The beet

Contributed by Tony DiStefano, Director of Culinary Innovation

Recipe: Brioche Sausage Stuffing

Brioche sausage stuffing is a delectable twist on traditional stuffing that elevates any holiday table. Made with rich brioche bread, this dish boasts a fluffy texture that perfectly absorbs savory flavors. The addition of flavorful sausage adds depth and heartiness, while aromatic herbs and vegetables lend freshness and balance.

Ingredients

2 lbs.     Pork Sausage, no casing
8 tbsp.  Salted Butter
3 large  Eggs
3 cups   Chicken Stock
1 tsp.     Salt
1 tsp.     Pepper
¼ cup    Fresh Parsley, chopped
2 tbsp.  Fresh Sage, chopped
6 stalks Celery, chopped
2 large  Onions, chopped
8 cloves Garlic, chopped
2 loaves Brioche Bread, cut into 1 inch cubes

Directions

1. Preheat oven to 375, grease a 9 x 13 baking dish.
2. In a large pot melt the butter over medium heat. Once melted add sausage and cook until brown and no longer pink, about 8 mins.
3. Add in celery and onion, cook until softened.
4. Add garlic and sage, cook for about 1 min longer.
5. In a medium bowl beat together eggs, chicken stock, parsley, salt and pepper.
6. In the same pot combine the bread cubes and sausage mixture.
7. Poor the liquid over the bread and mix.  
8. Transfer stuffing into baking dish. Bake for 40 mins covered, uncover and bake for additional 15 mins and serve.

About Chef Tony

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director at Eastern Suffolk BOCES. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Strategic Operations for the Contract Management division, where he trains teams to work more efficiently. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.