Brioche and Cornbread stuffing

Well Thanksgiving is fast approaching, and its high-time we got to some recipes. So this week that’s what we will be talking about, I’ll start with Stuffing, move onto Cranberry Sauce, and then a Pesto-Crusted Turkey. Then we are going to finish with a Stuffed French Toast for breakfast on the Friday after; you’re going to need all those carbs to make it through “Black Friday”.

I’ll admit I cheated a little on this one by using some store bought Cornbread stuffing mix. The rest is all original; the Brioche really added some great buttery flavor. And let’s face it when was the last time you saw Brioche in Stuffing… I never have.

Brioche and Cornbread stuffing

Cornbread stuffing- 2 cups

Brioche-3 cups (cubed)

Chicken Stock- 2 ¾ cups

Onion- ½ cup (small diced)

Celery- ¾ cup (small diced)

Apples- 3 cups (medium diced, Granny Smiths)

Italian Sausage- 2 ½ cups (spicy, bulk)

Sage- ½ cup, divided (fresh, chopped) ¼ cup for garnish

Salt & Pepper- to taste

Method to the Madness

1)      Dice Brioche, and lay the cubes out on a baking pan let rest overnight. Two days if you have the time.

2)      Pre-heat oven to 350. In a sauté pan cook Italian sausage until brown on all sides. Remove from pan saving the juices. In the same pan with the juices sauté the onion and celery, until onions become translucent. Remove from the pan set aside.

3)      In the same pan sauté the apples until just tender and turning golden brown 4-6 minutes.

4)      In a large mixing bowl combine everything together, season with salt & pepper; mix well. Put everything in a 3 quart baking dish, cover with foil and bake for 35 minutes, until all liquid is absorbed. For a crunchy top do not cover.