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Brioche Chestnut Stuffing

cooking.nytimes.com
  • 120 minutes
  • Serves 10

INGREDIENTS

14 oz

brioche

8 tbsp

unsalted butter

1 large

onion

2 large ribs

celery

1/2 cup

fennel

1 1/2 tsp

kosher salt

1 tbsp

fresh thyme

1 tbsp

fresh sage

5 oz

roasted pork

1/2 tsp

ground pepper

2 1/2 cups

chicken stock

2 larges

eggs

1/4 cup

parsley