Brioche Stuffing
Fresh herbs accent the buttery flavor of brioche to create this Brioche Stuffing. This unique stuffing is an elegant upgrade for your Thanksgiving menu!
Servings: 8
Calories: 342kcal
Ingredients
- ½ pound sliced brioche bread about 6 slices
- ½ pound sliced potato or buttermilk bread about 6 slices (like Oroweat brand)
- ½ cup butter
- 1 ½ cups diced sweet yellow onion
- 1 ½ cups diced celery
- ½ cup diced carrot
- 2 teaspoons minced garlic
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried crushed rosemary
- 1 tablespoon fresh chopped sage or 1 teaspoon dried rubbed sage
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 egg lightly beaten
- 1 ¾ to 2 cups low-sodium chicken or vegetable broth divided
Instructions
- Preheat oven to 375 degrees F.
- Stack 2 or 3 slices of the bread on a cutting board and cut them into 1-inch thick slices. Cut the slices crosswise into 1-inch cubes. Repeat with remaining bread. You should have about 10 to 11 cups of bread cubes.
- Spread the cubed bread on a rimmed baking sheet and bake for 12 minutes, or until golden brown and well toasted, tossing about halfway through the cooking time.
- While the bread is toasting (but keep your eye on it), melt the butter in a large skillet. Add the onion, celery, and carrot. Turn the heat up to MEDIUM-HIGH and cook, stirring frequently, for about 8 to 10 minutes, or until tender. If the butter or veggies begin to brown, reduce the heat under the skillet a little. Add the garlic and parsley and cook and stir for another minute or two. Reduce heat to MEDIUM-LOW and add the rosemary, sage, thyme, marjoram, salt and pepper. Mix well to combine then remove from the heat.
- Remove the bread from the oven and reduce the oven temperature to 350 degrees F. Coat a 13- x 9-inch baking dish (or slightly smaller dish) with nonstick cooking spray.
- Transfer the toasted bread to a large mixing bowl, spoon the cooked vegetables over the bread and mix well. Add the beaten egg and stir to combine. Add 1½ cups of broth and mix well. Add as much of the remaining broth as desired so that the stuffing is very moist but not super soggy (I used very close to 2 cups total).
- Transfer the stuffing to the prepared baking dish. Cover the dish with foil and bake, covered, for 35 to 40 minutes until warmed through or until the internal temperature reaches 165 degrees F. For a crispy topping, remove the foil during the last 5 to 10 minutes of the baking time, or place under the broiler for a couple of minutes before serving.
- Remove cover and fluff the stuffing with a spoon and serve.
Notes
Make-Ahead Tips
Once the wet and dry ingredients have been combined, the stuffing should be baked immediately for food safety concerns. But, you can still get some of the prep done in advance.
- Toast the bread pieces, allow them to cool, and then transfer them to plastic storage bags or other airtight containers for up to 24 hours.
- Dice the onion, celery, and carrot and store them in an airtight container in the refrigerator for up to two days.
Nutrition
Calories: 342kcal | Carbohydrates: 33g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 727mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2239IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg