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
CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
- Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
SQUASH, CHESTNUT, AND BRIOCHE STUFFING
Sweet butternut squash, homemade turkey stock, and three types of fresh herbs -- sage, thyme, and rosemary -- give this stuffing deep flavor.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h25m
Yield Makes 14 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Toss squash with oil and sage; season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast, flipping once, until golden brown and tender, about 40 minutes. Crumble sage.
- Melt butter in a large straight-sided skillet over high. Add onions, celery, thyme, rosemary, chestnuts, 2 teaspoons salt, and 3/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, 5 to 6 minutes. Add to a large bowl with bread and squash mixture. Drizzle with stock; toss to combine. Stir in parsley; season with salt and pepper. Let cool completely before stuffing bird.
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
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
SAUSAGE BRIOCHE DRESSING
Provided by Claire Robinson
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.
- In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.
BRIOCHE CHESTNUT STUFFING
Categories Nut
Number Of Ingredients 11
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.
CHESTNUT STUFFING
I have had this stuffing every Thanksgiving my entire life (26 years, that's a lot of stuffing!), it is truly a family tradition. Trust me, this is the best stuffing you'll ever taste! Thanks goes out to my Nana, the best cook in the Midwest!
Provided by KBROWN26
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h45m
Yield 16
Number Of Ingredients 9
Steps:
- With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
- In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
- Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 37.5 g, Cholesterol 35.2 mg, Fat 19.9 g, Fiber 1.4 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 744.2 mg, Sugar 4.9 g
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.
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