1 rating

Brioche Stuffing

Brioche stuffing is perfect for your holiday table or as a side at seasonal dinner party. This recipe uses gluten-free...

Brioche stuffing is perfect for your holiday table or as a side at seasonal dinner party. This recipe uses gluten-free brioche, adding another level of richness to the dish.


For the brioche bread:

  • 2 Tablespoons active dry yeast
  • 1 Tablespoon plus two teaspoons granulated sugar
  • 1/2 Cup plus two tablespoons plus one and three-fourths teaspoons warm water
  • 3 3/4 Cups plus one tablespoon CupfourCup flour, gluten-free
  • 1 3/4 Teaspoon kosher salt
  • 3 1/2 Ounces unsalted butter, melted and cooled
  • 1/4 Cup honey
  • 3 large eggs plus one yolk, room temperature
  • large egg
  • Maldon salt for sprinkling

For the stuffing:

  • Brioche bread
  • 2 uncooked sausages, or one cup dices pancetta, or two cups slices mushrooms
  • 5-6 unsalted butter, cubed, at room temperature
  • 2 large carrots, small dice
  • 2 large stalks of celery, small dice
  • 1 medium onion, small dice
  • 1 Cup chicken, beef or vegetable stock
  • 1 1/2 Tablespoon finely chopped herbs, such as sage, chives, parsley
  • 1 large egg
  • Kosher salt, to taste
  • Pepper, to taste


For the brioche bread:

In a small bowl, combine the yeast with the sugar and warm water to activate the yeast. Allow it to sit in a warm area until the yeast mixture is foaming and bubbly, about 5-10 minutes.

Combine the flour and salt in the bowl of a stand mixer fitted with a paddle attachment.

In a separate bowl, whisk together the melted butter, honey, eggs, and the yeast mixture.

With the stand mixer on low speed, slowly pour the egg mixture into the flour mixture. Increase the speed to medium to fully incorporate the egg mixture into the flour mixture. Continue to mix the dough for another 5 minutes on medium speed. The dough should be very silky and not stiff like regular bread dough.

Remove the bowl from the stand mixer. Cover the bowl tightly with plastic wrap. Place the bowl in a warm area and let the dough rise until it roughly doubles in size, about 1 hour.

Unwrap the bowl, punch down the dough, and wrap again tightly with plastic wrap. Place the bowl in the refrigerator for at least 2 hours. (Note: when punching the dough, you may lightly flour your hands to prevent sticking.)

Remove the dough from the refrigerator. Spray two 9 inch by 5 inch loaf pans with nonstick spray. Scoop the dough into each pan, dividing it evenly among both.

To finish: break 1 egg into a small bowl and whip with a fork or small whisk to combine the white and yolk well.

Brush the tops of the loaves with egg wash, sprinkle the tops of each with Maldon salt. Set the loaf pans in a warm place to proof uncovered for 40 minutes, until they have risen, but are not doubled, and spread slightly.

Preheat oven to 350 degree F.

Bake for 30-40 minutes, until the tops are golden brown and a wooden skewer inserted into the center comes out clean.

Transfer to cooling rack and cool completely.

For the stuffing:

Cut cooled loaves into approximately ½ inch by ½ inch cubes. Place cubes onto a baking sheet. Bake in a preheated 350 degrees F oven for approximately 30 minutes and until the cubes are dried out, toasted and lightly golden-brown. Be sure to stir often to prevent burning and to promote even drying.

Preheat oven to 350 degrees F.

Remove the casing from the sausage. Brown sausage in a large skillet over medium-high heat. Do not add any additional oil. If using pancetta, cook over medium-high heat until the fat is rendered and the pancetta is crispy. If using mushrooms, add 2 tablespoons of butter to the skillet, then add in cut mushrooms and sauté over medium-high heat until soft and tender.

Lower heat to medium, add butter and melt. Add diced carrots, celery and onion to skillet until tender and cooked through.

Add the stock and herbs and scrape all the browned bits off of the bottom of the skillet. Bring to a boil for 1-2 minutes.

In a large bowl, mix together the dried brioche cubes with the sausage/pancetta/mushrooms, the vegetable mixture and the egg. Season to taste with salt and pepper.

Spoon mixture into a greased 13 inch by 9 inch baking pan, bake for 30-40 minutes or until golden brown.