Mushroom Brioche Stuffing
A riff on My Grandmother’s Thanksgiving Stuffing, this Mushroom Brioche Stuffing is my absolute favorite. The brioche lends the teensiest bit of sweetness, the mushrooms make it meaty while still remaining vegetarian, and a heavy hand of celery and poultry seasoning keep it classic.
Thanksgiving is my favorite holiday of the year. No gifts to buy. No gimmicks. For us, it’s a day of football, family, friends, and one awesome, over-the-top meal. Doesn’t matter who hosts, we all pitch in and contribute to dinner. Plus it marks the beginning of ski season. What’s not to love?
And while I love just about every part of the Thanksgiving meal, I’v got to go with stuffing as my fave. I don’t know if it’s because I only eat at Thanksgiving or if it’s because my grandma’s recipe is that good. Either way, I wan’t to dive in head first as soon as it hits the table. I just can’t get enough. Looks like Rashida agrees. Doesn’t matter who hosts, it’s usually my mom who brings the stuffing. She always makes a double batch because leftovers, duh. Stuffing on it’s own = delish. Leftover stuffing made into waffles? OMG, yes. Just yes. This year I’m going to ask her to make one pan of the original and one pan of this mushroom version!
Not wanting to veer too far off our tried and true recipe, this Brioche Mushroom Stuffing is still familiar for the die hard traditionalists (I’m looking at you, Dad) but is perfect for those of us wanting just a little bit different. The key to great stuffing is to let the bread dry out. I do this by cubing the bread and laying it on a baking sheet to dry out a few days before I’m going to make the stuffing. This allows the bread to soak up all the stock. You want to make sure the mixture is nice and moist (I know, I’m cringing, too) but it’s the key. Dry stuffing = no bueno. You could use any kind of mushrooms you like but I think button or baby bellas work best. If you want to keep the stuffing vegetarian, use veggie broth though chicken or turkey stock is my preference. Bottom line, you can’t go wrong.
Are you thinking about your turkey day prep? What’s on your menu? As always, thanks for reading and being a part of Mountain Mama Cooks. I hope you had a wonderful weekend and an even better week ahead!
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
Mushroom Brioche Stuffing
My favorite stuffing EVER! Made with slightly sweet brioche bread, lots of earthy mushrooms and celery.
- 1/2 cup (1 stick) butter
- 1/2 cup minced yellow onion
- 2 cups chopped celery
- 16 oz chopped mushrooms (I like a mix of button and cremini)
- 16 cups cubed, stale, brioche (or challah) bread
- 1 heaping tablespoon poultry seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground sage
- 2 1/2– 3 cups low-sodium chicken stock, warmed
- Butter a 9×13 or similar baking dish; set aside.
- Preheat oven to 350F degrees.
- Melt butter in a large saute pan over medium heat.
- Add minced onion and celery and cook for 2-3 minutes. Add mushrooms. Cook, stirring occasionally, 10 minutes or so until mushrooms are soft and some of the liquid has evaporated.
- Meanwhile, add cubed brioche to a large bowl. Add poultry seasoning, kosher salt, pepper, and sage to the bowl. Add the mushroom/celery mixture when it’s down cooking. Slowly add the warm chicken stock- you might not need all of it- and stir until all the bread is nicely moist and soft.
- Transfer stuffing to prepared pan. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until top is just brown. Serve immediately.
Cube the brioche bread a few days before you plan on making the stuffing. The night before you make the stuffing, leave the brioche cubes out on a lined cookie sheet to dry out.
boy does this look yummy!
I would like to make this yummy Brioche Mushroom Stuffing for Thanksgiving. but I can’t find the recipe. I can get your grandmother’s recipe. You said this is a variation. Basically, I need to know how much Brioche, broth and Cremini mushrooms to use. Do you change the amounts of celery and oniont? Or the method and herbs?
Shoot! When I redid the site design in the spring a few of the recipes didn’t transfer. I will get it updated asap.
The recipe has been updated!