Chef's Quick Tip: Brioche stuffing

This week, Chef Kevin O’Neil of EP Local & An EP Experience catering shows Tina Redwine how to make brioche bread stuffing.

News 12 Staff

Nov 24, 2020, 3:56 PM

Updated 1,308 days ago


This week, Chef Kevin O’Neil of EP Local & An EP Experience catering shows Tina Redwine how to make brioche stuffing. 
Brioche stuffing
- 1 Loaf of Brioche Bread
- 1 stick of butter *melted*
- 1 Cup of Red Onions
- 1 Cup of Celery
- 1 Cup of Carrots
- Cooked Sausage ( Cooked and chopped) - Parsley & Chives
- 1 Qt of Vegetable Stock
- Salt & Pepper
- 3 whole Eggs
- Salt & Pepper
- Thyme & Rosemary
Begin by dicing up your favorite brioche bread into nice quarter inch pieces toast in the oven at 350°. Place sausage in baking tray can cook for 10 min in a 350 oven, once cooled down chop into identical pieces as the brioche bread. Please red onions celery carrots chop sausage in a bowl with Toasted Brioche. Mixed vegetable stock and three whole eggs In a mix of in a mixing bowl until well combined. Pour the vegetable stock and mix well with the dry ingredients. Place stuffing mixture in a greased parking tray, and place in a 350° oven for 20 minutes, then cool down 

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