This recipe for a seasonal holiday menu item was provided courtesy of Wigwam Golf Resort & Spa in Litchfield Park.
Ingredients:
- 10 cups (1-inch) cubes of Focaccia bread (1 lb)
- 1 cup dried – cranberries
- 1 cup med diced onions
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ cup of scallions
- 1/2 cup unsalted butter
- 2 whole eggs
- ½ cup heavy cream
- 1 cup chicken broth
Preparation:
1. Combine all ingredients into a large mixing bowl. Leaving out the crème, chicken stock and eggs.
2. Once all ingredients have been added to a large mixing bowl in a separate mixing bowl combine the eggs, cream, and chicken stock and mix well.
3. Add the cream, eggs, and chicken stock into the bread mixture. Note: you will not use all of the Cream, eggs and chicken stock mixture. Use just enough to moist the mix.
4. Spray a 13” × 9″ × 2″ cake pan well and add ingredients. Bake in a 350 degree oven for 25 minutes or touched it springs back.
2. Once all ingredients have been added to a large mixing bowl in a separate mixing bowl combine the eggs, cream, and chicken stock and mix well.
3. Add the cream, eggs, and chicken stock into the bread mixture. Note: you will not use all of the Cream, eggs and chicken stock mixture. Use just enough to moist the mix.
4. Spray a 13” × 9″ × 2″ cake pan well and add ingredients. Bake in a 350 degree oven for 25 minutes or touched it springs back.
