Brioche Stuffing Recipe By Tasty Recipes

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BRIOCHE STUFFING RECIPE BY TASTY



Brioche Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, spicy italian sausage, celery, large yellow onions, garlic, fresh oregano, fresh sage, day-old brioche bread, large eggs, chicken stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 13

8 tablespoons unsalted butter, 1 stick
1 ½ lb spicy italian sausage, casings removed
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
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper

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!

Nutrition Facts : Calories 539 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 10 grams, Sugar 6 grams

BRIOCHE CHESTNUT STUFFING



Brioche Chestnut Stuffing image

Stuffing with made from eggy brioche and roasted chestnuts is a Thanksgiving classic. This one, seasoned with celery, onion and sage, and a little diced fennel for sweetness and depth, sticks relatively close to tradition. Use it to stuff a turkey, if you like, but it's even better baked separately in a shallow casserole dish, so the top can get nice and crisp. If you'd like to bake it ahead, you can do so up to 6 hours in advance. Just before serving, reheat it in a 350-degree oven.

Provided by Melissa Clark

Categories     dinner, casseroles, side dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 13

1 (14- to 16-ounce) brioche loaf, torn into 1-inch pieces
8 tablespoons unsalted butter (1 stick), plus more for the pan
1 large onion, diced
2 large celery ribs, thinly sliced
1/2 cup diced fennel (about 1/2 small fennel bulb)
1 1/2 teaspoons kosher salt, plus more as needed
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
5 ounces roasted, peeled chestnuts, roughly chopped
1/2 teaspoon ground black pepper
2 1/2 cups turkey or chicken stock
2 large eggs
1/4 cup chopped parsley

Steps:

  • Arrange brioche pieces in a single layer on a rimmed baking sheet. Let them dry out overnight, or place them in a 200-degree oven for an hour or two. (They'll be ready when they feel stale to the touch but haven't taken on any color.)
  • Heat oven to 375 degrees, and butter a shallow, 2-quart casserole or gratin dish. On a pot on the stove or in the microwave, melt 4 tablespoons butter. Put bread in the prepared baking dish and toss with melted butter. Bake until golden and toasted, 8 to 10 minutes. Let cool, then transfer toast to a large bowl. (Don't wash the baking dish; you'll use it again for the stuffing.)
  • In a 12-inch skillet, melt remaining 4 tablespoons butter over medium heat. Stir in onion, celery, fennel and 1/2 teaspoon salt; cook until soft and just starting to brown, about 12 minutes. Stir in thyme and sage, and cook for 1 minute. Remove from heat and transfer to bowl with brioche. Gently fold in chestnuts and pepper and let cool.
  • In a medium bowl, whisk together 1 1/2 cups stock, eggs, parsley and remaining 1 teaspoon salt. Fold gently into bread mixture, then scrape it all back into prepared baking dish. Drizzle on remaining 1 cup stock until the mixture is moist but not squishy; you may not need all the stock.
  • Cover dish with foil and bake until lightly springy, about 25 minutes. Remove foil and continue to bake until golden brown, another 20 to 30 minutes.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING



Brioche, Sage Apple and Cranberry Stuffing image

Provided by Food Network

Yield Stuffing for a 10 to 12 Pound

Number Of Ingredients 11

3 pounds pork sausage
8 tablespoons sage, finely chopped
2 large onions, cut into a small dice
3 tablespoons Butter
16 slices (1 large loaf Brioche cut into 1/2 inch slices)
8 ounces butter, melted
1 cup dried cranberries
2 Granny Smith apples cut into a small dice
2 to 3 cups turkey stock
Salt and pepper
10- to 11-pound bird

Steps:

  • In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
  • In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
  • Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
  • Season with salt and pepper.

BRIOCHE STUFFING WITH CHESTNUTS AND FIGS



Brioche Stuffing With Chestnuts and Figs image

This luxurious vegetarian stuffing recipe from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, came to The Times in 2010 when the Well blog published several recipes appropriate for the meat-free Thanksgiving table. Here, vegetarian sausage stands in for traditional pork, and the addition of apple, fennel and chestnuts provide a pleasing combination of flavors and textures. It is a rich and delicious dressing that everyone will love.

Provided by Tara Parker-Pope

Categories     casseroles, side dish

Time 1h

Yield 10 servings

Number Of Ingredients 18

1/2 loaf of brioche
1/2 cup (1 stick) butter
1/2 cup celery, medium fine dice
1/2 cup fennel, medium fine dice
1/4 cup Fiji apple, medium fine dice
1 cup Spanish onion, medium fine dice
1 pound vegetarian sausage, finely diced (optional)
2/3 cup glazed chestnuts, medium fine dice
2/3 cup dried figs, medium fine dice
1/3 cup reduced (syrupy) vegetable stock
2 cups vegetable stock
1 tablespoon salt
2 eggs
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh sage leaves, chopped
2 teaspoons fresh marjoram leaves, chopped
1 pinch quatre épices
2 teaspoons ground pepper

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.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 341 milligrams, Sugar 6 grams, TransFat 0 grams

MUSHROOM, LEEK, AND BRIOCHE STUFFING



Mushroom, Leek, and Brioche Stuffing image

Provided by Susan Spungen

Categories     Bread     Mushroom     Side     Thanksgiving     Stuffing/Dressing     Leek     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 10-ounce loaf brioche (preferably day-old), cut into 1/2-inch cubes
2 tablespoons unsalted butter, divided, plus more for greasing dish
1 pound cremini mushrooms, trimmed and sliced
Kosher salt and freshly ground pepper
1 medium fennel bulb, coarsely chopped (about 3 cups)
1 1/2 tablespoons chopped fresh rosemary leaves
2 leeks (white and light-green parts only) split lengthwise and sliced (about 4 cups)
2 1/2 cups low-sodium chicken broth
4 large eggs, lightly beaten
2 tablespoons chopped flat-leaf parsley
Special equipment:
3-quart baking dish

Steps:

  • Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
  • Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
  • Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
  • Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.

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