Chef Kira’s recipe for Preserved Lemon & Harissa Stuffing


2 grams        Olive Oil
115 grams    Unsalted butter, melted, divided
135 grams    Yellow or white onion, diced
85 grams      Carrot, scrubbed, diced
65 grams      Celery, rinsed, diced
130 grams    Fennel, rinsed, diced
5 grams         Garlic, minced
515 grams    Brioche, *stale & dry, cubed
50 grams      Preserved lemon, rinsed well, seeds removed, finely diced, using zest and flesh
75 grams       Raisins
15 grams      Parsley, flat or curly, cleaned, chopped
3 grams        NWF Herbes de Provence Seasoning Blend
4.5 grams    NWF Harissa Seasoning Blend
350 mL        Chicken broth, divided (more if needed)
To Taste       Salt & Pepper
2                    Eggs, Whisked


Preheat oven to 325F and grease a 9 x 13” baking dish.

Add oil and 30 mL of the butter to a large pan over medium heat.  Add onion, carrot, celery, and fennel, and cook, stirring occasionally for about 5 minutes or until carrot is beginning to soften.  Add garlic and continue to cook until fragrant, 1 or 2 minutes.  Remove from heat and let *cool.  To speed cooling, spread out on a parchment paper-lined cookie sheet.

Place brioche cubes in a large bowl and add cooled vegetable mixture, preserved lemon, raisins, and parsley.  Stir gently to combine.  Sprinkle with both seasoning blends and stir again to combine.

Drizzle remaining butter and 250 mL chicken broth over bread mixture and stir gently to combine, adding more broth if necessary, to moisten.  Taste and correct seasoning as desired with salt and pepper.

Add 100 mL broth to eggs and combine.  Pour over bread mixture and stir gently just to combine. Add extra broth, if required to moisten.  Transfer mixture to baking dish.  Cover with foil and bake for 30 minutes.  Uncover and bake another 10 to 15 minutes or until centre temperature reaches 165F.

TIPS: *If using fresh brioche, dice 750 g and dry out cubes, in a single layer, in a 250F oven for about 1 hour.


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