Brioche Stuffing Recipes
MUSHROOM BRIOCHE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.
- Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
- Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
BRIOCHE STUFFING RECIPE BY TASTY
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
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
MUSHROOM, LEEK, AND BRIOCHE STUFFING
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
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
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
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.
More about "brioche stuffing recipes"
BRIOCHE AND MUSHROOM STUFFING - THANKSGIVING RECIPES ...
From countryliving.com
Estimated Reading Time 1 min
TOASTED BRIOCHE, SPINACH & SAUSAGE STUFFING - JOHNSONVILLE.COM
From johnsonville.com
BRIOCHE STUFFING RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
TOASTED PINE NUT BRIOCHE SAUSAGE STUFFING | BIJOUX & BITS
From bijouxandbits.com
SAUSAGE CRANBERRY BRIOCHE STUFFING - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Estimated Reading Time 4 mins
- Spread the bread cubes in an even layer on a baking sheet and bake until completely dry, approximately 20-25 minutes. Set aside to cool in the pan on a rack.
- While the bread bakes, cook the sausage in a large heavy skillet over med-high heat until cooked through. Using a slotted spoon, transfer the sausage to a large bowl and set aside.
- Pour off all but 2 tablespoons fat from the skillet and add the onions to the pan. Saute the onions over med-high heat stirring until softened, approximately 10 minutes. Add the celery and continue stirring and scraping up any brown bits, approximately 3 minutes.
BRIOCHE STUFFING WITH CRANBERRIES - BLUE BOWL
From bluebowlrecipes.com
Estimated Reading Time 5 mins
- Dry your bread: Preheat oven to 250 degrees (yes 250 - not 350!) Slice your buns into 1 or 2 inch chunks. Spread evenly on two un-greased baking sheets and bake for 15 minutes. Stir bread cubes, rotate your pans, and bake 15 more minutes. Set aside to cool. Turn oven heat up to 350 degrees.
- Make your stuffing: Melt stick of butter in a large soup pot or dutch oven over medium heat. Add the diced celery, onion, thyme, sage, salt, and pepper. Cook over medium high heat, stirring, for 10-12 minutes. Stir in your fresh cranberries. Next, measure out your two cups of broth. Add 1/4 of the dried bread to the pot, and 1/4 of the broth (1/2 cup). Stir gently - the goal here is to evenly moisten the bread. Repeat this 3 more times until all the bread and broth have been used. (Reserve the remaining 1/4 cup of broth.)
- Bake: Butter a 9x13 baking dish and gently spoon the stuffing mixture into it. Don't pack it in. If you see any chunks of bread that didn't get moistened - drizzle the reserved 1/4 cup of broth over those spots. Pour the 2 TBSP of melted butter over the stuffing. Sprinkle on a little extra thyme and sage. Bake, uncovered, for 20 minutes. Cover with foil and bake for 20 more minutes.
- Serve + Store: Serve warm! Store leftovers in an airtight container in the fridge for up to 5 days.
BRIOCHE BREAD STUFFING RECIPE | THE SPECKLED PALATE
From thespeckledpalate.com
Estimated Reading Time 7 mins
- Two-three days before: Chop the bread into 1” cubes. Place in a large bowl, and set aside. Let sit until super stale.
- Add the chopped onions, celery and garlic to the melted butter. Cook until the vegetables have softened, about 5-8 minutes.
WILD MUSHROOM AND BRIOCHE STUFFING {VEGETARIAN ...
From foolproofliving.com
Estimated Reading Time 6 mins
- Butter a large oven-proof dish. You can use a large oval casserole dish (like the one I used) or a 9X13 Pyrex.
- Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add leeks and shallots. Cook, stirring occasionally, for 3 -5 minutes, or until wilted. Stir in the mushrooms, garlic, salt, pepper, and thyme, and cook 8-10 minutes or until most of the juices evaporated.
- Stir in the butter. When the butter melts, add in the wine. Turn it down to medium-low heat, and cook for 5-8 minutes or until most juices are gone. When cooked, fish out the thyme sprigs, and allow it to cool for 10-15 minutes, off the heat.
MUSHROOM BRIOCHE STUFFING - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
Estimated Reading Time 3 mins
- Add minced onion and celery and cook for 2-3 minutes. Add mushrooms. Cook, stirring occasionally, 10 minutes or so until mushrooms are soft and some of the liquid has evaporated.
BRIOCHE STUFFING-BAKED EGGS RECIPE | MYRECIPES
From myrecipes.com
- Preheat the oven to 275ºF. Slice the brioche into rough 1-inch chunks and lay on a large sheet pan. Bake until dry (depending on how stale the bread was when you started this can take anywhere from about 45 minutes-1 hour). When the breadcrumbs are finished, let them cool slightly, then transfer to a large bowl.
- In a large skillet, melt the butter and let it foam over medium heat. Add the onions and sauté until translucent, then add the celery, mushrooms, 1 teaspoon salt and pepper. Cook until the vegetables are soft, about 5 more minutes.
- Pour the vegetables into the bowl with the bread, and mix in the herbs and vegetable stock. Taste, and add remaining salt and more pepper if needed.
- Increase the oven temperature to 375ºF and butter a 13x9-inch casserole dish. Pour the casserole mixture into the dish. Note: at this point, the casserole can be covered with plastic wrap and chilled overnight in the refrigerator.
18 USES FOR LEFTOVER BRIOCHE – SWEET & SAVORY | CUISINEVAULT
From cuisinevault.com
- French toast. Let’s start with the most popular use for brioche, French Toast. It’s a quick and easy option that’s suitable for any time of day. Making this snack is as simple as dipping leftover slices of bread in a bowl of beaten egg, cinnamon, and sugar until completely coated.
- Bread pudding. Since the early 11th century, stale bread has been put to use in kitchens as a popular pudding. Also known as “poor man’s pudding”, bread cubes are soaked in a mixture of sugar, eggs, and milk.
- Trifle. If you’ve never had a luxurious trifle then you’re missing out. Layers of booze-soaked sponge cake (or biscuits like ladyfingers) are combined with layers of jello, vanilla custard, fruit, and cream.
- Churros. Authentic churros are Spanish fried dough sticks that are similar to regular donuts. A simple mix of flour, baking powder, sugar, oil, and water is all that’s needed to make these tasty snacks.
- Ice cream sandwiches. If you’ve got leftover brioche buns, then one of their best uses is ice cream sandwiches. The texture of the bread is a perfect match for creamy frozen desserts.
- Bostock. Bostock was invented by the French. Their bakers literally created this recipe as a way to use day-old brioche. Bread slices are smeared with marmalade or soaked in syrup before being slathered in frangipane or almond cream.
- Monte Cristo. The Monte Cristo is an example of how simple food is often the best. Between two slices of brioche, layer ham, mayonnaise, mustard, and a slice of your favorite melting cheese.
- Brioche burgers. No list of uses for brioche would be complete without brioche burgers. The bun’s mildly sweet flavor and soft texture is incredible filled with your favorite fillings.
- Texas toast. Got an unsliced loaf of brioche you want to use up? Cut thick 1-inch slices of bread and soak them in melted garlic butter. Transfer to a lined sheet pan and freeze.
- Eggs in a basket. Kids love this one, as do most adults! Take a slice of brioche and cut a circle out of the center. Melt butter in a pan on a medium heat then add the brioche.
CRANBERRY CHESTNUT BRIOCHE STUFFING RECIPE BY THE REDHEAD ...
From theredheadbaker.com
- Preheat oven to 400 F. Lightly grease a 2.75-quart baking dish with nonstick cooking spray and set aside.
- Heat olive oil in a large dutch oven over medium high heat. Sauté the onion and celery for 8 to 10 minutes. Add chestnuts, cranberries, sage, thyme and parsley and cook 2 minutes more. Remove from the heat.
- Transfer stuffing to the prepared baking dish and cover with foil. Bake for 30 minutes. Remove the foil and bake 10 minutes more or until lightly browned and slightly crisped on top.
BONELESS TURKEY BREAST WITH BRIOCHE STUFFING - FAMILYSTYLE ...
From familystylefood.com
- To butterfly the turkey: Make a perpendicular slice 3/4 of the way through the thicker, long side of the breast, and open it up like a book. Pound with a mallet to an even thickness.
- Arrange the prosciutto slices on a work surface in 3 or 4 rows of 2 slices each with the long sides horizontal. Put the turkey skin-side down on the prosciutto.
PORTUGUESE SAUSAGE CRANBERRY BRIOCHE STUFFING RECIPE
From saltandwind.com
Estimated Reading Time 3 mins
SQUASH, CHESTNUT, AND BRIOCHE STUFFING RECIPE | RECIPE ...
From pinterest.ca
BRIOCHE CHESTNUT STUFFING | NYT - A MELISSA CLARK ...
From youtube.com
BRIOCHE STUFFING RECIPES
From tfrecipes.com
THIS BRIOCHE STUFFING RECIPE WILL STEAL THE SHOW THIS ...
From littlethings.com
BRIOCHE STUFFING - KITCHEN SKIP
From kitchenskip.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
