Brussels Sprout Dressing

This baby was the show-stopper at our Thanksgiving table -- and we've been gobbling it up ever since. Make it the star of the rest of your holiday suppers with a simply roasted pork tenderloin or grilled chicken breast. Save leftovers to fold into an omelette in the morning.

Yield: 4-6 cups , Prep time: 20 minutes , Cook time: 10-20 minutes

Ingredients

Instructions

1. Remove the stems from the brussels sprouts and finely chop them with a knife, or with the slicing attachment on your food processor. Place in a bowl with the brioche buns that you have torn into large pieces. Add the za'atar. 
2. In a small, separate bowl, whisk together the chicken broth and whole grain mustard, pour that on top of the bread mixture, and toss together. **Keep adding broth, a little at a time, until all the bread is moist, but not mushy. (You may not use the full cup of broth.)
3. In a large, dry, nonstick saute pan, toast the pine nuts over medium-high heat until golden brown and fragrant. 
4. Once the nuts are toasted, add the moist bread mixture on top of the nuts, in the same saute pan, still on medium-high heat. Toss around so the nuts don't burn on the bottom. Let the mixture sit for a couple minutes to create a crust and then toss again. Repeat until the bread is toasted all over, but not crispy. 
5. Season with salt and pepper to taste and serve warm with roasted chicken or grilled pork tenderloin. 

Tips + Tricks

**Za'atar is a Middle Eastern spice blend that you can find pretty easily in most grocery stores. However if you cannot, you can easily substitute with poultry spice blend or ground thyme. 
**I like to use brioche hamburger buns because of their soft, egg-y richness, and the way it can hold moisture without disintegrating. If you cannot find brioche buns at the grocery store or at the local bakery, you can easily substitute challah bread or a hearty white bread.  

THE SPREAD