Brioche Stuffing With Chestnuts and Figs
- Total Time
- 1 hour, plus sitting overnight (optional)
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½loaf of brioche
- ½cup (1 stick) butter
- ½cup celery, medium fine dice
- ½cup fennel, medium fine dice
- ¼cup Fiji apple, medium fine dice
- 1cup Spanish onion, medium fine dice
- 1pound vegetarian sausage, finely diced (optional)
- ⅔cup glazed chestnuts, medium fine dice
- ⅔cup dried figs, medium fine dice
- ⅓cup reduced (syrupy) vegetable stock
- 2cups vegetable stock
- 1tablespoon salt
- 2eggs
- 2teaspoons fresh thyme leaves, chopped
- 2teaspoons fresh sage leaves, chopped
- 2teaspoons fresh marjoram leaves, chopped
- 1pinch quatre épices
- 2teaspoons ground pepper
Nutritional analysis per serving (10 servings)
336 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 14 grams protein; 524 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
Melt ¼ cup (½ 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.)
- Step 3
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.
- Step 4
Bake in a 9- by 13-inch baking dish at 350 degrees Fahrenheit for 40 minutes or until browned and hot throughout.
Private Notes
Comments
Where can I find glazed chestnuts? Is that the same as candied chestnuts?
I omitted the eggs, since I was trying to make a pudding, used fresh roasted chestnuts, and didn't use the full two cups of broth - I add just enough to make it all moist. The brioche was a nice sweet bread to use. I liked the end result, as did the others who ate It!
search a recipe for glazed chestnuts, very simple to make
It’s Canadian thanksgiving this weekend, anyone know if stuffing can be assembled the night before with the stock all combined, and just cook it off the next day? Thanks!!
Quatre épices is a mixture of white pepper, ginger, nutmeg, and cloves
Did not use glazed chestnuts, nor apples - too sweet for our tastebuds. It was delish!