Brioche Stuffing with Rosemary and Sausage

Brioche Stuffing with Rosemary and Sausage


Take your stuffing to the next level with this Brioche Stuffing with Rosemary and Sausage. The pillowy soft and sweet brioche is tossed in garlic herb butter then combined with ground sausage, mushrooms, and rosemary, this stuffing recipe is disappear quickly! It’s so crispy and golden on the outside and soft on the inside.

I’m kinda obsessed with this stuffing recipe. The brioche bread is so rich and sweet that it pairs wonderfully with the savoury Italian ground sausage. I cannot believe I didn’t make stuffing with brioche bread earlier! It’s relatively straightforward and the recipe is always a hit. All you need are some simple ingredients and you’ll have this stuffing ready ASAP!

I will say, stuffing can be labour intensive as I don’t use pre-made stuffing cubes and I shred cheese myself but a lot of this can be done ahead of time or you can enlist some helpful hands to help tear the bread and shred the cheese!

Why You’ll Love This Brioche Rosemary Stuffing

  • It’s full of flavour! The fresh herbs, butter, sausage, and mushrooms make for such a great flavour combination. Plus, brioche bread is naturally rich and sweet, kicking it up a notch compared to regular white bread. It’s the best sausage stuffing!
  • You can make it ahead of time (or prep components ahead of time) so you don’t have to do a bunch of times in one day. Holiday dinners can be stressful so making what you can ahead of time really helps.
  • Leftovers can be frozen! Serving a smaller than usual crowd? Simply freeze the leftovers for later. I love this brioche sausage stuffing year round so it’s nice to be able to enjoy this once the holidays are over.

Ingredients You’ll Need to Make Brioche Sausage Stuffing

Ingredients needed to make brioche stuffing with sausage.
  • brioche bread — I love the rich sweet flavour from brioche bread! I prefer tearing my own bread as the uneven edges lead to extra texture and surface area for browning. I usually grab the largest loaf of brioche I can find.
  • butter — use unsalted butter for this recipe. You need some melted for the garlic herb bread and some unmelted for sauteing the rest of the ingredients.
  • garlic — the more garlic the better!
  • rosemary — I am a huge fan of rosemary here. It adds so much flavour!
  • onion — you need a small onion. You can use sweet, yellow, or white onion.
  • salt and pepper — to taste.
  • celery — usually I’m not a fan of celery but in stuffing, I love it!
  • mushrooms — I slice my own baby bella mushrooms but to save time, you can get pre-sliced mushrooms.
  • ground sausage — I use ground mild Italian sausage. You can use spicy if you prefer. If you cannot find ground sausage, you can similar cut and remove the casing off regular sausage.
  • chicken stock — I use Better than Bouillon but you can use chicken stock from a box.
  • cheese — I love the addition of white cheddar to the sausage stuffing. It also helps binds the stuffing together.
  • egg — it’s not pictured, my bad! But you need just one to help bind the ingredients together. It also helps creates a custard-like texture to the filling.

How to Make Brioche Stuffing





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