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Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
2.0 Tablespoons of olive oil or unsalted butter
2.0 of medium yellow onions diced
3.0 of medium carrots diced
2.0 of stalks of celery diced
0.75 Cups of fresh flat leaf parsley finely chopped
2.0 Teaspoons of fresh thyme
1.0 of day old baguette cut into .5 inch pieces about 8 cups
3.0 Cups of chicken broth warmed
Instructions
Heat oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onions and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft about 6 minutes. Add 1.5 teaspoons salt, .75 teaspoon pepper, the parsely, and thyme and cook for 1 minute. In a large bowl, combine the bread, vegetables, and broth. Transfer to a baking dish and bake for 20 minutes or until heated through