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Brioche Stuffing

Brioche stuffing is baked with sautéed onion, celery, sage, and thyme for a tender center and golden top. Drying the brioche cubes first helps them soak up the seasoned broth and egg mixture without turning mushy.
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Prep Time 15 minutes
Cook Time 1 hour 28 minutes
Resting 10 minutes
Total Time 1 hour 53 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) brioche cut into 1-inch cubes
  • 0.5 cup unsalted butter divided
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 1 tsp dried rubbed sage
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup flat-leaf parsley fresh, chopped
  • 2 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 2 rimmed baking sheets
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the brioche cubes over 2 rimmed baking sheets and bake for 25–35 minutes, stirring once, until dry.
  3. Let the brioche cubes cool, then increase the oven temperature to 350°F.
  4. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  5. Melt the remaining 7 tablespoons butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery, and cook for 8–10 minutes until tender.
  7. Stir in the sage, thyme, salt, and pepper and cook for 1 minute.
  8. Put the dried brioche in a large bowl, add the skillet mixture and parsley, and toss to combine.
  9. Whisk the chicken broth and eggs in a medium bowl.
  10. Pour the broth mixture over the brioche mixture and toss until evenly moistened.
  11. Transfer the mixture to the prepared baking dish.
  12. Cover the dish with foil and bake for 25 minutes.
  13. Uncover and bake for 20–25 minutes until golden on top and at least 160°F in the center.
  14. Rest for 10 minutes before serving.

Notes

For the best texture, dry the brioche until no longer soft before mixing. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth in place of chicken broth.