Go Back

Brioche Stuffing

Brioche stuffing is made with oven-dried bread, buttery sautéed vegetables, fresh herbs, broth, and eggs. It bakes covered, then uncovered until the top is golden and the center reaches 160°F.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 51 minutes
standing and resting time 20 minutes
Total Time 2 hours 31 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1.5 lb) brioche cut into 3/4-inch cubes (about 12 cups)
  • 0.5 cup unsalted butter divided
  • 1 yellow onion medium, diced
  • 3 ribs celery diced
  • 1 tbsp sage chopped fresh
  • 1 tsp thyme fresh leaves
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup parsley chopped fresh
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the brioche cubes on a rimmed baking sheet in an even layer and bake for 35 to 45 minutes, stirring once, until dry but not browned.
  3. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  4. Melt the remaining 7 tablespoons butter in a large skillet over medium heat.
  5. Add the onion and celery, and cook for 8 to 10 minutes until softened.
  6. Stir the sage, thyme, salt, and pepper into the skillet and cook for 1 minute.
  7. Put the dried brioche in a large bowl, add the skillet mixture and parsley, and toss to combine.
  8. Whisk the broth and eggs in a medium bowl.
  9. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  10. Let stand for 10 minutes.
  11. Heat the oven to 350°F.
  12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  13. Bake for 30 minutes.
  14. Remove the foil and bake for 20 to 25 minutes, until the top is golden and the center reaches 160°F.
  15. Rest the stuffing for 10 minutes before serving.

Notes

For the best texture, dry the brioche until it is dry but not browned. Refrigerate leftovers for 3 to 4 days; freezer storage is suitable. Gluten-free brioche can be used as a gluten-free swap.