Equipment
Ingredients
Main
- 12 brioche, sliced
- 3 apple, diced
- 80 g dried cranberries
- 450 g pork sausage
- 18 g sage, minced
- 180 ml chicken stock
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Cut the brioche slices into 1.25cm (1/2-inch) cubes.
In a large bowl, combine the bread cubes with the diced apples and dried cranberries.
Cook the pork sausage in a skillet over medium heat, breaking it apart until fully cooked and browned.
Drain excess fat from the skillet, then add the sausage, any remaining rendered fat, and minced sage to the bread mixture.
Preheat the oven to 175°C (350°F).
Pour the chicken stock over the mixture to moisten and season with salt and black pepper.
Transfer the mixture to a greased casserole dish, cover tightly with foil, and bake for 30 minutes at 175°C (350°F).
Remove the foil and bake for an additional 15 minutes at 175°C (350°F) until the top is golden brown.
Chef's Notes
- For the crispiest stuffing, let the cubed brioche air dry for a few hours or toast it lightly in the oven before assembling the dish.
- When cooking the sausage, ensure it's crumbled into small, uniform pieces for even distribution throughout the stuffing.
- Don't over-mix the ingredients once the stock is added; you want to maintain the integrity of the brioche cubes.
- Taste and adjust seasoning (salt and pepper) after adding the stock, as the stock itself can vary in saltiness.
- If you prefer a softer stuffing, increase the amount of chicken stock slightly or cover the dish for the entire baking time.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in foil and plastic wrap.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
