Brioche Stuffing (Classic)

Still savouring your Turkey Day leftovers? I just polished off the last of the classic brioche stuffing - my contribution to our family meal - and was sad to see it go. In fact, I’m contemplating whipping up a second batch pronto. One taste of classic brioche stuffing and you’ll have no qualms about serving it on a day other than Thanksgiving. Use good bread and you can’t go wrong. Then, simply sauté some veggies and fold in the brioche croûtons, broth and eggs. Dump the mélange in a baking dish and pop it in the oven. In less than two hours, the classic brioche stuffing will be done and you can dig in straightaway.

10 cups brioche, cubed
8 Tbsp. butter, divided
2 cups yellow onion, diced
1½ cups celery, diced
1 cup carrots, peeled and diced
1 small leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed
3 cloves garlic, smashed
½ cup fresh parsley, chopped
2 Tbsp. fresh sage, chopped
1 Tbsp. fresh thyme leaves
2 tsp. sea salt
1 tsp. black pepper, freshly ground
3 cups chicken broth, divided
2 eggs, lightly beaten

Preheat oven to 250°F (120°C/100°C fan, Gas Mark 0.5).

Spread brioche cubes in a single layer on a baking sheet. Bake for 1 hour or until golden brown and crispy, stirring halfway through. Remove from the oven and let brioche cool completely. Increase oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

In a large pot, melt 6 Tbsp. butter over medium heat. Add onion, celery, carrots, leek and garlic and cook, stirring occasionally, until tender, about 10 minutes. Add parsley, sage, thyme, salt and pepper and stir to combine. Add toasted brioche cubes and 1½ cups broth and stir gently to combine.

In a medium bowl, whisk together remaining 1½ cups broth and eggs. Add to pot with brioche and stir gently to combine.

Transfer mixture to a greased 9x13" baking dish. Melt remaining 2 Tbsp. butter and drizzle over mixture. Cover with foil and bake for 40 minutes. Remove foil and bake uncovered for 40 more minutes or until the top is golden brown.

Makes 8-10 servings.