Brioche Stuffing

Name: Brioche Stuffing
Yield: 10
Ingredients: 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

Recipe by Pierce Abernathy from tasty.co

Sides

Ingredients

10 servings

•

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

Instructions

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!