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Panini-Pressed Brioche Stuffing

Related Ingredients

Tasting Notes

Michael Mina takes traditional stuffing ingredients and gives them a redesign.

Here, rich gravy, tender turkey and aromatic slow-cooked vegetables are stuffed between slices of buttery-sweet brioche. Crispy on the outside and moist on the inside – like a flavor-loaded traditional stuffing with a deeply caramelized crust – these sandwiches are cut into neat little squares for an elegant presentation.

Tips & Techniques

  1. Panini perfection. Set your panini press to medium or medium-high heat so that the center will be hot by the time the outer crust is brown and crispy. To test doneness, poke a metal cake tester into the center of the sandwich. Depending on the thickness of your sandwich, the cake tester may come out feeling hot to the touch. If this is the case, your panini is ready. If not, place your panini on a rack and finish cooking in the oven.
  2. A makeshift press. If you don’t have a panini press, heat two cast iron pans and put your sandwich in one of them and press down on top of the sandwich with the base of the second hot pan.
  3. Get the edge. For cleanly sliced edges on your sandwiches, use a back-and-forth sawing motion, and try not to press down too hard on the bread.


These tools are the ones we find especially helpful when making this dish.

  1. Panini press. This electric countertop appliance uses a double-griddle to simultaneously heat both sides of a panini while gently pressing the sandwich together.

The list below includes all the equipment you’ll want to make this dish.

Panini press (or two cast-iron pans)

Medium bowl with whisk

Rubber spatula


Metal spatula

Small rimmed baking sheet with rack

Small rimmed baking sheet

Cake tester

Serrated knife

  • 8 (½-inch thick) slices of brioche (brioche crusts removed)
  • ½ cup softened butter
  • Reserved braised turkey leg mix (with vegetables and gravy mixed in)
  • 2 eggs
  • Salt and freshly ground black pepper

Serves: 8

Total time: 30 minutes

Active time: 20 minutes

  1. Spread an even layer of softened butter on one side of each slice of brioche. Place buttered brioche bread in the refrigerator for about 10 minutes until the butter firms up.
  2. Lightly beat the eggs and mix them into the leg and vegetable mixture. Divide the mixture evenly between four slices of bread (on the non-buttered side) to create for sandwiches. Top with the other four slices, butter side out. Place filled brioche bread and place in the refrigerator until you’re ready to cook.
  3. Heat a panini press to medium-high heat or 330°F. Next, pre-heat your oven to 350°F. If you do not have a panini press, you can use a cast iron pan heated on medium high heat. Place your brioche stuffing sandwich on the pan and press another heavy pan on top to put pressure on the bread. Make sure to pay attention that your brioche is not burning as the pan can become hot very quickly. Keep a careful eye on the pans.
  4. Toast the sandwiches in the panini press until they are golden brown and hot in the center. This should take approximately 4-5 minutes.
  5. To ensure that the center of the sandwich is cooked through and hot, transfer the paninis to a baking sheet lined with a rack and place them in the pre-heated oven. Cook for 5-10 minutes or until a cake tester inserted into the center of the sandwich comes out warm to the touch. Take paninis out of the oven and let cool slightly. Before serving, use a serrated knife, slice each panini into 1 to 4-inch slender sandwiches. When you are ready to serve, you can reheat the sliced sandwiches in the oven at a low to medium temperature.

Here is a great way to turn this dish into a meal

Turkey noodle soup & brioche- stuffing salad

Hold on to your standard soup-and-salad combo by serving this panini-pressed brioche stuffing with a side to turkey noodle soup.