Brioche Bread Stuffing
User Reviews
4.3
27 reviews
Good
Brioche Bread Stuffing
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This classic Bread Stuffing recipe tastes like the white bread stuffing grandma made! Calling for simple ingredients, including a loaf of stale brioche bread, this homemade stuffing recipe comes together quickly and pairs beautifully with a Thanksgiving spread.
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Ingredients
- 1 lb. brioche bread cut into 1” cubes and stale
- 3 tablespoons unsalted butter or unflavored oil
- 2 onions finely chopped (3 ½ cups chopped)
- 4 celery stalks finely chopped (1 ½ cups chopped)
- 4 garlic cloves minced
- 2 tablespoons chopped fresh sage
- salt and pepper to taste
- ¾ – 1 ½ cups vegetable stock
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Instructions
- Two-three days before: Chop the bread into 1” cubes. Place in a large bowl, and set aside. Let sit until super stale.
- The day of: Melt the butter in a large skillet.
- Add the chopped onions, celery and garlic to the melted butter. Cook until the vegetables have softened, about 5-8 minutes.
- Season with the chopped sage, stirring until fragrant, about 1 minute.
- Remove the vegetables from the heat, and set aside to cool slightly.
- Preheat the oven to 350°F. Spray a large baking dish with nonstick baking spray, and set aside.
- Scoop the cooled vegetable mixture on top of the cubed bread.
- Using your hands or a large spoon, combine the ingredients.
- Slowly pour in a cup of the stock, using your hands to mix everything together.
- Massage the stock into the bread and vegetables, and slowly continue to do this until the mixture is combined. If it feels a little dry, add more stock. If it feels sticky and a little squishy, you're good to go! Go by feel—you want the ingredients to be soft and soaking in the stock, but you don't want them to be sopping wet.
- When the stuffing has been assembled, transfer it to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove the cover, and bake for an additional 25 minutes.
- When browned on top, remove from the oven, and enjoy warm!
Notes
- Instead of unsalted butter, feel free to use unflavored (or lightly flavored) oil.
- You can use chicken or turkey stock in place of vegetable stock if you’re not feeding vegetarians.
- Use French bread or baguette instead of the brioche bread if that's your jam. (My family always uses French bread. I like this brioche bread because of its texture and slight sweetness.)
- No fresh sage? Use 1 tablespoon of dried sage in place of the fresh sage.
- Make sure the bread is stale. Like, super stale. In my family, we tear up the bread (or slice it) 2-3 days in advance and let it sit on the countertop the entire time. If your bread is still soft, place it on a baking sheet and bake in a 200°F oven for 30-45 minutes, or until the bread is nice and crisp.
- Prep all of your ingredients (chop, measure, etc.) before you get to work. This’ll make it easier for you to make the brioche stuffing.
- Not into prepping? Purchase pre-chopped vegetables from the store to make prepwork easier.
Nutrition Information
Show Details
Serving
1serving
Calories
330kcal
(17%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Cholesterol
117mg
(39%)
Sodium
478mg
(20%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 330kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 117mg | 39% |
| Sodium | 478mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
27 reviews
Good
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