3 tbsp. olive oil
2 celery stalks, finely chopped
1 onion, finely chopped
½ loaf bread, torn or cut into ½” cubes
1 tbsp. fresh thyme, finely chopped
1 tbsp. fresh oregano, finely chopped
1 tbsp. fresh rosemary, finely chopped
2 tbsp. fresh parsley, finely chopped
½ tsp. salt
1 c dried cranberries
1 c chicken stock
Setup GoSun stove, reflectors closed to protect from overheating.
Mix olive oil, celery, and onion in cooking tray and cook for ~15 minutes.
In a large bowl, place torn bread. Add cooked olive oil, celery, and onion mixture. Add herbs, salt, and cranberries. Mix. Add chicken stock and toss until bread is moistened evenly. Lightly pack the mixture into your cooking tray, slightly heaped.
Open the GoSun’s reflectors and direct them towards the sun. Tilt the base to get the best angle. Slide tray into the glass tube. Note: the reflectors and tube remain cool and are safe to touch, but the tray gets quite hot. Use caution when removing the cooking tray.
Cook & serve!
Prep time: ~ 15 minutes
Cooking time: ~ 1 hour 15 minutes on sunny day.
Makes 4 – 6 Servings