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Stuffing: Toasted Brioche with Whiskey Soaked Apricots & Pecans


  • 1 cup Whiskey Soaked Apricots
  • 2 Loaves Toasted Brioche
  • ½ cup Duck Fat
  • 2 cups Celery, chopped
  • 1 large Onion, chopped
  • 1 lb Duck confit
  • 1 cup Pecans, chopped
  • 4 Granny Smith Apples – peeled, cored, and diced in ¼” cubes
  • ½ cup Unsalted Butter, melted
  • 6 cups Chicken Broth
  • 4 tsp Sage, chopped
  • Salt & pepper to taste

Preparation Instructions:

  • Preheat oven to 350°F.
  • In a large Culinary Parchment Paper lined skillet, melt the duck fat over medium heat. Sauté celery and onion in the duck fat for 10 minutes.
  • In the same skillet, add the duck confit and warm. Combine the toasted brioche with the duck, celery and onion mixture.
  • Stir in the apricots, pecans, and apples. Mix in melted butter, chicken broth, and sage; the stuffing should be totally moistened.
  • Season with salt and pepper.
  • Place in a Culinary Parchment Paper lined baking dish and bake covered for 30 minutes. Uncover and continue baking until golden brown for 20 to 25 minutes.

Yields 6 servings.

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