Warm, doughy, and full of flavor – this is a holiday dish everyone can enjoy making AND eating. Recipe in the comments
*For an easy clean up, spray with water, turn the knob to EasyClean, wait 10 minutes, then wipe away any spills for a spotless oven
9 cups slightly stale brioche, cut into 1 1/2-inch cubes
1 pound sage sausage, cooked and crumbled
1 cup pecans, toasted and chopped
1/2 cup parsley, chopped
2 tablespoons sage, chopped
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
10 tablespoons butter, divided
4 stalks celery, chopped into 1/2-inch pieces
3 garlic cloves, minced
2 bunches scallions, thinly sliced
1/4 cup apple cider vinegar
2 cups chicken stock
2 cups heavy cream
6 eggs, lightly beaten
Kosher salt, to taste
Pepper, to taste
1. Grease a 9 x 13 inch baking dish and set aside. In a large bowl, mix the brioche, sausage, pecans, parsley, sage, rosemary and thyme and toss to combine.
2. In a skillet over medium-low heat, melt 8 tablespoons of butter and saute celery and garlic until soft, about 10 minutes. Add scallions and cook for about 3 to 4 minutes, then add apple cider vinegar to deglaze the pan. Pour over the brioche and herb mixture and stir gently, taking care not to break down the bread.
3. Preheat oven to 350 degrees. Whisk together the chicken stock, heavy cream, eggs, salt and pepper. Pour over the bread mixture and mix until thoroughly combined. Pour mixture into prepared baking dish, dot the top with the remaining 2 tablespoons of butter and bake for about 1 hour, or until center is just set. 4. Serve warm.
*For an easy clean up, spray with water, turn the knob to EasyClean, wait 10 minutes, then wipe away any spills for a spotless oven!