Buttery Brioche Holiday Stuffing
If you want to switch up your traditional stuffing, this recipe is for you! The buttery fluffy brioche creates more of a bread pudding texture when cooked, which makes the stuffing extra creamy. The airy brioche really soaks up all the flavors of the broth and aromatics, better than standard bread! This is the perfect addition to any holiday spread.
- 4 Tbsp Butter (room temperature)
- 1 entire Stale or Dried out Brioche bread (ripped or cut into small pieces)
- 8 oz. Cooked Sweet Italian Sausage or Sausage of choice ( cut into small chunks)
- 1 whole sautéed until caramelized Yellow Onion (diced small)
- 4 stalks of sautéed Celery (diced small)
- 1 Tbsp Fresh Thyme (roughly chopped)
- 1 Tbsp Fresh Tarragon (roughly chopped)
- ¼ cup Dried Cranberries
- 2 Large Eggs
- 2 cups of cold or room temp Seasoned Turkey Stock (Season with Salt and Pepper to Taste)
Preheat Kalorik Oven to 350F BAKE
- While oven is preheating, Spread 1Tbsp room temperature butter all around the bottom of your casserole dish.
In your Large Mixing Bowl, thoroughly mix together your Brioche Bread, Sausage, Yellow Onion, Celery, Fresh Thyme, Fresh Tarragon and Dried Cranberries then pour into your buttered casserole dish and evenly disperse in dish.
In the empty dirty mixing bowl, crack your eggs and pour in your turkey stock. Then whisk together the eggs and seasoned turkey stock. Evenly pour over the brioche mixture.
Break apart your 3 Tbsp of remaining butter evenly over the top of the stuffing and cover your casserole dish tightly with aluminum foil. Place casserole dish into your preheated Kalorik oven to bake.
After 30 min or when the middle of the stuffing is hot when pierced with a knife, remove the aluminum foil and finish baking until the stuffing is a deep golden brown.
Remove from oven and let cool for 10 min or until ready to eat! Enjoy!
Chef’s tips: You can leave your brioche bread out uncovered overnight to dry out or quickly tear up and place on tray in oven at 350F until just dried out not brown. The key for flavor is making sure your stock is properly seasoned.