Brioche Bread Stuffing

This classic Bread Stuffing recipe tastes like the white bread stuffing grandma made! Calling for simple ingredients, including a loaf of stale brioche bread, this homemade stuffing recipe comes together quickly and pairs beautifully with a Thanksgiving spread.

Prep Time 20

Cook Time 55

Time for Bread to Become Stale 4

Total Time 4 1 15

Servings -8 servings

Calories 330kcal

Ingredients

1 lb. brioche bread cut into 1” cubes and stale
3 tablespoons unsalted butter or unflavored oil
2 onions finely chopped (3 ½ cups chopped)
4 celery stalks finely chopped (1 ½ cups chopped)
4 garlic cloves minced
2 tablespoons chopped fresh sage
Salt and pepper to taste
¾ – 1 ½ cups vegetable stock

Instructions

Two-three days before: Chop the bread into 1” cubes. Place in a large bowl, and set aside. Let sit until super stale.
The day of: Melt the butter in a large skillet.
Add the chopped onions, celery and garlic to the melted butter. Cook until the vegetables have softened, about 5-8 minutes.
Season with the chopped sage, stirring until fragrant, about 1 minute.
Remove the vegetables from the heat, and set aside to cool slightly.
Preheat the oven to 350°F. Spray a large baking dish with nonstick baking spray, and set aside.
Scoop the cooled vegetable mixture on top of the cubed bread.
Using your hands or a large spoon, combine the ingredients.
Slowly pour in a cup of the stock, using your hands to mix everything together.
Massage the stock into the bread and vegetables, and slowly continue to do this until the mixture is combined. If it feels a little dry, add more stock. If it feels sticky and a little squishy, you're good to go! Go by feel—you want the ingredients to be soft and soaking in the stock, but you don't want them to be sopping wet.
When the stuffing has been assembled, transfer it to the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove the cover, and bake for an additional 25 minutes.
When browned on top, remove from the oven, and enjoy warm!

Notes

Acceptable substitutions for this bread stuffing recipe

Instead of unsalted butter, feel free to use unflavored (or lightly flavored) oil.
You can use chicken or turkey stock in place of vegetable stock if you’re not feeding vegetarians.
Use French bread or baguette instead of the brioche bread if that's your jam. (My family always uses French bread. I like this brioche bread because of its texture and slight sweetness.)
No fresh sage? Use 1 tablespoon of dried sage in place of the fresh sage.

Quick tips and tricks for awesome stuffing:

Make sure the bread is stale. Like, super stale. In my family, we tear up the bread (or slice it) 2-3 days in advance and let it sit on the countertop the entire time. If your bread is still soft, place it on a baking sheet and bake in a 200°F oven for 30-45 minutes, or until the bread is nice and crisp.
Prep all of your ingredients (chop, measure, etc.) before you get to work. This’ll make it easier for you to make the brioche stuffing.
Not into prepping? Purchase pre-chopped vegetables from the store to make prepwork easier.

Nutrition