Thanksgiving is right around the corner, and every year, we look for new recipes to try out as we narrow down what we want to make for Thanksgiving.
This year, I decided I wanted to try brioche stuffing, something that was healthy and something that we could all eat now that we have different diets.
This was so good with everyone, it was light and fluffy, a d after placing it in the oven that crunchy topping wqs perfect.
I chopped up our bread so it was in smaller bites for the toddlers to safely eat, but if it was just for an adult crowd I would have left them larger. But I think they both work, well and keep the middle if the stuffing soft and fluffy.
- Prep Time 15 minutes
- Cook Time 1 hour, 55 minutes
- Total Time 2 hours 10 minutes
- Yield 8 servings 1x
Ingredients
- 1 loaf brioche bread
- 2 cups low sodium chicken broth
- 2 eggs
- ¼ cup fresh parsley – diced
- 1 tablespoon fresh sage – diced
- 1 tablespoon fresh rosemary – diced
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 stick unsalted butter
- 2 cups onions – diced
- 2 cups celery – chopped
Instructions
- Preheat your oven to 275°F. Tear the brioche bread into approximately 1 inch chunks. You’ll want the chunks to all be about the same size. Spread them out in an even layer on a baking sheet, and bake in your preheated oven for 45 minutes, until the bread is completely dried out. Remove from the oven when finished.
- Combine the chicken broth, eggs, parsley, sage, rosemary, salt and pepper in a medium-sized mixing bowl. Whisk together until fully mixed and then set aside.
- In a large frying pan, melt the stick of butter over low to medium heat. Add the chopped celery and onion. Sauté until the celery and onion are soft and fragrant, about 10 minutes. Remove from heat and set aside.
- Increase the oven temperature to 350°F. Grease the inside of a 9″ x 13″ baking dish with butter.
- Transfer the bread to a large mixing bowl. Pour the bowl of liquid ingredients (broth, eggs, herbs, seasonings) and the melted butter, sautéed onions and sautéed celery over top of the brioche bread cubes. Thoroughly mix the ingredients together, until they’re fully incorporated and all of the chunks of bread have become saturated in liquid.
- Transfer the stuffing mixture to your greased casserole dish. Cover tightly with aluminum foil and bake for 40 minutes in your preheated oven. Uncover and bake for an additional 25-30 minutes, until the top of the stuffing is brown and crispy.
- Remove from the oven, let cool for about 15 minutes, serve and enjoy!
Notes
- Stuffing can be prepared up to 24 hours in advance. Once you’ve assembled your stuffing in the casserole dish, wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to bake it. When you’re ready to bake the stuffing, bring it up to room temperature and then bake as directed.
Notes
Unsalted butter is best. I also tested the recipe with salted butter. I found the addition of salt in the salted butter was too much salty flavor. Unsalted butter is best!
Common substitutions for stuffing with brioche are Hawaiian bread and challah bread. Hawaiian, challah, and brioche all have eggs and butter as essential ingredients.
In addition to the celery and onion, you can add chopped carrots, mushrooms, garlic, and a variety of fall root vegetables.
Fresh thyme, walnuts, and dried cranberries are also all commonly found in recipes for Thanksgiving stuffing. This is a vegetarian stuffing recipe, but feel free to add crumbly sausage if you’d like.
