Serves: 7

Ingredients:

1/4 cup (50 mL) butter
1 1/4 cup (300 mL) diced onion
1 1/4 cup (300 mL) diced celery
2 tbsp (30 mL) summer savoury
1 1/2 cup (375 mL) chicken broth
3/4 cup (175 mL) dried cranberries
Salt pepper to taste
8 cups (2 L) cubed day-old bread

Directions:

Heat butter; sauté onion, celery and summer savory for 3 minutes. Add chicken broth and cranberries; simmer for 3 minutes. Add salt and pepper.

Pour over cubed bread, and mix until liquid is absorbed. Place mixture in a 9×9-inch (23×23 cm) pan, and bake at 300°F (150°C) for 35 to 40 minutes. Makes 6 to 8 servings.