Brioche Stuffing Recipe By Tasty

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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.

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

PANCETTA BRIOCHE DRESSING



Pancetta Brioche Dressing image

I crave this creamy and crunchy stuffing every year. And I suspect my guests do, too. It's usually gone before the turkey! -Jamie Brown-Miller, Napa, California

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 cups (3/4 cup each).

Number Of Ingredients 11

16 cups cubed Brioche bread (about 1-3/4 pounds)
2 cups diced red onions
1/4 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 cups chopped radicchio
1-1/2 cups chicken broth
5 ounces pancetta, diced
2 large eggs, lightly beaten
2 tablespoons minced fresh rosemary
1/4 cup crumbled Roquefort or blue cheese

Steps:

  • Spread bread cubes on a baking sheet. Bake at 400° for 6-8 minutes or until dried (do not brown); set aside., Meanwhile, in a large skillet, cook the onions, salt and pepper in oil over medium-high heat until onions begin to brown. Stir in radicchio; remove from the heat., In a large bowl, combine the bread cubes, radicchio mixture, chicken broth, pancetta, eggs and rosemary; gently toss. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Nutrition Facts :

ROAST CHICKEN WITH BRIOCHE STUFFING



Roast Chicken with Brioche Stuffing image

This roast chicken recipe is from Daniel Humm of New York's Eleven Madison Park. It uses a brioche stuffing that is simply out of this world.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6

1 (3-pound) chicken
Brioche Stuffing
Coarse salt and freshly ground pepper
5 sprigs fresh rosemary
2 cloves garlic, peeled
1 lemon

Steps:

  • Starting from the neck end of the chicken, carefully run your finger under the skin to separate from the meat, leaving it attached in the center to the sternum. Do not tear the skin.
  • Evenly pipe stuffing under the skin of the legs and breasts. Season inside of chicken with salt; place rosemary and garlic in cavity of bird. Prick lemon all over with the tines of a fork and add to cavity. Truss chicken and transfer to a refrigerator to chill at least 3 hours and up to 24 hours.
  • Preheat oven to 400 degrees. Place chicken in a roasting pan and transfer to oven. Roast chicken until juices run clear, about 1 hour. Remove from oven and loosely cover with parchment paper-lined aluminum foil. Let stand 30 minutes before carving and serving.

BRIOCHE STUFFING



Brioche Stuffing image

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

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 5

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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