Brioche Stuffing
By Martha StewartPublished on November 22, 2024
Yield
Makes about 16 cups
Ingredients
1½ pounds brioche, cut into 1-inch cubes (about 14 cups)12 tablespoons unsalted butter 2 large onions, chopped (about 4½ cups)2 medium leeks, white and light green parts, thinly sliced into half-moons, and washed well (about 4½ cups)4 to 5 celery stalks, chopped (2¼ cups)1 pound apples (about 2), peeled and cut into ½-inch cubes (3 cups)1 pound pears (2 to 3), peeled and cut into ½-inch cubes (3 cups)Kosher salt freshly ground pepper 3 to 4 tablespoons chopped fresh sage leaf 1¼ to 2 cups vegetable broth 2 large eggs ½ cup chopped fresh flat-leaf parsley 2 teaspoons Bell’s All-Natural poultry seasoning
Before You Begin
If you don’t have time to dry the bread overnight, bake it in a preheated 350°F oven until crisp but not golden, about 10 minutes.
Instructions
- Spread the bread onto 2 rimmed baking sheets and let dry overnight.
- In a 14-inch straight-sided skillet (or 2 large skillets), melt the butter over medium-high heat. Add the onions, leeks, celery, apples, and pears. Season with salt and pepper. Cook, stirring occasionally, until the vegetables and fruit are softened and start to turn golden, about 15 minutes. Stir in the sage and cook 1 minute more.
- Place the bread cubes in a large bowl. Add the vegetable mixture and toss well. Drizzle about 1¼ cups stock over the mixture, add the eggs, parsley, and Bell’s All-Natural Seasoning, and toss to combine. If the mixture seems dry, add more stock, ¼ cup at a time. Season with 2 teaspoons salt and ½ teaspoon pepper. Use 10 cups stuffing to fill the turkey; place the remainder in a buttered 8-inch-square baking dish. After the turkey is out of the oven, lower the oven temperature to 350°F. Bake the stuffing until heated through and top is browned, 40 to 45 minutes.
Yield
Makes about 16 cupsIngredients
1½ pounds brioche, cut into 1-inch cubes (about 14 cups)
12 tablespoons unsalted butter
2 large onions, chopped (about 4½ cups)
2 medium leeks, white and light green parts, thinly sliced into half-moons, and washed well (about 4½ cups)
4 to 5 celery stalks, chopped (2¼ cups)
1 pound apples (about 2), peeled and cut into ½-inch cubes (3 cups)
1 pound pears (2 to 3), peeled and cut into ½-inch cubes (3 cups)
Kosher salt
freshly ground pepper
3 to 4 tablespoons chopped fresh sage leaf
1¼ to 2 cups vegetable broth
2 large eggs
½ cup chopped fresh flat-leaf parsley
2 teaspoons Bell’s All-Natural poultry seasoning
Ingredients
1½ pounds brioche, cut into 1-inch cubes (about 14 cups)
12 tablespoons unsalted butter
2 large onions, chopped (about 4½ cups)
2 medium leeks, white and light green parts, thinly sliced into half-moons, and washed well (about 4½ cups)
4 to 5 celery stalks, chopped (2¼ cups)
1 pound apples (about 2), peeled and cut into ½-inch cubes (3 cups)
1 pound pears (2 to 3), peeled and cut into ½-inch cubes (3 cups)
Kosher salt
freshly ground pepper
3 to 4 tablespoons chopped fresh sage leaf
1¼ to 2 cups vegetable broth
2 large eggs
½ cup chopped fresh flat-leaf parsley
2 teaspoons Bell’s All-Natural poultry seasoning
Ingredients
1½ pounds brioche, cut into 1-inch cubes (about 14 cups)
12 tablespoons unsalted butter
2 large onions, chopped (about 4½ cups)
2 medium leeks, white and light green parts, thinly sliced into half-moons, and washed well (about 4½ cups)
4 to 5 celery stalks, chopped (2¼ cups)
1 pound apples (about 2), peeled and cut into ½-inch cubes (3 cups)
1 pound pears (2 to 3), peeled and cut into ½-inch cubes (3 cups)
Kosher salt
freshly ground pepper
3 to 4 tablespoons chopped fresh sage leaf
1¼ to 2 cups vegetable broth
2 large eggs
½ cup chopped fresh flat-leaf parsley
2 teaspoons Bell’s All-Natural poultry seasoning
Why This Recipe Works
This stuffing recipe, designed to be cooked inside our Roasted Turkey in Parchment with Brioche Stuffing, is very tasty and definitely a must for the Thanksgiving table. If you prefer cooking the stuffing separately, try roasting it in a shallow pumpkin for an attractive seasonal presentation. Baste it often with broth to help cook the pumpkin and stuffing evenly. This recipe and more can be found in Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen.
Before You Begin
If you don’t have time to dry the bread overnight, bake it in a preheated 350°F oven until crisp but not golden, about 10 minutes.
Instructions
- Spread the bread onto 2 rimmed baking sheets and let dry overnight.
- In a 14-inch straight-sided skillet (or 2 large skillets), melt the butter over medium-high heat. Add the onions, leeks, celery, apples, and pears. Season with salt and pepper. Cook, stirring occasionally, until the vegetables and fruit are softened and start to turn golden, about 15 minutes. Stir in the sage and cook 1 minute more.
- Place the bread cubes in a large bowl. Add the vegetable mixture and toss well. Drizzle about 1¼ cups stock over the mixture, add the eggs, parsley, and Bell’s All-Natural Seasoning, and toss to combine. If the mixture seems dry, add more stock, ¼ cup at a time. Season with 2 teaspoons salt and ½ teaspoon pepper. Use 10 cups stuffing to fill the turkey; place the remainder in a buttered 8-inch-square baking dish. After the turkey is out of the oven, lower the oven temperature to 350°F. Bake the stuffing until heated through and top is browned, 40 to 45 minutes.
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