Sausage-Pecan Stuffing
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Martha Stewart Living, November 2008
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Make-ahead tip: Prepare stuffing and spread over turkey the day before. If baking stuffing outside the bird, assemble the day before, cover, refrigerate, and bake just before serving.