Brioche Stuffing with Bacon, Pears and Brown Butter
Balance is the key when preparing the ideal Thanksgiving stuffing, and this recipe from Traeger delivers a winning combo. It pairs cubes of crisp brioche with salty-savory bacon and sautéed sweet pears, all tossed with fresh herbs and nutty brown butter. Then the stuffing is cooked on the grill over hardwood to infuse it with a hint of smoke. Our ready-to-use stuffing mix streamlines prep.
Ingredients
- 1 package Williams Sonoma Brioche Stuffing or Gluten-Free Stuffing
- 1/2 lb. (250 g) bacon, chopped
- 3 celery stalks, finely chopped
- 1 yellow onion, diced
- 4 ripe pears, peeled, cored and coarsely chopped
- Kosher salt and freshly ground pepper
- Leaves from 1 fresh rosemary sprig, chopped
- 1 tsp. chopped fresh thyme
- 2 garlic cloves, minced
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 4 eggs, beaten
- 1 3/4 cups (14 fl. oz./430 ml) chicken stock
Directions
Set the temperature on a Traeger wood pellet grill to 350°F (180°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Meanwhile, place the stuffing in a large bowl. Set aside.
In a large fry pan on the stovetop over medium heat, cook the bacon, stirring occasionally, until lightly browned and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Discard all but 1 Tbs. of the bacon from the pan.
Add the celery, onion and pears to the pan and season with salt. Cook over medium heat, stirring occasionally, until the vegetables and pears are soft, 8 to 10 minutes. Add the rosemary, thyme and garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Transfer the vegetable mixture and bacon to the bowl with the stuffing.
Add the butter to the pan and cook over medium-high heat until it foams, about 3 minutes. Stir with a heatproof spatula and cook until the butter smells nutty and the milk solids begin to brown, about 5 minutes. (Watch the butter carefully to prevent it from burning.) Pour the brown butter over the stuffing mixture.
Add the eggs and stock to the bowl, season with salt and pepper and stir gently, taking care not to break up the bread. Transfer the stuffing mixture to a 2-quart (2-l) baking dish and cover with aluminum foil.
Place the dish on the grill and cook until the top is lightly browned, about 45 minutes. Let cool about 10 minutes before serving. Serves 8.
Recipe courtesy of Traeger Grills