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
- 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.