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Brioche Stuffing

This brioche stuffing recipe from Daniel Humm of Eleven Madison Park is used in his recipe for roast chicken.

  • Servings: 4
Brioche Stuffing

Source: The Martha Stewart Show, September 2009


  • 1 cup dried brioche breadcrumbs
  • 1 3/4 cups unsalted butter, room temperature
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons freshly grated lemon zest
  • Coarse salt and freshly ground pepper


  1. Place breadcrumbs and butter in a medium bowl. Add rosemary and lemon zest and gently mix to combine; season with salt and pepper. Transfer stuffing to a pastry or a large disposable plastic bag with a 1/2-inch opening cut from one bottom corner.

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