Holiday Brioche Stuffing - Westin La Paloma

Holiday Brioche Stuffing - Westin La Paloma

TUCSON, AZ (Tucson News Now) - Holiday Brioche Stuffing - Westin La Paloma

Serves 14 people

Ingredients

  • 3 each - Brioche bread loaf
  • 1 cup - Apple cider
  • 2 cup – Chicken stock
  • 2 T - Olive oil
  • 1 lb – Butter (room temperature)
  • 1 cup – Onion, diced
  • 1 cup – Roasted chestnuts, chopped
  • 1/2 cup – Celery, diced
  • 1 T - Garlic, chopped
  • 4 each – Granny smith apples, peeled and ½ inch cubes
  • 4 stems– Sage (stemmed and chopped)
  • 1/2 each – Italian parsley (stemmed and chopped)
  • To taste – Salt and black pepper

Directions:

First, tear bread into 1 – 1 1/2 inch pieces. Then, in a pre-heated oven bake 1/2 of the bread at 225 degrees until dry (about 12 minutes) and bake the other 1/2 at 400 degrees until golden brown (about 6 minutes).

While the bread is baking, dice the vegetables and chestnuts (1/4" size). Chop garlic and herbs separately; heat stock to a boil in a separate pot. In a deep roasting pan or pot, pre-heat olive oil over medium high heat until oil begins smoking; add butter and onions sautéing for approximately three minutes or until onions become translucent, stirring constantly. Then add the chestnuts, celery, and garlic sautéing for an additional two minutes. Then add the apples and herbs sautéing for four minutes. Now add the apple cider and 1/2 of the stock bringing the mixture to a boil. Add the bread to the mixture stirring in continuously until fully incorporated. Add the other 1/2 of the stock as needed for moisture (see chef's note). Once consistency is achieved, allow cooling and store in the refrigerator overnight. Allow cooling to 40 degrees within six hours to ensure safe food handling.

For dinner service: place the stuffing in a baking pan covered with foil; bake at 350 degrees for approximately 30 minutes or heated through to 165 degrees.

Chef's note: If appearance is dry add additional stock until the stuffing is moist, not wet.

Copyright 2015 Tucson News Now. All rights reserved.