Menu Inspiration

Brioche Truffle Stuffing

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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


  1. Combine all ingredients together in a stainless-steel bowl. Season with fresh herbs, salt and pepper.
  2. 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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