Description

This Garlic and Sage Brioche Stuffing brings together buttery brioche bread, aromatic herbs, and sautéed vegetables to create a comforting and flavorful side dish. With a golden, crisp topping and a moist, tender interior, it’s a perfect addition to cozy family dinners or festive gatherings. Simple, elegant, and irresistibly fragrant, this dish captures the essence of homemade comfort food with every bite.

Ingredients

Scale

1 loaf of brioche bread, cut into 1-inch cubes (about 10 cups)
1/2 cup unsalted butter
1 large onion, finely chopped
3–4 cloves garlic, minced
2–3 celery stalks, finely diced
2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
1 teaspoon fresh thyme leaves (optional)
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 cups vegetable or chicken broth, warm
2 large eggs, lightly beaten
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese (optional)

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Instructions

Preheat the oven to 350°F (175°C). Cut the brioche into 1-inch cubes and spread them evenly on a baking sheet. Toast in the oven for 10–12 minutes, or until lightly golden and crisp. Remove and set aside to cool slightly.
In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking for 5–7 minutes until softened. Stir in the minced garlic and sage, and cook for another minute until fragrant. If using thyme, add it here for extra herbal flavor.
In a large mixing bowl, combine the toasted brioche cubes with the sautéed vegetables and herbs. Toss gently to coat evenly. Sprinkle in salt, pepper, and parsley. Add the Parmesan cheese if you want a richer flavor.
In a separate bowl, whisk together the warm broth and lightly beaten eggs. Slowly pour this mixture over the brioche and vegetables, stirring gently until all the bread is evenly moistened. Add more broth if the mixture seems dry, but be careful not to make it soggy.
Lightly butter a 9×13-inch baking dish. Pour the stuffing mixture into the dish and spread it evenly. Press down gently to create a smooth surface for even baking.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is golden and crisp. For extra crunch, broil for 1–2 minutes, watching closely to avoid burning.
Remove from the oven and let the stuffing rest for 10 minutes before serving. Garnish with extra parsley or sage if desired.

Notes

Slightly stale brioche works best for this recipe as it absorbs liquid more evenly without turning mushy. If your bread is fresh, toasting it in the oven will achieve the same effect.
You can prepare the bread and sautéed vegetables a day ahead, refrigerate, and add the broth and eggs just before baking for easier meal prep.
For a vegetarian version, use vegetable broth instead of chicken broth.
To make the stuffing vegan, replace the butter with plant-based margarine and omit the eggs, adding a little extra broth to keep it moist.
This stuffing pairs wonderfully with roasted poultry, baked vegetables, or any savory main dish.