parmesan cheese.
Season with salt and lots of black pepper to taste.
Mix in the eggs and toss with a wooden spoon.
Add in enough broth to moisten starting with 3/4 cups; toss to combine, adding in more broth to about 1-1/4 cups (if needed).
Set oven to 350°F.
Butter an EXTRA large glass baking pan (large enough to hold the mixture).
Transfer the stuffing to baking dish.
Drizzle with melted butter, then sprinkle lightly with Parmesan cheese on top.
Cover with buttered foil and bake for about 40 minutes.
Uncover and bake for about 20 minutes longer, or until the top is crisp and golden brown (baking time will vary depending on the size of baking dish).
Delicious!