Buttery brioche bread is combined with onion, celery, fresh rosemary and fresh sage to make this recipe for Classic Brioche Stuffing. This savory side dish will complete your Thanksgiving dinner and leave you wanting to refill your plate over and over again!
I used to think stuffing was incredibly challenging to make... that is until I started making it myself! There are several variations of stuffing, but if you keep it simple and classic, then stuffing isn't a difficult side dish at all.
My recipe for Brioche stuffing couldn't get easier! I let the classic ingredients shine, which results in a moist, mouthwatering, can't pass up, side dish!
Brioche bread: Brioche bread is a slightly sweet, rich tasting bread that has a higher egg and butter content than most other breads. This gives brioche bread a light and fluffy texture and a golden brown crust. I regularly find brioche in the bakery section of larger grocery stores.
Celery and onion: Fresh celery and white onion are the two vegetables that all stuffing recipes call for. You'll want to dice your onion and celery so that they easily incorporate with the soft chunks of bread.
Fresh herbs: Fresh sage and fresh rosemary are the fragrant fall herbs that give thanksgiving side dishes their classic flavor. I also add fresh flat leaf parsley, and you can add fresh thyme if you'd like as well.
Additional ingredients: My stuffing recipe also calls for unsalted butter, low-sodium chicken broth/stock, eggs, kosher salt and black pepper.
*See the recipe card below for a detailed ingredients list and instructions.
- Large casserole dish - approximately 9" x 13" in size
- Large sauté pan or frying pan
- 2 mixing bowls - One large and one medium-sized
- Cutting board, chopping knife, measuring cups and measuring spoons
How to make
Step 1: Preheat your oven to 275°F. Tear the brioche bread into approximately 1 inch chunks or cubes. 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.
The goal is to dry the bread out. It doesn't need to be seasoned or oiled during this step. Once finished, remove from the oven and set aside.
Step 2: Combine the low sodium chicken broth, eggs, diced fresh parsley, sage and rosemary, salt and pepper in a mixing bowl. Whisk together until fully incorporated and set aside.
Step 3: In a large sauté pan or 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.
Step 4: When the bread is done drying out in the oven, increase the oven temperature to 350°F. Transfer the bread to a large mixing bowl. Pour the bowl of liquid ingredients (broth, eggs, herbs, seasonings) and the sautéed onions and celery over top of the brioche bread cubes.
Mix together thoroughly. You don't want any stuffing cubes to go into the oven dry. Keep mixing this combination together until all of the stuffing cubes have become saturated with liquid.
Step 5: Carefully transfer the stuffing to a large casserole dish that is around 9" x 13" in size. Cover tightly with aluminum foil.
Step 6: Bake the stuffing in your preheated 350°F oven for 40 minutes, covered. Uncover, and bake for another 25-30 minutes, until the top is golden brown and crispy.
Remove the Brioche Stuffing from the oven, let cool for about 15 minutes, and enjoy!
- I originally tested this recipe using an additional ½ stick of butter. The extra butter was absolutely not needed. I believe this is because brioche bread is already rich in buttery flavor.
- I also tested the recipe with salted butter. I found the addition of the salt in the salted butter was too much salty flavor. The overuse of salt overpowered the natural flavors in the celery, onion, fresh herbs and brioche. It is my strong recommendation that you use unsalted butter.
- This recipe, along with 99.9% of all of my recipes, calls for kosher salt. Kosher salt has wider, courser grains than table salt. If you need to substitute in table salt for kosher salt, then you should use half the amount of salt that the recipe calls for.
Variations and substitutions
Brioche bread: The most common substitutions for brioche bread are Hawaiian bread and challah bread. Hawaiian, challah and brioche all have eggs and butter as essential ingredients.
Vegetables: In addition to the celery and onion, you can add chopped carrots, mushrooms, garlic and a variety of fall root vegetables.
Other additions: Fresh thyme, crumbled sausage, walnuts and dried cranberries are also all commonly found in recipes for thanksgiving stuffing.
What to serve with
I have so many delicious Thanksgiving and Christmas side dishes to serve Brioche Stuffing with! You can't pass up my Green Bean Casserole with Cream of Chicken, Roasted Sweet Potatoes and Brussel Sprouts, Drop Biscuits, Sweet Potato Casserole or my Roasted Green Beans and Carrots.
If you don't want to make an entire turkey during the holidays, then Air Fryer Turkey Tenderloin is exactly what you need!
How to make ahead, store and reheat
How to make ahead: Homemade stuffing can be a little time consuming to make. Luckily it's possible to prep some of the recipe steps ahead of time.
Steps 1 through 4 can all be completed up to 24 hours in advance. Once you've assembled your stuffing in the casserole dish, wrap it tightly in plastic wrap and store 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.
How to store: Store leftover stuffing in an air-tight container in the refrigerator for 3-4 days.
How to reheat: Reheat leftover brioche stuffing in the microwave, on the stovetop or in the oven. Reheat leftovers in the oven in an oven-safe dish at 350°F. Heat for 20 minutes covered with foil and another 20 minutes uncovered. If the stuffing starts to dry out, add a splash of chicken or vegetable broth.Print
- 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
- 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!
- Prep Time: 15 minutes
- Cook Time: 1 hour, 55 minutes
- Category: side dish
- Method: baking
- Cuisine: American
Keywords: brioche stuffing
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