Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Brioche Stuffing

by Pierce Abernathy featured in 4 Ways to Up your Stuffing Game

Ingredients

for 10 servings

  • 8 tablespoons
    unsalted butter, 1 stick
  • 1 ½ lb
    spicy italian sausage, casings removed (680 g)
  • 6 stalks celery, chopped
  • 2 large yellow onions, diced
  • 4 cloves garlic, chopped
  • 2 tablespoons
    fresh oregano, chopped
  • 2 tablespoons
    fresh sage, chopped
  • 2 loaves day-old brioche bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
  • 3 large eggs
  • 3 cups
    chicken stock (720 mL)
  • ¼ cup
    fresh parsley, chopped, divided (10 g)
  • 1 teaspoon
    salt
  • ½ teaspoon
    black pepper
    Calories 328
    Fat 27g
    Carbs 10g
    Fiber 1g
    Sugar 2g
    Protein 10g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
  3. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  4. Add the oregano and sage. Cook until fragrant, about 2 minutes.
  5. In a medium bowl, beat together the eggs, chicken stock, half of the parsley, the salt, and pepper.
  6. In a large bowl, combine the bread and cooked sausage mixture.
  7. Pour the egg mixture over the bread and sausage mixture, and stir to coat.
  8. Transfer the stuffing to the prepared baking dish and cover with foil.
  9. Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  10. Top with the remaining parsley.
  11. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this