Brioche, Pears and Chestnuts Stuffing

Brioche, Pears and Chestnuts Stuffing
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Brioche, Pears and Chestnuts Stuffing
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 loaf brioche
  • 1/2 stick Butter
  • 1 cup chopped yellow onions
  • 1 cup chopped celery
  • 1 pound ground sweet sausage meat
  • 1 cup cooked and peeled chestnuts
  • 3 medium ripe pears peeled, cored and sectioned
  • 1 tbsp cognac
  • 4 tbsp chopped herbs sage, thyme, rosemary
  • salt and pepper
  • 2 medium eggs
  • 2 cups stock vegetable, turkey or chicken
Servings: people
Units:
Instructions
  1. Dice brioche into a medium dice and allow to dry in a low oven or overnight at room temperature. Once dry, you will have about 2 cups total.
  2. Melt 1/4 cup (1/2 stick) of butter in a sauté pan. Sweat the celery, pear and onion until translucent and soft. ("Sweating" vegetables means slowly cooking them over low heat until soft but not brown.)
  3. In a second sauté pan, melt the remaining butter and cook sausage gently.Add the cognac and cook the alcohol out. Combine the butter and sausage with the diced brioche, celery and onion mixture, chestnuts, peat, tock 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.
  4. Bake in a 9- by 13-inch baking dish at 350 degrees Fahrenheit for 40/45 minutes or until browned and hot throughout.
Recipe Notes

figs, apples are a great substitution for pears. Fennel can be added.

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