Michael Symon's Italian Stuffing with Brioche and Pine Nuts

An Italian Twist On A Thanksgiving Staple!

skill level

Easy

time

Over 120min

servings

4-6

cost

Contributed by : Michael Symon

Michael puts an Italian twist on one of Thanksgiving's most popular side dishes!

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 2 loaves brioche (no crust, toasted, and cut into cubes)
2 eggs
1 cup chicken stock
1/2 cup heavy cream
Zest and juice of 2 oranges

instructions Put the toasted, cubed brioche into a large bowl. Whisk together eggs, chicken stock, heavy cream, and orange juice and zest and pour over bread mixture. Let sit for 1 -2 hours or until the bread has soaked up all the liquid.
step 2

ingredients 2 ounces of olive oil
1 red onion (small diced)
1 stalk celery (small diced)
2 cloves garlic (minced)
1/4 Flat leaf parsley (chopped)
1 cup pine nuts (toasted)
1 tablespoon salt

instructions Heat a large sauté pan over medium heat and add olive oil. When the oil is hot, add garlic, onion, and celery and sauté for 2 minutes. Add the remaining ingredients and cook for 1 more minute, stirring ingredients together.
step 3

ingredients

instructions Add vegetable mixture to the bread mixture and mix everything together thoroughly. Place stuffing mixture into small muffin tins and bake at 375 degrees F. for 45 minutes
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