When she thought about her favorite recipes, Martha Stewart knew that her recipe for brioche filling was among her best dishes.
“This [is] a definite must-have for the Thanksgiving table,” says the lifestyle expert of her fruit-packed crowd-pleasing classic. The celebrity chef’s version is loaded with leeks, apples and pears and has notes of sage and a buttery brioche bread base.
“If you don’t have time to dry the bread overnight, bake it in a preheated 350° oven until crisp but not golden, about 10 minutes,” says Stewart.
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Martha Stewart leek, apple and pear brioche filling.
Fred Hardy
Martha Stewart leek, apple and pear brioche filling
2 lbs. brioche bread, cut into 1-in. dice
¾ cup (6 oz.) unsalted butter, plus more for baking dishes
2 large yellow onions, chopped
2 medium leeks, white and light green parts, thinly sliced into crescents
2 apples, peeled and cut into ½ inch pieces. dice
2 pears, peeled and cut into ½-inch slices. dice
3 large celery stalks, chopped
1 tablespoon plus 2 teaspoons. kosher salt, divided
1 tablespoon freshly ground pepper, divided
¼ cup chopped fresh sage
1¼ to 2 cups store-bought vegetable stock
2 large eggs, lightly beaten
½ cup chopped fresh flat parsley
2 teaspoons poultry or turkey seasoning mix (like Bell’s All-Natural Seasoning)
1. Arrange the bread cubes on 2 rimmed baking sheets; let it dry overnight.
2. Preheat oven to 350°. Melt the butter in a 14-inch flat-sided skillet over medium-high. Add onions, leeks, apples, pears, celery, 1 tablespoon of salt and 2 teaspoons of pepper. Cook, stirring occasionally, until the vegetables and fruit are soft and golden, about 15 minutes. Stir in the sage; cook for 1 more minute.
3. Place the bread in a very large bowl. Add vegetable mixture; throw to combine. Pour 1¼ cups of the stock over the mixture. Add eggs, parsley and poultry seasoning; stir to combine. If the mixture seems dry, add more stock, ¼ cup at a time. Season with the remaining 2 teaspoons of salt and 1 teaspoon of pepper.
4. Place 12 cups of the filling mixture in a buttered 13-by-9-inch baking dish. Place the remaining 6 cups of the filling mixture in a buttered 8-inch square baking dish. (Alternately use 12 cups stuffing to stuff turkey; place remainder in buttered 8-inch square baking dish). Bake until the filling is heated through and the top is golden brown, 40 to 45 minutes.
Serving time: 12
Active time: 25 minutes
Total time: 1 hour, 5 minutes (plus drying overnight)
Categories: Trends
Source: HIS Education