Brioche Chestnut Stuffing

from New York Times Cooking by Melissa Clark

Ingredients

• 1 brioche loaf, 14 to 16 oz., torn into pieces
• 8 Tbsp unsalted butter + more for the pan
• 1 large onion, diced
• 2 large celery ribs, thinly sliced
• 1/2 cup diced fennel (1/2 small bulb)
• 1 1/2 tsp kosher salt + more as needed
• 1 Tbsp fresh thyme, chopped
• 1 Tbsp fresh sage, chopped
• 5 oz. roasted, peeled chestnuts, roughly chopped
• 1/2 tsp ground black pepper
• 2 1/2 cups turkey or chicken stock
• 2 large eggs
• 1/4 cup chopped parsley

Instructions

1. Arrange brioche pieces in a single layer on a rimmed baking sheet & allow them to dry out (overnight or in a 220-degree oven for 1-2 hours).
2. Heat oven to 375 degrees.
3. In a 2-quart casserole, toss bread in 4 Tbsp melted butter.
4. Bake until toasted, 8-10 minute.
5. Cook onion, celery, fennel & 1/2 tsp salt in 4 tsp melted butter until onion starts to brown
6. Stir in thyme and sage & cook for 1 minute
7. Gently mix together onion mixture, brioche, chestnuts & pepper. Allow to cool.
8. Whisk together 1 1/2 c. stock, eggs, parsley & 1 tsp salt. Fold in the bread & place back into baking dish.
9. Drizzle on remaining chicken stock until mixture is moist but not soaked.
10. Cover with foil and bake until lightly springy (~25 min.)
11. Remove foil & bake until golden brown (~25 min.)