By Dan Olson, chef/owner, Railtown Catering INGREDIENTS Brioche bread (2 loaves, diced into cubes) Celery (4 stalks, diced) Small yellow onion (1, diced) Garlic (4 cloves, chopped) Fresh sage (½ bunch, chopped) Fresh thyme (ÂĽ bunch, chopped) Dried apricots (1 small handful, diced) Roasted chestnuts (1 cup, chopped) Toasted pine nuts (ÂĽ cup) Butter (½ pound) Reserved turkey fat/drippings Turkey stock (3 cups) Whole eggs (4 , whisked together) Old bay seasoning spice (1 tbsp) Juice from one orange Salt and cracked black pepper to taste INSTRUCTIONS 1. In an oven preheated to 350°F, toast the brioche cubes into golden brown croutons with garlic oil and salt. Set aside. 2. SautĂ© the onion, celery, garlic, thyme, sage and seasonings together in the reserved turkey dripping and butter. 3. In a large mixing bowl, add the croutons, chestnuts, pine nuts, sautĂ©ed vegetables, orange juice, turkey stock and eggs. Season with salt…
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