| 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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