Brioche Stuffing Recipe | James Beard Foundation

Ingredients

• 1 cup currants
• 3/4 cup white wine
• 1 tablespoon unsalted butter
• 3 tablespoons vegetable oil
• 1 yellow onion, finely chopped (about 2 cups)
• 2 cloves garlic, finely chopped (1 1/2 teaspoon)
• 6 cups cubed brioche, crusts removed and cut into 1-inch pieces
• 1 tablespoon each minced fresh rosemary and thyme
• 1 cup chicken stock
• 1/4 teaspoon Kosher salt
• Pinch freshly ground white pepper