Ingredients
Units
Scale
- 1 St Pierre Brioche Loaf
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 3/4 cup celery, diced
- 3/4 cup carrots, diced
- 1 cup mushrooms, diced
- 2 large eggs
- 1 tbsp. fresh rosemary, chopped
- 3 sprigs fresh thyme, just the leaves
- 1 tbsp. fresh sage, chopped
- 1 small apple (granny smith works well), peeled and diced
- Salt and pepper
Instructions
- Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
- Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
- Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
- Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
