wild mushroom and chestnut brioche stuffing with fresh sage
THANKSGIVING TIP:
This is a rich and flavorful stuffing. Instead of using animal fat
as a tenderizer (additional melted butter, bacon, or sausage) this stuffing gets
its moisture from lowfat milk. The autumn flavors comes from well-browned,
earthy mushrooms and fresh sage and thyme. To make things easy for yourself on
Thanksgiving Day, you can prepare the stuffing in advance and bake it on Thanksgiving Day.
serves 8-10
what you need:
1 loaf or 4-5 large buns (5 heaping cups) quality brioche, cut into ½ – 1” cubes 1 ¼cup lowfat milk
1 bouquet garni (1 bay leaf and 1 cluster of sage leaves)
2 tablespoons unsalted butter
2 tablespoons minced fresh sage leaves 8-10 fresh thyme stems, stripped Read the rest of this entry »
