Brioche Stuffed Chicken Recipes

BRIOCHE STUFFING RECIPE BY TASTY

Steps:

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

BRIOCHE STUFFING WITH CHESTNUTS AND FIGS

Steps:

• Dice brioche into a medium-fine dice and allow to dry in a low oven or overnight at room temperature. Once dry, you will have about 2 cups total.
• Melt 1/4 cup (1/2 stick) of butter in a sauté pan. Sweat the celery, fennel, apple and onion until translucent and soft. ("Sweating" vegetables means slowly cooking them over low heat until soft but not brown.)
• In a second sauté pan, melt the remaining butter and cook sausage gently. Combine the butter and sausage with the diced brioche, celery and onion mixture, chestnuts, figs, reduced stock and stock in a large bowl and toss gently. Season with salt to taste. Gently add eggs and toss to combine. Finish with chopped herbs, spices and pepper.
• Bake in a 9- by 13-inch baking dish at 350 degrees Fahrenheit for 40 minutes or until browned and hot throughout.