We're pairing our turkey this year with an elegant Brioche Dressing! Savoury bread gets combined with onions, garlic, celery and sweet cranberries for dressing reminiscent of grandmas!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
4 unit(s)
Brioche Bun
(Contains Wheat, Egg May contain Soy)
113 g
Mirepoix
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Egg
(Contains Egg)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 tbsp
Oil*
Cut buns into 1/4-inch pieces. Strip 1 tbsp thyme leaves from the stems. Strip the remaining sage from the stems and roughly chop.
Heat a medium-non-stick pan over medium heat. When hot, add 2 tbsp butter, then the mirepoix blend, dried cranberries and garlic puree. Cook, stirring often until slightly softened, 3-4 min. Remove soften veggies from heat and allow to cool for 5-10 min before proceeding to step 3.
Once the veggies have cooled, whisk together chicken broth concentrate, egg and 1 1/2 cups water in a large bowl. Add the bread, soften veggies, thyme and sage to the large bowl. Stir to combine.
Lightly oil a 8x8-inch baking dish with 1 tsp oil. Firmly press the dressing mixture into the baking dish. Cover with plastic wrap and set aside in the fridge. (NOTE: You will cook the dressing at the same time as the squash.)