1 Brioche Bread, small dice
1 Brickfire Bakery® Sourdough Bread, small dice
1 Fair Meadow® Large Egg
Mire Poix, sweated till soft
40g Markon® Carrots
140g Markon Yellow Onion
75g Markon Celery
1 Markon Garlic Clove, minced
40g Shamrock Farms® Butter
150g Roasted Granny Smith Apples, diced
11g Sabatino® Black Truffle Pieces, minced (SFC# 2333481)
81g Katy’s Kitchen® Chicken Stock, reduced
10g Mixed Fresh Herbs (Sage, Parsley, Thyme)
Salt & Pepper, to taste
- Combine all ingredients together in a stainless-steel bowl. Season with fresh herbs, salt and pepper.
- Stuffing can be used under poultry skin, inside turkey, as dressing, pressed in waffle maker or served under fried chicken, etc.
With truffles, a little goes a long way. In this recipe we elevated good old-fashioned stuffing applying a trendy technique that evokes nostalgia and familiarity to the classic Chicken and Waffles. The added truffle used on a menu with a unique presentation can warrant a higher price point and boost profitability of a dish.
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