Mushroom Brioche Stuffing

  • Author: Kelley


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 bread
  • 1 heaping tablespoon poultry seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground sage
  • 4 cups low-sodium chicken stock, warmed


  1. Butter a 9×13 or similar baking dish; set aside.
  2. Preheat oven to 350F degrees.
  3. Melt butter in a large saute pan over medium heat.
  4. 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.
  5. 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.
  6. 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.