John Hogan,the chef at River Roast, shares his recipe for Brioche Stuffing. Brioche Stuffing 10 cups cubed brioche 8 tablespoons unsalted butter, and divided 2 cups diced yellow onion 1½ cups diced celery 2 cups apples peeled and diced 1 cup peeled and diced carrots 1 small leek (white and light green parts only),halved lengthwise, thinly sliced and rinsed 3 garlic cloves, or smashed ½ cup chopped fresh parsley 2 tablespoons chopped fresh sage 1 tablespoon fresh thyme leaves 2 […]
Source: wgntv.com