Martha Stewart Brioche Stuffing Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart brioche stuffing turns buttery brioche into a rich, savory side with sweet onions, celery, and plenty of fresh sage and thyme. The cubes toast first so they hold their shape, then soak up broth and eggs until the center turns tender and custardy. The top bakes to a deep golden crisp, and the flavor is savory and herb-forward with a gentle sweetness from the bread. This version is inspired by Martha Stewart and her classic approach to a holiday table.

It takes about 65 minutes from start to finish, with 20 minutes of prep and 45 minutes in the oven. The method is simple enough for a Sunday roast but special enough for Thanksgiving or a potluck, and it feeds eight as a generous side.

Why This Martha Stewart Brioche Stuffing Works

Toasting the brioche before anything else is the step that makes the biggest difference. The cubes dry out and turn lightly golden, so they soak up broth without collapsing into mush. That gives you crisp edges and a soft, custardy middle in the same pan.

A full pound of turkey sausage adds enough savory depth that the stuffing can stand on its own next to a roast, while the sage and thyme keep it tasting like a proper holiday side. Eggs and chicken broth tie everything together, and a 9×13-inch (23x33cm) dish keeps the layer shallow enough to bake evenly.

What You’ll Love About It

It’s rustic and elegant at the same time, with golden, crisp edges and a tender center. The turkey sausage makes it hearty enough to please a crowd, and it can be assembled a day ahead so the holiday morning stays calm.

Ingredients

Use good-quality brioche and a mild turkey sausage so the herbs stay in front.

• 12 cups (300g) brioche bread — cut into 1-inch cubes, about 1 large loaf
• 4 tablespoons (57g) unsalted butter — plus more for the dish
• 1 medium yellow onion (150g) — finely chopped
• 3 celery stalks (120g) — finely chopped
• 1 pound (454g) mild turkey sausage — casings removed
• 2 teaspoons fresh thyme leaves — chopped
• 2 tablespoons fresh sage leaves — chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs (100g) — lightly beaten
• 2 1/2 cups (600ml) low-sodium chicken broth
• 1/4 cup (15g) fresh flat-leaf parsley — chopped

Equipment

• Rimmed baking sheet — for toasting the brioche in one layer
• Large bowl — big enough for 12 cups of bread cubes
• Large skillet — a 12-inch skillet gives the vegetables room
• 9×13-inch (23x33cm) baking dish — the right depth for even baking
• Instant-read thermometer — checks both the sausage and the finished dish

How to Make Martha Stewart Brioche Stuffing

Step 1: Toast the Brioche

Preheat the oven to 350°F (175°C). Spread the 12 cups (300g) of brioche cubes in a single layer on a rimmed baking sheet and toast for 10 to 12 minutes, until dry and lightly golden. Transfer them to a large bowl and set aside, and leave the oven on. Don’t crowd the pan here, or the cubes steam instead of drying.

Step 2: Soften the Vegetables

Butter a 9×13-inch (23x33cm) baking dish. In a large skillet, melt the 4 tablespoons (57g) butter over medium heat, then add the 1 chopped onion and 3 chopped celery stalks. Cook, stirring occasionally, for 6 to 8 minutes, until softened and translucent but not browned.

Step 3: Cook the Sausage and Herbs

Add the 1 pound (454g) turkey sausage and cook, breaking it up with a spoon, for 6 to 8 minutes, until no longer pink and cooked through to 165°F (74°C). Stir in the 2 teaspoons thyme, 2 tablespoons sage, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and cook for 1 minute more, until fragrant.

Step 4: Mix the Stuffing

Scrape the sausage mixture into the bowl with the toasted brioche. Add the 2 beaten eggs, 2 1/2 cups (600ml) chicken broth, and 1/4 cup (15g) parsley, and toss gently until the bread is evenly moistened but not soggy. If the mixture looks dry, add a splash more broth, but stop before the cubes start to fall apart.

Step 5: Bake Until Golden

Transfer the stuffing to the prepared dish and spread it in an even layer. Bake for 35 to 40 minutes, until the top is golden brown and crisp and the center is set and registers 160°F (71°C) on an instant-read thermometer. If the top browns too quickly, tent it loosely with foil for the last few minutes.

Step 6: Let It Rest

Let the stuffing rest for 5 to 10 minutes before serving. This short rest lets the custard set so the portions hold together on the plate.

What to Serve With It

Serve it alongside roast turkey, glazed carrots, and mashed potatoes for a classic holiday plate, or with a simple roast chicken on a Sunday. A green salad or green beans with lemon keeps the richness in balance, and it’s just as good with pan gravy spooned over the top.

Tips for the Best Results

• Dry bread only — slightly stale brioche soaks up broth without turning mushy.
• Chop evenly — small, uniform pieces of onion and celery cook at the same rate.
• Go gentle — fold the bread rather than stirring hard to keep the cubes intact.
• Taste the mix — check seasoning before it goes in the oven, since the bread absorbs salt.
• Watch the top — foil prevents over-browning while the center finishes setting.
• Rest before serving — a few minutes off the heat firms the custard for cleaner portions.

Easy Variations

• Extra Herbs — add 1 tablespoon chopped rosemary for a deeper, piney flavor.
• Fruit and Nuts — fold in 1/2 cup (60g) dried cranberries and 1/2 cup (60g) toasted pecans.
• Mushroom Option — sauté 8 ounces (225g) sliced cremini mushrooms with the onion and celery.
• Cheesy Top — scatter 1/2 cup (50g) grated Parmesan over the dish before baking.

Storing and Reheating

• Fridge — cover tightly and refrigerate leftovers for up to 3 days.
• Freezer — freeze in an airtight container for up to 2 months.
• Make-Ahead — assemble through step 4 and refrigerate up to 24 hours; bring to room temperature 30 minutes before baking.
• Reheating — cover with foil and reheat at 350°F (175°C) for 15 to 20 minutes, to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart brioche stuffing recipe ahead of time?

Yes. Assemble it through step 4, cover, and refrigerate for up to 24 hours. Bring it to room temperature for 30 minutes before baking, then bake as directed, adding 5 to 10 minutes if needed.

Can I use a different bread?

Challah, brioche rolls, or a sturdy white sandwich loaf all work well. Use a similar total weight and dry the cubes the same way so the texture stays right.

How do I know when the stuffing is done?

The top should be golden and crisp, and the center should register 160°F (71°C) on an instant-read thermometer. If the center still looks wet, bake it another 5 minutes and check again.

Why is my stuffing soggy?

Wet bread is the usual cause, so toast the cubes until dry before mixing. Add broth gradually and stop as soon as the bread is moistened, since the stuffing keeps absorbing liquid as it bakes.

Martha Stewart-Inspired Brioche Stuffing

Print Recipe

This stuffing honors Martha Stewart’s classic, elegant approach to Thanksgiving: buttery brioche tossed with sweet onions, celery, and fresh herbs, then baked until golden and crisp on top with a tender, custardy center. It’s a rich, savory side that feels special enough for the holiday table but is simple enough for any Sunday roast.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 45
• Total Time: 65
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12 cups (300g) brioche bread, cut into 1-inch cubes (about 1 large loaf)
• 4 tablespoons (57g) unsalted butter, plus more for the dish
• 1 medium yellow onion (150g), finely chopped
• 3 celery stalks (120g), finely chopped
• 1 pound (454g) mild turkey sausage, casings removed
• 2 teaspoons fresh thyme leaves, chopped
• 2 tablespoons fresh sage leaves, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs (100g), lightly beaten
• 2 1/2 cups (600ml) low-sodium chicken broth
• 1/4 cup (15g) fresh flat-leaf parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C). Spread the brioche cubes in a single layer on a rimmed baking sheet and toast for 10 to 12 minutes, until dry and lightly golden. Transfer to a large bowl and set aside; leave the oven on.
2. Butter a 9×13-inch (23x33cm) baking dish. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, for 6 to 8 minutes, until softened and translucent but not browned.
3. Add the turkey sausage to the skillet and cook, breaking it up with a spoon, for 6 to 8 minutes, until no longer pink and cooked through to 165°F (74°C). Stir in the thyme, sage, salt, and pepper and cook for 1 minute more, until fragrant.
4. Scrape the sausage mixture into the bowl with the toasted brioche. Add the beaten eggs, chicken broth, and parsley and toss gently until the bread is evenly moistened but not soggy; if the mixture looks dry, add a splash more broth.
5. Transfer the stuffing to the prepared baking dish and spread it in an even layer. Bake for 35 to 40 minutes, until the top is golden brown and crisp and the center is set and registers 160°F (71°C) on an instant-read thermometer.
6. Let the stuffing rest for 5 to 10 minutes before serving.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Freeze in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating. Make-ahead: Assemble the stuffing through step 4, cover, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before baking, then bake as directed, adding 5 to 10 minutes if needed. Reheating: Cover with foil and reheat in a 350°F (175°C) oven for 15 to 20 minutes, until heated through to 165°F (74°C).

Nutrition

• Calories: 425
• Sugar: 4g
• Sodium: 900mg
• Saturated Fat: 9g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 120mg

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