Brioche bread filling with sausage (side dish)
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Calories 317, total fat 16 G., saturated fats 5 G., proteins 14 G., carbohydrates 30 G., fiber 3 G., cholesterol 59 mg, sodium 669 mg, sugar 3 G.
Calories 317, total fat 16 G., saturated fats 5 G., proteins 14 G., carbohydrates 30 G., fiber 3 G., cholesterol 59 mg, sodium 669 mg, sugar 3 G.
This roast turkey side dish is made with just five ingredients. Sweet brioche with its light, creamy aroma imbues the side dish with rich flavor, and it's paired with pork sausage, celery, fresh sage, and broth. You can use any broth you have on hand, but chicken or turkey broth are best.
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:
- 1 brioche, cut into 2.5cm cubes
- 450 g uncooked pork breakfast sausages, casings removed
- 4 celery stalks, halved lengthwise and cut into 0.5cm pieces.
- 4 cups of broth
- 1/4 cup chopped sage leaves
We recommend
Recipes with similar ingredients: sausage, brioche bun, celery, sage
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Place the sliced brioche on a baking sheet, spread it out in a single layer, and place it in the oven. Bake until golden brown, about 10 minutes. Set aside in a large bowl.
- Heat a large skillet over medium-high heat, add the sausage, and break it up into pieces with a spoon. Cook until browned, then transfer to the bowl with the brioche. Add the celery to the remaining fat in the skillet and cook until softened, 4-5 minutes. Transfer to the bowl with the brioche.
- Add the broth and sage and stir until the bread has absorbed most of the liquid. Season with salt and pepper to taste.
- Transfer the bread filling to a 22x32 cm baking dish and bake, uncovered, for 20 minutes. Then cover with foil and bake until golden brown on top, another 20-25 minutes.
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