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Brioche Stuffing
4.7
(128)
Cook Time
-
Total Time
-
Yield
10 servings
Ingredients
8 tablespoons unsalted butter, 1 stick
1 ½ lb spicy italian sausage (680 g), 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 (720 mL)
¼ cup fresh parsley (10 g), chopped, divided
1 teaspoon salt
½ teaspoon black pepper
Nutrition Info
Calories 330
Fat 25g
Carbs 15g
Fiber 1g
Sugar 5g
Protein 13g
How to Make It
1. Step
Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
2. Step
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. Step
Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
4. Step
Add the oregano and sage. Cook until fragrant, about 2 minutes.
5. Step
In a medium bowl, beat together the eggs, chicken stock, half of the parsley, the salt, and pepper.
6. Step
In a large bowl, combine the bread and cooked sausage mixture.
7. Step
Pour the egg mixture over the bread and sausage mixture, and stir to coat.
8. Step
Transfer the stuffing to the prepared baking dish and cover with foil.
9. Step
Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
10. Step
Top with the remaining parsley.
11. Step
Enjoy!
Tags
Shoppable Recipes Thanksgiving
Thanksgiving Classics
Fall
Casual Party
Special Occasion
Bake
Pan Fry
Sides
Whisk
Spatula
Liquid Measuring Cup
Measuring Spoons
Cutting Board
Chef's Knife
Oven Mitts
Pyrex
Mixing Bowl
Dry Measuring Cups
Baking Pan
Big Batch
American
Stove Top
Comfort Food
Thanksgiving
Oven
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