Traditional Stuffing
with Herbs and Spices
We're pairing our turkey this year with an elegant Brioche Dressing! Savoury bread gets combined with onions, garlic, celery and sweet cranberries for dressing reminiscent of grandmas!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Pain brioché
(Contient Blé, Oeuf Peut contenir Soya)
113 g
Mirepoix
28 g
Canneberges séchées
2 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Œuf
(Contient Oeuf)
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
Pas inclus dans votre livraison
1 cs
Huile*
Informations nutritionnelles
Instructions
Cut buns into 1/4-inch pieces. Strip 1 tbsp thyme leaves from the stems. Strip the remaining sage from the stems and roughly chop.
Heat a medium-non-stick pan over medium heat. When hot, add 2 tbsp butter, then the mirepoix blend, dried cranberries and garlic puree. Cook, stirring often until slightly softened, 3-4 min. Remove soften veggies from heat and allow to cool for 5-10 min before proceeding to step 3.
Once the veggies have cooled, whisk together chicken broth concentrate, egg and 1 1/2 cups water in a large bowl. Add the bread, soften veggies, thyme and sage to the large bowl. Stir to combine.
Lightly oil a 8x8-inch baking dish with 1 tsp oil. Firmly press the dressing mixture into the baking dish. Cover with plastic wrap and set aside in the fridge. (NOTE: You will cook the dressing at the same time as the squash.)