BRIOCHE STUFFING WITH CHESTNUTS AND FIGS

BRIOCHE STUFFING WITH CHESTNUTS AND FIGS image

Yield serves 10

Number Of Ingredients 18

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1/2 loaf of brioche
1/2 cup (1 stick) butter
1/2 cup celery, medium fine dice
1/2 cup fennel, medium fine dice
1/4 cup Fiji apple, medium fine dice
1 cup Spanish onion, medium fine dice
1 pound vegetarian sausage, finely diced (optional)
2/3 cup glazed chestnuts, medium fine dice
2/3 cup dried figs, medium fine dice
1/3 cup reduced (syrupy) vegetable stock
2 cups vegetable stock
1 tablespoon salt
2 eggs
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh sage leaves, chopped
2 teaspoons fresh marjoram leaves, chopped
1 pinch quatre épices
2 teaspoons ground pepper

Steps:

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. 2. Melt 1/4 cup (1/2 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.) 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. 4. Bake in a 9- by 13-inch baking dish at 350 degrees Fahrenheit for 40 minutes or until browned and hot throughout.