Brioche Bread Crumb Stuffing
Brioche provides just the touch of sweetness that will make this stuffing the highlight of your holiday meal. For a vegetarian option, substitute the ground pork for butternut squash and the chicken stock for vegetable stock. This recipe can also be made gluten free using gluten free breadcrumbs instead of brioche.
Ingredients
- celery stalk, cut into 4" pieces
- 1 (350 g) medium onion, peeled and quartered
- 1 (loaf Tablespoon) loaf brioche bread, loaf
- 2 Tablespoons Winter Spice Seasoning
- 3 Tablespoons extra virgin olive oil
- ½ bunch (17 g) Italian flat leaf parsley, 1 cup lightly packed
- 12 Tablespoon sage leaves, chopped
- 1 pound (450 g) ground pork
- 2 cups (480 ml) chicken broth
- 4 Tablespoons (55 g) butter
- 2 large eggs, lightly beaten
Directions
- Preheat oven to 350°F. Place baking dish into oven to preheat (cast iron skillet preferred).
- Place onion, celery and parsley into Vitamix container with enough water so vegetables float above the blade. Secure the lid.
- Select Variable 6.
- Pulse vegetables 6 – 8 times, strain and set aside.
- Place toasted brioche, 4 cups at a time, into the Vitamix container (2 cups at a time for 48 oz container).
- Select Variable 6. Pulse 6 – 8 times (3 – 4 batches total). Set aside.
- Heat a large nonstick skillet over medium-high heat.
- Add oil and onion, celery, parsley mixture.
- Sauté 5 – 8 minutes or until onions turn translucent.
- Add sage leaves, pork, and seasoning. Cook another 10 – 12 minutes or until pork is cooked through.
- Remove from heat and add bread crumbs, chicken stock, eggs, and butter. Toss with pork mixture lightly.
- Once mixed together, place into pre-heated dish or pan (or in the center of crown roast).
- Bake at 350°F for 30-45 minutes or until golden brown and cooked through.
Chef's Notes
- Butternut squash can replace the ground pork easily for a vegetarian alternative.
- Vegetable stock can replace the chicken stock for a vegetarian alternative.
- Use gluten free bread crumb instead of brioche to make gluten free.
Ingredients
- celery stalk, cut into 4" pieces
- 1 (350 g) medium onion, peeled and quartered
- 1 loaf brioche bread, loaf
- 2 Tablespoons Winter Spice Seasoning
- 3 Tablespoons extra virgin olive oil
- ½ bunch (17 g) Italian flat leaf parsley, 1 cup lightly packed
- 12 sage leaves, chopped
- 1 pound (450 g) ground pork
- 2 cups (480 ml) chicken broth
- 4 Tablespoons (55 g) butter
- 2 large eggs, lightly beaten
Directions
- Preheat oven to 350°F. Place baking dish into oven to preheat (cast iron skillet preferred).
- Place onion, celery and parsley into Vitamix container with enough water so vegetables float above the blade. Secure the lid.
- Select Variable 6.
- Pulse vegetables 6 – 8 times, strain and set aside.
- Place toasted brioche, 4 cups at a time, into the Vitamix container (2 cups at a time for 48 oz container).
- Select Variable 6. Pulse 6 – 8 times (3 – 4 batches total). Set aside.
- Heat a large nonstick skillet over medium-high heat.
- Add oil and onion, celery, parsley mixture.
- Sauté 5 – 8 minutes or until onions turn translucent.
- Add sage leaves, pork, and seasoning. Cook another 10 – 12 minutes or until pork is cooked through.
- Remove from heat and add bread crumbs, chicken stock, eggs, and butter. Toss with pork mixture lightly.
- Once mixed together, place into pre-heated dish or pan (or in the center of crown roast).
- Bake at 350°F for 30-45 minutes or until golden brown and cooked through.
Chef's Notes
- Butternut squash can replace the ground pork easily for a vegetarian alternative.
- Vegetable stock can replace the chicken stock for a vegetarian alternative.
- Use gluten free bread crumb instead of brioche to make gluten free.
Ingredients
- celery stalk, cut into 4" pieces
- 1 Tablespoon (350 g) medium onion, peeled and quartered
- 1 loaf brioche bread, loaf
- 2 Tablespoons Winter Spice Seasoning
- 3 Tablespoons extra virgin olive oil
- ½ Tablespoon bunch (17 g) Italian flat leaf parsley, 1 cup lightly packed
- 12 Tablespoon sage leaves, chopped
- 1 pound (450 g) ground pork
- 2 cups (480 ml) chicken broth
- 4 Tablespoons (55 g) butter
- 2 large eggs, lightly beaten
Directions
- Preheat oven to 350°F. Place baking dish into oven to preheat (cast iron skillet preferred).
- Place onion, celery and parsley into Vitamix container with enough water so vegetables float above the blade. Secure the lid.
- Select Variable 6.
- Pulse vegetables 6 – 8 times, strain and set aside.
- Place toasted brioche, 4 cups at a time, into the Vitamix container (2 cups at a time for 48 oz container).
- Select Variable 6. Pulse 6 – 8 times (3 – 4 batches total). Set aside.
- Heat a large nonstick skillet over medium-high heat.
- Add oil and onion, celery, parsley mixture.
- Sauté 5 – 8 minutes or until onions turn translucent.
- Add sage leaves, pork, and seasoning. Cook another 10 – 12 minutes or until pork is cooked through.
- Remove from heat and add bread crumbs, chicken stock, eggs, and butter. Toss with pork mixture lightly.
- Once mixed together, place into pre-heated dish or pan (or in the center of crown roast).
- Bake at 350°F for 30-45 minutes or until golden brown and cooked through.
Chef's Notes
- Butternut squash can replace the ground pork easily for a vegetarian alternative.
- Vegetable stock can replace the chicken stock for a vegetarian alternative.
- Use gluten free bread crumb instead of brioche to make gluten free.
