Brioche Stuffing With Chestnuts And Figs Recipes
BRIOCHE CHESTNUT STUFFING
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
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 STUFFING WITH CHESTNUTS AND FIGS
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
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
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