brioche stuffing for Thanksgiving

Brioche Stuffing: A Taste of Thanksgiving Luxury

brioche stuffing for Thanksgiving

I’ve been waiting a YEAR to write this post! I made this brioche stuffing for Thanksgiving 2014… and I waited until now to thrust it upon the world. And oh yes, I will be making this stuffing again this year! Right after I finish this post, to be exact.

So I love Thanksgiving stuffing. Who doesn’t? I’ve got nothing against Stovetop, but I like to take my stuffing game up a notch. That’s where this brioche stuffing comes in. Why brioche? It has a high egg and butter content (mmm… butter…) which means it’s super rich, soft, and slightly sweet.

I stud my stuffing with caramelized onions, wild mushrooms, and a good dose of greens. Oh, and a lot of fresh aromatic herbs to make sure your kitchen/house smells amazing for all your Thanksgiving guests. I can’t wait to make and EAT it again this year!

Brioche Stuffing with Wild Mushrooms & Caramelized Onions

1 loaf brioche – day old!
2 tablespoons butter
1 sweet yellow onion, chopped
2 cups wild mushrooms – I like using a mix of crimini, shiitake, and chanterelle.
3 cups swiss chard or kale, roughly julienned
3 cups chicken or vegetable broth
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
2 eggs, beaten
salt & pepper to taste

Preheat your oven to 350°.

Cut the brioche into 1/2 inch cubes. You could also hand-tear it if you’re feeling especially rustic. Set it aside to use for later.

In a large dutch oven or similar pot (I use my Le Creuset 3.5qt dutch oven!) melt the butter over medium heat then add your onions and let them caramelize for about 10-15 minutes, until they’re brown and fragrant and slightly melty. Turn up the heat to medium high and add the mushrooms and greens until the greens are wilted and mushrooms are softened but not mushy, about 5 minutes. Add salt and pepper to taste.

Add the fresh herbs and fold them into the sautéed vegetable mixture. Add the broth and bring everything to a simmer. Turn the pot down to low heat and gently mix in your brioche cubes and egg.

Cover with foil then transfer the stuffing to the oven and bake at 350° for about 30 minutes, then remove the foil and bake uncovered for another 10 minutes, or until the top of the stuffing is nicely browned.

ENJOY and happy Thanksgiving!

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