| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dujour07 | 1 | servings | |
INGREDIENTS
| 2 | oz | Oil |
| 2 | oz | Butter |
| 1 | c | Diced carrots |
| 1 | c | Diced onions |
| 1 | c | Diced celery |
| 1 | tb | Chopped fresh marjoram |
| 1 | tb | Chopped fresh thyme |
| 2 | qt | Stale focaccia; cut into 1-inch |
| ; cubes | ||
| 4 | oz | Chicken stock |
| 4 | oz | Cider |
| 1 | lb | Roasted; peeled, and cleaned |
| ; chestnuts cut into | ||
| ; quarters | ||
| Salt and pepper; to taste |
INSTRUCTIONS
Preheat oven to 400 degrees. Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes. S: 8 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9373 Converted by MM_Buster v2.0l.
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