JENNIFER BUSHMAN’S SEAWEED, LEEK AND BRIOCHE STUFFING
Pair with Dough Pinot Noir or Red Blend.
Ingredients
- 3 cups brioche preferably day-old cut into 1/2-inch cubes
- 2 tablespoons unsalted butter divided plus more for greasing dish
- 2 cups rehydrated seaweeds such as wakame kombu or dulse and chopped
- kosher salt and freshly ground pepper to taste
- 2 teaspoons fresh thyme
- 2 leeks white and light-green parts only split lengthwise and sliced about 4 cups
- 2 ½ cups low-sodium chicken broth
- 4 large eggs lightly beaten
- ½ cup half and half
- 2 tablespoons flat-leaf parsley chopped
Instructions
- Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a baking sheet and bake until slightly dry, 10 to 15 minutes.
- Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon of butter. Add the seaweeds, and season with salt and pepper. Cook, tossing occasionally, until it has released the liquid. Scrape into a medium bowl and set aside, reserving the pan.
- Return pan to medium heat and melt the remaining 1 tablespoon of butter. Add the thyme and leeks. Cook until very soft, about 5 minutes more. Return the seaweed to the pan, add broth, and bring to a simmer. Season to taste with salt and pepper. In a small bowl, combine the eggs and half and half. Transfer to a large bowl and let it cool slightly. Add cubed bread and egg mixture and toss until the mixture is combined.
- Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes. Top with parsley and serve immediately.