STUFFING MADE WITH BRIOCHE BREAD RECIPES

Name: Brioche Stuffing Recipe by Tasty
Yield: 10 servings
Cuisine: American
Ingredients: 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

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

Yield 10 servings

Number Of Ingredients 13

Ingredients

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, CarbohydrateContent 28 grams, FatContent 41 grams, FiberContent 1 gram, ProteinContent 10 grams, SugarContent 6 grams

BRIOCHE STUFFING | MARTHA STEWART

Brioche Stuffing | Martha Stewart image

This brioche stuffing recipe from Daniel Humm of Eleven Madison Park is used in his recipe for roast chicken.

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

1 cup dried brioche breadcrumbs
1 3/4 cups unsalted butter, room temperature
2 tablespoons minced fresh rosemary
2 teaspoons freshly grated lemon zest
Coarse salt and freshly ground pepper

Steps:

Place breadcrumbs and butter in a medium bowl. Add rosemary and lemon zest and gently mix to combine; season with salt and pepper. Transfer stuffing to a pastry or a large disposable plastic bag with a 1/2-inch opening cut from one bottom corner.

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