Nov 12, 2013 7:20 PM by Chef Russell Michel, Westin La Paloma Resort

Holiday Brioche Stuffing

3 Each Brioche bread loaf (Bella Bru Baking Company)
1 cup Apple cider
2 cup chicken stock
2 T Olive oil
1 lb butter (room temperature)
1 cup diced onion
1 cup chopped roasted chestnuts
½ cup diced celery
1 T Garlic chopped
4 each granny smith apples
½ bnch sage (stemmed and chopped)
1 bnch - Italian parsley (stemmed and chopped)
To taste - salt and pepper

First, tear bread into 1 - 1 ½ inch pieces. Then, in a pre-heated oven bake ½ of the bread at 225 degrees until dry (about 12 minutes) and bake the other ½ 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 3 minutes or until onions become translucent, stirring constantly. Then add the chestnuts, celery, and garlic, sautéing for an additional 2 minutes. Then add the apples and herbs, sautéing for 4 minutes. Now add the apple cider and ½ of the stock, bringing the mixture to a boil. Add the bread to the mixture, stirring in continuously until fully incorporated. Add the other ½ of the stock as needed for moisture (see cook's note). Once consistency is achieved, allow cooling and store in the refrigerator overnight. Allow cooling to 40 degrees within 6 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. Serves 14 people.

Cook's note: If recipe is dry add additional stock until the recipe is moist, not wet.

Recipe compliments of Chef Russell Michel
Executive Chef, Westin La Paloma


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