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