2 cups Cal & Gary's Steam and Eat broccoli, diced and cooked
2 tbsp roasted garlic purée
3/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
1 tsp Founders & Farmers dried rosemary
1 tsp Founders & Farmers dried thyme
2 cups chicken stock
10 pieces of Cal & Gary's Thick Cut Bacon, diced
1 cup ground chorizo, cooked
2 whole Founders & Farmers eggs, beaten
1 Founders & Farmers egg yolk
How to make it
Preheat the oven to 350°F and grease an 8x1 1 or 9x13 - inch baking dish.
Cut bread into 1-inch pieces and place in a very large bowl add one cup of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again, then apple sauce. The bread should be wet. Add in sage , and 2/3 of the chopped parsley. If it’s still a bit dry, mix in the remaining ½ cup of broth (the amount you use will depend on how dense and dry your bread is. ) set aside.
In heat sauté pan add olive and bacon cook until starting to turn golden (approximately 5-7 minutes) add chopped onions cook 2-3 minutes, add roasted garlic, then add celery, rosemary, thyme. Add in chopped broccoli. Remove from heat, slightly cool.
Add together broccoli and bread mixture, transfer the mixture to the baking dish, sprinkle last amount of brie cheese on top. *If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
Bake for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.
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Ingredients
1 Cal & Gary's baguette, cubed (1 inch pieces)
4 celery stalks, small diced
1 tbsp Cal & Gary's olive oil
1/2 cup white onion, small diced
1 wheel Founders & Farmers Double Cream Brie
2 cups Cal & Gary's Steam and Eat broccoli, diced and cooked
