Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
The first time I had brioche was when I lived in France in the mid-80s. Subsequently, brioche has become one of my all time favorite breads. Quite honestly, I don’t know what could be better than brioche, sausage, and sage combined into a stuffing. I typically am not really into dried fruit in my stuffing, but if you are then add 1/2 cup dried cherries or cranberries.
- 1 Pound Brioche
- 1/2 Cup Unsalted Butter
- 4 Celery Stalks (Diced)
- 1 Large Yellow Onion (Peeled & Diced)
- 1 Pound Sweet Italian Sausage (Remove Casings)
- 2 1/2 Cups Turkey or Chicken Stock
- 1/3 Cup Fresh Sage (Chopped)
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- Cut brioche into 1 inch cubes. Place into large-size bowl.
- In large-size sauté pan melt butter, over a medium heat for 2 minutes. Add celery and onions. Cook 15 minutes over a medium heat until very soft.
- In a medium-size pan sauté sausage. Break up sausage into small pieces while cooking. Cook for 5 minutes. Add sage and sauté with sausage and cook for 1 more minute.
- In a small-size saucepan, heat turkey or chicken stock for 6 minutes.
- Add 1 cup heated turkey or chicken stock to pan filled with sausage. Turn heat to medium-high and cook for 5 minutes, scraping any bits from bottom of pan.
- Pour sausage mixture over brioche cubes. Add remaining turkey/chicken stock. Add celery mixture and stir well. Stir in kosher salt and pepper. Add more stock if stuffing seems dry.
- Stuff turkey with stuffing and roast turkey as directed.
- Serves 10
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen