Brioche Stuffing
This brioche stuffing gets its character from honey and brown sugar, which caramelize on the bread as it bakes. Brioche is already rich with butter, so the cubes turn tender inside and crisp on top. Walnuts add crunch, dried apple adds chew and tartness, and red onion, celery, garlic and sage keep it savory. A short blast at higher heat finishes the surface in ten minutes.
Instructions
Heat the oven to 375 °F (190 °C). Put the chopped brioche, walnuts, dried apples, red onion, celery, garlic, sage, honey, brown sugar and butter cubes into a deep roasting pan, and season with salt and pepper to taste.
Mix everything together, then press it into a loose, flat layer so the bread is not packed down.
Bake for 25 minutes, until the butter has melted and the mixture is hot and fragrant.
Raise the oven temperature to 425 °F (220 °C) and bake for another 10 minutes to color and crisp the top. Serve immediately.
Make it personal.
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