Brown Butter and Sage Stuffing / Dressing

1 lb Butter
1 L Chicken or Turkey Stock
5 Whole Black Peppercorns
1 Loaf White Bread (large dice)
1 Loaf Whole Wheat Bread (large dice)
6 only Butter Croissants (large dice)
1 Bunch Sage
1/2 Bunch Thyme
5 Cloves Garlic- Sliced thinly
2 Medium Sized Carrots- Diced
1/2 Stock of Celery - Diced
2 Medium sized Onions - Diced

FOR THE BUTTER

Brown 1 lb of unsalted butter in a pot. Cook over medium heat until the butter’s milk solids have turned brown and the butter has a smell of hazelnut. Set aside and reserve.

TO CREATE STUFFING

1. Brown your butter in a separate pot, using the IR burner or your side burner, ensure you brown all the milk solids inside of the pot.  Set aside and use at the mixing process.

2. Heat up chicken or turkey stock (Or make using bouillon)

3. Saute all veg together in a pan, deglaze the pan with 5 mL of apple cider vinegar.

4. In a large stainless steel bowl, mix together the large diced breads, 1/2 of the stock, and 1 lb of browned butter. Taste, adjust seasoning with Salt and fresh cracked Black Pepper.