by: Kate McMillan
Cook Time
1 hour 30 minutes
Prep Time
30 minutes
Yield
6-8 servings
Total Time
1 hours 30 minutes
Prep Time
30 minutes
Yield
6-8 servings
summary
While turkey may be the showcase of the Thanksgiving buffet, a great stuffing is perhaps the most highly anticipated dish. For most, it’s the only time we enjoy this traditional side dish all year, so why not make it extra-special? This wild mushroom & brioche stuffing recipe—prepared, baked and served in a braising dish—is a stunner and sure to be an instant family favorite on yearly rotation.
ingredients
- 1 pound brioche bread
- 3 ½ tablespoons unsalted butter, divided
- 3 shallots, chopped
- 2 celery stalks, chopped
- 1 pound mixed wild mushrooms, sliced
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- ½ cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 large eggs
- ¼ cup parsley, chopped
directions
- Preheat the oven to 350°F.
- Tear the brioche into 1-inch pieces and spread in a single layer on a baking sheetTransfer to the oven and bake until just slightly toasted, about 10 minutes. Set aside.
- Transfer the mushroom mixture to a large mixing bowl and add the toasted brioche, chicken broth, heavy cream, eggs, parsley, ½ teaspoon salt and ½ teaspoon pepper. Mix until just combined.
- Using your hands, coat the bottom and sides of the cooled braiser with ½ tablespoon of butter. Add the wild mushroom & brioche stuffing in an even layer, dotting the top with the remaining tablespoon of butter. Cover and bake for 45 minutes.
- Remove the lid and continue baking until the stuffing is set, about 20 more minutes. Let cool slightly and serve.
notes
Toasting the brioche first will help the bread absorb moisture and crisp up once baked.
Tearing the bread, rather than cutting it, will create a crisper texture from the craggly edges of the torn pieces.
You can use any mushrooms you like in this recipe. Wild mushrooms include morels, chanterelles, porcini, and black trumpets, though they can be expensive. A 50/50 mix of white and cremini mushrooms works beautifully.
To make this in advance, continue the recipe until baking. Refrigerate until ready to bake. Bring the stuffing to room temperature before baking.
It is important to either butter or spray the braiser before adding the stuffing. This will make cleanup much easier!
Make this vegetarian by swapping the chicken broth for vegetable broth.
