| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
French |
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cubed French bread, fresh or day-old |
| 1/2 |
c |
Chicken stock |
| 3 |
|
Eggs; beaten |
| 1/4 |
c |
Whole milk |
| 2 |
|
Onions, peeled and diced |
| 2 |
tb |
Unsalted butter |
| 3 |
|
Tart apples such as Granny Smith, peeled, cored, and cut into medium dice |
| 1/2 |
c |
Dried cranberries |
| 3 |
tb |
Chopped fresh sage, -or- |
| 1 1/2 |
tb |
Dried sage |
|
|
Salt and freshly ground black pepper to taste |
INSTRUCTIONS
Preheat the oven to 375 degrees F. Soak the bread cubes in the chicken
stock, egg, and milk until all the liquid is absorbed. Saute the onions in
the butter until translucent. Add the apples and cont
inue cooking until the apples have just begun to soften (about 7 to 8
minutes). Remove from the heat and cool before combining the onion and
apple mixture with the bread cubes. Lightly stir in the herbs, dried
cranberries and seasoning, and pour the mixture into a 2-quart ovenproof
dish. Bake f
or 35 minutes. Serve hot in the baking dish or may be scooped into the
center of the pork roast for a festive presentation.
Yield: 4 to 6 serving
Recipe By : COOKING LIVE SHOW #CL8762
Posted to MC-Recipe Digest V1 #306
Date: Sun, 17 Nov 1996 13:52:27 -0500
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
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