Preheat oven to 350°F (175°C). Spread the Brioche on a baking sheet and toast for 10-15 minutes, or until lightly golden and dried out.
In a large skillet, melt the Butter and Duck fat over medium heat. Add the Shallots and Leeks and cook until softened, about 5 minutes.
Add the Mushrooms and cook until browned and tender, about 8-10 minutes. Deglaze the pan with the Sherry, scraping up any browned bits.
In a large bowl, combine the toasted Brioche, cooked Vegetables and Mushrooms, Parsley, and Thyme.
Gradually pour in the Chicken stock, tossing gently to moisten the Bread. Do not over-saturate.
Transfer the stuffing to a greased baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and heated through.
1/4 cup60 mLLeeks-white and light green parts only, finely diced
1/4 cup57 gUnsalted butter
2 tbsp30 mLDuck fat
4 cups960 mLHomemade chicken stock
1/4 cup60 mLDry sherry
2 tbsp30 mLFresh parsley-chopped
1 tbsp15 mLFresh thyme-chopped
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite pepper
1 tbsp15 mLWhite truffle oil
Equipment
Baking sheet
Large skillet
Large bowl
9x13 inch baking dish
Instructions
Preheat oven to 350°F (175°C). Spread the Brioche on a baking sheet and toast for 10-15 minutes, or until lightly golden and dried out.
In a large skillet, melt the Butter and Duck fat over medium heat. Add the Shallots and Leeks and cook until softened, about 5 minutes.
Add the Mushrooms and cook until browned and tender, about 8-10 minutes. Deglaze the pan with the Sherry, scraping up any browned bits.
In a large bowl, combine the toasted Brioche, cooked Vegetables and Mushrooms, Parsley, and Thyme.
Gradually pour in the Chicken stock, tossing gently to moisten the Bread. Do not over-saturate.
Transfer the stuffing to a greased baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and heated through.
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