Ingredients:

– 1 large round sourdough bread loaf

– 1 cup fresh cranberry sauce (store-bought or homemade)

– 8 oz Brie cheese, cut into slices

– 2 tablespoons unsalted butter, softened

– 2 cloves garlic, minced

– 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

– 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

– Salt and pepper to taste

– Optional: additional herbs for garnish

Instructions:

1. Preheat the Oven:

– Preheat your oven to 350°F (175°C).

2. Prepare the Bread:

– Take the sourdough loaf and carefully cut a circular top off the bread. Remove some of the inside bread to create a hollow space for the filling, being careful not to pierce the crust.

3. Make the Garlic Herb Butter:

– In a small bowl, mix the softened butter with minced garlic, chopped rosemary, thyme, salt, and pepper until well combined.

4. Assemble the Stuffing:

– Spread the garlic herb butter inside the hollowed-out bread. Layer the Brie slices evenly over the buttered bread, followed by the cranberry sauce. You can add more cheese or sauce to your liking.

5. Replace the Top:

– Place the cut-off top back on the bread loaf.

6. Wrap and Bake:

– Wrap the entire loaf in aluminum foil and place it on a baking sheet. Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and the bread is warmed through.

7. Serve:

– Carefully unwrap the foil and let it cool for a few minutes. Serve warm, cutting into wedges to share. You can garnish with additional fresh herbs if desired.

Enjoy!