Brioche Stuffing

briochestuffing Fresh herbs accent the buttery flavour of brioche to create this Brioche Stuffing. This unique stuffing is an elegant upgrade for your Thanksgiving menu. This Brioche Stuffing recipe and my Brioche French Toast are my favourite ways to make use of this rich and tender bread. Slightly sweet, eggy and buttery brioche adds a uniquely delicious flavour to this stuffing. It’s toasted and baked with tender onion, carrot, celery and plenty of fresh herbs.

½ lb sliced brioche bread, sliced (~ 6 slices)
½ lb potato or buttermilk bread, sliced (~ 6 slices)
½ cup butter
1½ cups sweet yellow onion, diced
1½ cups celery, diced
½ cup carrot, diced
2 tsp. garlic, minced
¼ cup fresh Italian parsley, chopped
1 Tbsp. fresh rosemary, chopped or 1 tsp. dried crushed rosemary
1 Tbsp. fresh sage, chopped or 1 tsp. dried rubbed sage
2 tsp. fresh thyme leaves, chopped or ½ tsp. dried thyme
½ tsp. dried marjoram
1 tsp. sea salt
black pepper, freshly ground
1 egg, lightly beaten
1¾-2 cups chicken or vegetable broth, divided

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Stack 2 or 3 slices of the bread on a cutting board and cut them into 1" thick slices. Cut the slices crosswise into 1” cubes. Repeat with remaining bread. You should have about 10-11 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 8-10 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°F (180°C/160°C fan, Gas Mark 4). Coat a 9x13" 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 35-40 minutes until warmed through or until the internal temperature reaches 165°F. For a crispy topping, remove the foil during the last 5-10 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.

Makes 8 servings.

Cook's Notes:

Make-Ahead: 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 then store them in an airtight container in the refrigerator for up to two days.

Storage:

Transfer leftovers to an airtight container and refrigerate within 2 hours.
Leftover stuffing should be consumed or frozen within 3-4 days.

Frequently Asked Questions:

What is the best bread for stuffing? It’s best to use a combination of different types of bread for a nice balance of flavour and texture. My favourite breads are; buttermilk, potato bread, brioche or French.
What is brioche? Brioche is a bread of French origin that has a higher ratio of eggs and butter than most other breads. This results in a rich, tender bread that has a pretty golden hue when toasted. Brioche has gained popularity in the U. S. over the past decade and is readily available in a variety forms at most stores now.
Is brioche stuffing sweet? Brioche is richer and slightly sweeter than regular white bread. This is why I like to use a combination of brioche and either buttermilk or potato sandwich bread for the perfect flavour balance. The amount of brioche can be increased or decreased to suit your taste, but I recommend making this recipe as written the first time. As written, the stuffing is not overly sweet but the wonderful texture and flavour of brioche is there.
Should I cut or tear bread for stuffing? Cutting bread into cubes is faster and results in stuffing with a more uniform look. For a rustic result, you can tear some or all of the bread into pieces. Either is fine and just depends on your preference.