Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Wild Mushroom and Brioche Stuffing

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Wild Mushroom and Brioche Stuffing Empty Wild Mushroom and Brioche Stuffing

    Post by Lobo Thu 21 Jan 2016, 12:04 am

    Wild Mushroom and Brioche Stuffing Img82l
    Wild Mushroom and Brioche Stuffing
    Wild Mushroom and Brioche Stuffing Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 60 minutes
    Servings: 6 to 6
    Earthy flavors combine with slightly sweet brioche bread to create this beautiful stuffing. If you like, try experimenting with other types of bread, such as raisin or nut varieties. Challah would be another excellent choice.






    • 291

    Ingredients:


    • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature, plus more for the dish
    • 2 shallots, minced
    • 4 cups (12 oz./375 g) sliced leeks (white and light green parts only, sliced 1/2 inch/12
        mm thick)
    • 1 lb. (500 g) king trumpet or cremini mushrooms, chopped or sliced
    • 2 garlic cloves, minced
    • Salt and freshly ground pepper, to taste
    • 1/2 cup (4 fl. oz./125 ml) dry white wine
    • 4 fresh thyme sprigs
    • 3 eggs, lightly beaten
    • 1 cup (4 oz./ 125 g) shredded Comté or Gruyère cheese
    • 6 cups (12 OZ./375 g) cubed brioche
    • 1/3 cup (1/2 oz./15 g) chopped fresh parsley
    • 1 cup (8 fl. oz./250 ml) chicken stock, plus more if needed

    Directions:

    Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.

    In a large saucepan over medium heat, melt the butter. Add the shallots, leeks, mushrooms and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes. Add the wine and thyme sprigs and cook until the wine has evaporated, 3 to 5 minutes. Transfer to a large bowl and remove the thyme sprigs.

    In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche and parsley; toss to combine. Stir in 1/2 cup (4 fl. oz./125 ml) of the stock. Continue to add more stock just until the stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl). Transfer to the prepared baking dish and cover with buttered aluminum foil.

    Bake until the stuffing is warmed through, 25 to 30 minutes. Remove the foil and continue baking until the stuffing is golden, about 15 minutes more. Serves 6.

    Adapted from Sunday Suppers, by Karen Mordechai (Clarkson Potter, 2104).
    • Back to top
      Current date/time is Tue 19 Nov 2024, 8:28 pm