Apricot Sausage & Brioche Stuffing
Bex Blundy
10
15 minutes
42 minutes
Our apricot sausage & brioche stuffing is a great accompaniment to turkey for your Christmas meal. It is golden brown and buttery, with sweetness from the brioche and the apricots in the sausages. A fresh onion bite from the chives really brings the dish together with its rich flavour and custardy texture.
Ingredients
1 loaf brioche bread, cubed and left to stale overnight
6 chicken & apricot sausages, meat squeezed from the skins
50g salted butter
Drizzle of olive oil
6 garlic cloves, sliced
2 onions, finely sliced
4 sticks celery, diced, plus the leaves
100ml dry white wine
3 eggs
500ml quality chicken stock
40g chives, finely sliced
Salt & freshly ground black pepper
Directions
Preheat the oven: to 200°C.
Stale the bread: The night before you will make the stuffing, cube the brioche bread and leave the cubes on the side to stale under a dry tea towel.
Soften the vegetables: Melt the butter in a large frying pan, add a drizzle of olive oil and fry off the diced celery, sliced onions and sliced garlic over medium heat until softened, about 6 minutes.
Cook the sausage meat: Add the apricot & chicken sausage meat to the celery and onion mix, and fry until the sausage is browned, another 6 minutes.
Deglaze the pan: Pour in 100ml white wine and use a spatula or wooden spoon to scrape the bottom of the pan.
Prepare the egg mix: Whisk three eggs and 500ml chicken stock together in a bowl.
Combine all of the ingredients: Add the cooked leeks, celery and sausage meat mix, the brioche and the finely sliced chives to the egg mix. Season with salt and pepper and stir well. Leave the mix for 5 minutes so that the brioche soaks up some of the liquid.
Bake the stuffing: Pour the stuffing into a baking tray and cover the tray with a layer of tinfoil. Bake for 25 mins, then remove the tinfoil and continue baking for another 5 minutes. The finished stuffing should be golden and crispy on top and the egg mixture set.
Ingredients you'll need
