Behind the Recipes
Brioche Stuffing by Chef Maximo Lopez May
Makes 4-6 servings
INGREDIENTS:
7 cups brioche, cubed and toasted
1/2 cup butter
8 oz. duck salami, diced
6 ribs celery, diced
2 medium onions, diced
4 cloves garlic, minced
6 sage leaves
6 sprigs marjoram
8 sprigs thyme, picked
1/4 cup parsley
2 eggs, beaten
Kosher salt to taste
Black pepper to taste
2 cups turkey stock
PREPARATION:
1. In a large rondo over medium heat, then melt the butter and add the duck salami. Cook for 2 minutes to render some of the duck fat.
2. Add the onions, celery, and garlic. Sweat the vegetables until translucent. Add the herbs and cook one minute more.
3. Transfer this mixture into a large mixing bowl. Add the brioche, stock, and eggs and toss to incorporate all ingredients evenly. Place in a greased pan and cover with aluminum foil.
4. Bake at 350 degrees for 25 minutes. Remove the aluminum foil and cook for 20 minutes more until the top is golden brown. Let cool 10 minutes before serving.
Photo courtesy of finecooking.com
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