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Brioche Bread Stuffing with Foie Gras and Andouille Sausage
Makes Stuffing for a 12-16 lb. Bird
*1/4 lb. andouille sausage, cut in half lengthwise and sliced
*1/4 lb. foie gras, cleaned and diced
*2 medium shallots, minced
*3 cloves garlic, minced
*1/4 cup onion, small dice
*1/4 cup carrot, small dice
*1/4 cup celery, small dice
*1/2 cup dried cherries, soaked in white balsamic vinegar overnight
*1/2 green apple, small dice
*2 whole eggs
*1 tbls. fresh parsley, chopped
*1/2 tbls. fresh thyme, chopped
*2 tbls. Grand Marnier
*1 loaf Brioche bread, diced and lightly toasted
*Salt and pepper to taste
1Heat two separate saute pans. In one, add just a bit of oil and render andouille sausage until lightly caramelized; reserve fat. In the other saute pan, add the foie gras directly to the pan and saute until caramelized (be careful - there will be some smoke and splatter of oil). Reserve fat from foie gras, combining with andouille fat.
2In a heavy bottom pot, add the fat and saute vegetables and fruits until translucent. (Reserve any liquid from soaking cherries for adjusting consistency if needed.)
3Separately, crack and whisk eggs. Fold in herbs and Grand Marnier.
4Add toasted brioche to vegetables and fruit and mix well. Add the egg mixture and mix thoroughly. Fold in sausage, foie gras and season to taste. Adjust consistency with reserved white balsamic vinegar, if needed.
5Let cool before stuffing your holiday bird.
  • Stuff the bird immediately before cooking. Do not let stuffing sit in the bird in the refrigerator or at room temperature as bacteria could grow.
  • Alternately, cook in a greased casserole dish in a 325 F degree oven for 4 to 4 1/4 hours.

Chef Gile Haskins of the Regency Room, Colonial Williamsburg, Virginia