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Brioche Stuffing

Brioche stuffing is baked until the top is golden and the center is moist, with toasted brioche cubes, sautéed onion and celery, and fresh parsley. Drying the bread first helps it soak up the seasoned chicken broth and egg mixture without becoming mushy.
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Prep Time 20 minutes
Cook Time 1 hour 28 minutes
resting 10 minutes
Total Time 1 hour 58 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) brioche cut into 1-inch cubes
  • 6 tbsp unsalted butter divided
  • 1 yellow onion large, finely chopped
  • 3 ribs celery finely chopped
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 9x13-inch baking dish
  • 2 rimmed baking sheets
  • 1 large skillet

Method
 

  1. Heat the oven to 300°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Spread the brioche cubes in a single layer over two rimmed baking sheets.
  4. Bake for 25 to 35 minutes, tossing the cubes and rotating the sheets halfway through, until the bread is dry but not browned.
  5. Increase the oven temperature to 350°F.
  6. Melt the remaining 5 tablespoons butter in a large skillet over medium heat.
  7. Add the onion and celery, and cook for 8 to 10 minutes until softened.
  8. Stir the sage, thyme, salt, and pepper into the skillet and cook for 30 seconds.
  9. In a medium bowl, whisk the broth and eggs together.
  10. Put the toasted bread in a large bowl.
  11. Add the cooked vegetables and parsley, then pour in the broth mixture and toss until evenly moistened.
  12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  13. Bake at 350°F for 30 minutes.
  14. Remove the foil and bake for 15 to 20 minutes more, until the top is golden and the center reaches 160°F.
  15. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the brioche until it is dry but not browned. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth in place of chicken broth.