Bread filling with chestnuts, apples and dried cherries (garnish)
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 286, total fat 11 G., saturated fats 6 G., proteins 7 G., carbohydrates 41 G., fiber 2 G., cholesterol 64 mg, sodium 400 mg, sugar 10 G.
Serving size: 1 of 16 servings
Calories 286, total fat 11 G., saturated fats 6 G., proteins 7 G., carbohydrates 41 G., fiber 2 G., cholesterol 64 mg, sodium 400 mg, sugar 10 G.
Diced brioche gives the traditional bread filling a light, creamy flavor, while dried cherries add a surprising tartness to the complex flavor. Celery, leeks, and apples add a rich, juicy texture and make a wonderful complement to your holiday turkey or chicken. The side dish is baked separately from the chicken, so you can easily double the recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 10 tbsp unsalted butter, plus extra for greasing the pan
- 4 stalks celery, chopped
- 2 leeks, halved lengthwise and thinly sliced
- 2 Gala apples, diced into 1cm cubes.
- 1 can (340g) canned peeled chestnuts, crumbled (about 1.5 cups)
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
- 3 cups lightly salted chicken broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 16 cups brioche, cut into 1cm cubes (about 700g)
- 1 cup dried cherries
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Recipes with similar ingredients: brioche bun, leeks, celery, apples, chestnuts, dried cherries, thyme, sage
Cooking the dish according to the recipe:
- Preheat oven to 190°C and grease a 3-quart baking dish.
- In a large saucepan or Dutch oven, melt 8 tablespoons (110 grams) of butter over medium-high heat. Add the celery, leeks, apples, chestnuts, thyme, sage, salt, and some freshly ground black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Add chicken broth and bring to a boil, then remove from heat and set aside.
- In a large bowl, whisk together the eggs and 3 tablespoons of parsley. Add the bread cubes, dried cherries, and vegetable mixture and stir to combine. Transfer the filling to the prepared baking dish. Cut the remaining 2 tablespoons of butter into cubes and spread over the filling.
- Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20 minutes. Sprinkle with the remaining 1 tablespoon of parsley.
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