Brioche Stuffing with Rosemary and Sausage
User Reviews
5
9 reviews
Excellent
Brioche Stuffing with Rosemary and Sausage
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Take your stuffing to the next level with this Brioche Stuffing with Rosemary and Sausage. The pillowy soft and sweet brioche is tossed in garlic herb butter then combined with ground sausage, mushrooms, and rosemary, this stuffing recipe is disappear quickly! It’s so crispy and golden on the outside and soft on the inside.
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Ingredients
For the Bread
- 1 loaf brioche torn into 1 inch pieces (around 400 grams)
- 3 tbsp unsalted butter melted
- 4 cloves garlic minced
- 3 tbsp rosemary roughly chopped, fresh
For the Stuffing
- 3 tbsp butter unsalted
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 2 talks celery diced
- 227 grams baby bella mushroom sliced
- 375 grams ground pork sausage
- 2 cups White Cheddar Cheese shredded
- 4 tbsp rosemary roughly chopped, fresh
- 1 cup chicken stock
- 1 egg
Instructions
- Heat the oven to 350°F.
- Combine the melted butter, rosemary, and minced garlic.
- Tear apart the brioche bread and on a lined sheet pan, toss together the bread and herb garlic. Make sure the bread is in a single layer and packed tightly. I use two sheet pans.
- Bake the bread for 20 minutes.
- While the bread is baking, on the stove top, melt the butter over melt heat and saute the diced onions for 2 to 3 minutes. Next, add the minced garlic, salt, and pepper and saute for another minute.
- Add the sliced mushrooms and celery and continue to saute until the mushrooms have softened, around 3 minutes.
- Add the ground sausage and cook for another 4 to 5 minutes, breaking up the sausage with a wooden spoon.
- Once the sausage is browned, set the pot aside.
- In a large bowl, combine the toasted bread, sausage mixture, fresh rosemary, cheese.
- Whisk together the egg and chicken broth and pour onto the mixture. Toss to combine.
- Grease a 13×9-inch baking dish and transfer the stuffing to it.
- Bake uncovered for 40 minutes.
- Let the sausage and mushroom stuffing sit for 5 to 10 minutes before serving.
Equipments used:
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
24g
(8%)
Protein
21g
(42%)
Fat
38g
(58%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
172mg
(57%)
Sodium
987mg
(41%)
Potassium
361mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
977IU
(20%)
Vitamin C
2mg
(2%)
Calcium
198mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 987mg | 41% |
| Potassium | 361mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 198mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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