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
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 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
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
WILD RICE, CHESTNUT & SQUASH STUFFING
Add a colourful and healthy dish to your Christmas lunch table with this vegetarian stuffing
Provided by Good Food team
Categories Buffet, Side dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the onion, squash and chestnuts into a roasting tin with the oil, chopped sage and seasoning, then toss well with your hands. Roast for 20 mins or until the edges of the squash start to tinge brown. If your oven is full, you can simply fry the lot together in a large frying pan.
- Add the rice and stir to coat it, then tip the lot into a saucepan. Add the stock and stir well. Bring to a simmer and cook for 20-25 mins or until the rice is tender and the stock absorbed. Add cheese, if using, and tip into a baking dish. You can now cover and chill the stuffing for up to a day. To finish, heat grill to high, then cook until the top is browned and crisp and the stuffing is hot through.
Nutrition Facts : Calories 191 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium
More about "squash chestnut and brioche stuffing recipes"
CRANBERRY CHESTNUT BRIOCHE STUFFING RECIPE BY THE …
From theredheadbaker.com
RECIPE: BRIOCHE CHESTNUT STUFFING, FROM NEW YORK TIMES …
From cbsnews.com
CHESTNUT AND BRIOCHE STUFFING - THE DAILY MEAL
From thedailymeal.com
HOW TO MAKE THE BEST BRIOCHE BREAD STUFFING RECIPE
From thespeckledpalate.com
BAKED SQUASH WITH CHESTNUT NUT ROAST STUFFING | REBEL RECIPES
From rebelrecipes.com
4.2/5 (4)Category Main CourseServings 4Estimated Reading Time 2 mins
BAKED ACORN SQUASH WITH CHESTNUT, LEEK & APPLE STUFFING
From blueapron.com
SQUASH, CHESTNUT, AND BRIOCHE STUFFING | RECIPE | STUFFING RECIPES ...
From pinterest.com
45 BAKED SQUASH RECIPES TO MAKE THIS FALL - TASTE OF HOME
From tasteofhome.com
SQUASH, CHESTNUT, AND BRIOCHE STUFFING RECIPE - PINTEREST
From pinterest.com
SQUASH, CHESTNUT, AND BRIOCHE STUFFING RECIPE - PINTEREST
From pinterest.com
ROASTED SQUASH WITH CORNBREAD, SAGE AND CHESTNUT STUFFING
From cooking.nytimes.com
CLASSIC BRIOCHE STUFFING - TWO OF A KIND
From twoofakindcooks.com
SQUASH, CHESTNUT, AND BRIOCHE STUFFING - MEALPLANNERPRO.COM
From mealplannerpro.com
SQUASH, CHESTNUT, AND BRIOCHE STUFFING | PUNCHFORK
From punchfork.com
STUFFED BUTTERNUT SQUASH - SPEND WITH PENNIES
From spendwithpennies.com
SQUASH, CHESTNUT, AND BRIOCHE STUFFING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE BEST BUTTERNUT SQUASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
50 OF GRANDMA'S ALL-TIME BEST SQUASH RECIPES | TASTE OF HOME
From tasteofhome.com
You'll also love