Prepare this rich and savory Brioche Stuffing recipe for an unforgettable Thanksgiving side dish your guests will love. This traditional stuffing recipe is made with buttery brioche bread, fresh herbs, onions, and celery, and baked until golden and crisp on top while staying moist and fluffy in the middle.
Don't think twice about indulging in this savory side dish on Thanksgiving. Made with rich, buttery, brioche bread and fresh herbs, this brioche stuffing recipe is outrageously delicious.
This classic Thanksgiving side dish is easy to prepare in advance and is a crowd-pleaser. When served alongside Green Bean Casserole with Cream of Chicken and Sweet Potato Casserole with Walnuts, your holiday meal will be complete.
The traditional ingredients shine in this recipe, which results in a moist, mouth-watering, dish nobody will pass up!
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Ingredients
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.
Celery and onion: The onion and celery should be diced so they easily incorporate into the soft chunks of bread.
Fresh herbs: Fresh sage and fresh rosemary are 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.
Equipment needed
- Large casserole dish - approximately 9" x 13" in size
- Large sauté pan or frying pan
- Two mixing bowls - One large and one medium-sized
- Cutting board, chopping knife, measuring cups, and measuring spoons
How to make Brioche Stuffing
Recipe rundown
- Dry out the cubed bread.
- Mix the wet ingredients.
- Cook the celery and onion.
- Combine all of the brioche stuffing ingredients together.
- Bake, serve, and enjoy!
Step-by-step instructions
This is a traditional brioche stuffing recipe that is made in only a few simple steps!
Step 1: Preheat your oven to 275°F. Tear the brioche bread into approximately 1-inch chunks or cubes. Spread them in an even layer on a baking sheet, then bake 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, rosemary, salt, and pepper in a mixing bowl. Whisk until fully incorporated and set aside.
Step 3: Melt the stick of butter over low to medium heat in a large sauté pan. 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: Increase the oven temperature to 350°F. Transfer the toasted bread to a large mixing bowl. Pour the bowl of liquid ingredients (broth, eggs, herbs, seasonings) and the sautéed onions and celery over the brioche bread cubes. Mix until fully combined.
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!
Expert tips
- 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 salt in the salted butter was too much salty flavor. Unsalted butter is best!
- You don't want any stuffing cubes to go into the oven dry. Keep mixing the stuffing combination together until all of the stuffing cubes have become saturated with liquid, and are soft and moist.
- It's best to bake your stuffing in a separate dish, not inside the turkey. This ensures even cooking and will prevent food safety issues.
- Test the stuffing for doneness using a digital meat thermometer. The center of the stuffing should be cooked to 165°F.
Variations and substitutions
Brioche bread: Common substitutions for stuffing with brioche 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, walnuts, and dried cranberries are also all commonly found in recipes for Thanksgiving stuffing. This is a vegetarian stuffing recipe, but feel free to add crumbly sausage if you'd like.
How to make brioche stuffing in advance
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 it 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 and reheat
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.
Frequently asked questions
You'll want to use sturdy bread that is cut into thick slices. If your bread is already stale and dried out, even better! The most common breads used are brioche, Italian, challah, and cornbread.
Brioche bread is made with butter and eggs, while most other breads are only made with flour, water, yeast, and salt.
Brioche is often used in sweet recipes, such as French toast. It does well in savory recipes as well, though, due to its rich and buttery flavor!
More Thanksgiving recipes
- Green Bean Casserole with Cream of Chicken
- Roasted Sweet Potatoes and Brussel Sprouts
- 3 Ingredient Drop Biscuits
- Sweet Potato Casserole with Walnuts
- Roasted Green Beans and Carrots
- Air Fryer Turkey Tenderloin
- Brown Sugar Honey Glazed Carrots
📖 Recipe
Classic Brioche Stuffing Recipe
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!
- Prep Time: 15 minutes
- Cook Time: 1 hour, 55 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: side dish
- Method: baking
- Cuisine: American
Ingredients
- 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
Instructions
- 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!
Notes
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 296
- Sugar: 2.2 g
- Sodium: 440.4 mg
- Fat: 13.8 g
- Carbohydrates: 35.4 g
- Fiber: 4 g
- Protein: 8.6 g
- Cholesterol: 76.9 mg
Keywords: brioche stuffing
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