Brioche Stuffing
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Brioche Stuffing

Brioche Stuffing

with Cranberries

Brioche Stuffing with Cranberries

Allergens:
Wheat
Eggs
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time4 hours
Prep Time
DifficultyHard

Ingredients

/ serving 6 people

2.5 ounce

Celery

1 unit

Yellow Onion

Sage

Thyme

6 unit

Brioche Buns

(Contains Wheat)

1 ounce

Dried Cranberries

1 unit

Veggie Stock Concentrate

2 unit

Chicken Stock Concentrate

1 teaspoon

Garlic Powder

1 unit

Eggs

(Contains Eggs)

Not included in your delivery

4 tablespoon

Butter

(Contains Milk)

Cooking Oil

Salt

Pepper

Cooking Spray

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Nutrition Values

/ per serving
Calories460 kcal
Fat22 g
Saturated Fat11 g
Carbohydrate64 g
Sugar16 g
Dietary Fiber2 g
Protein8 g
Cholesterol95 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Dish
Large Bowl
Large Pan
Small Bowl

Instructions

1

PREP: Adjust rack to middle position and preheat oven to 450 degrees. Coat an 8-by-8-inch baking dish with nonstick cooking spray. Finely dice celery. Halve, peel, and mince onion. Pick sage leaves from stems; finely chop leaves until you have 1 TBSP. Strip thyme leaves from stems; finely chop leaves until you have ½ TBSP. (Save remaining herbs for later!) Halve buns, then cut into 1-inch cubes.

2

SOAK: Fill a large bowl or large liquid measuring cup with 1½ cups warm water. Stir in dried cranberries, vegetable stock concentrate, and chicken stock concentrates. Set aside.

3

COOK: Melt 3 TBSP butter in a large pan over medium-high heat. Add celery, onion, and a big pinch of salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 3 minutes. Stir in garlic powder, 1 TBSP chopped sage, and ½ TBSP chopped thyme; cook until fragrant, 30 seconds. Stir in cranberries and soaking liquid, scraping up any browned bits from bottom of pan. Bring veggie mixture to a boil, then turn off heat.

4

MIX: Crack egg into a small bowl; beat until combined. (TIP: You can also crack egg into the bowl or liquid measuring cup from Step 2.) In a second large bowl, combine brioche cubes and veggie mixture; season with salt and pepper. Let cool 1-2 minutes, then stir in beaten egg until well distributed. Transfer stuffing to prepared baking dish. Dice 1 TBSP butter into small pieces; sprinkle on top of stuffing. TIP: Wash and dry pan to reuse for Classic Gravy.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

5

BAKE: Coat one side of a large piece of foil with nonstick cooking spray. Cover stuffing with prepared foil, coated side down. Bake on middle rack for 20 minutes. Remove foil and continue baking until lightly browned and crisp on top, 10-15 minutes more. (Watch carefully to prevent burning.) Remove from oven and let rest 5-10 minutes before serving.

ASSEMBLED THE DAY BEFORE? Bake straight from the refrigerator, covered with foil, for 25 minutes, then remove foil and bake 15 minutes more.