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Martha Stewart-Inspired Brioche Stuffing

Close-up of Martha Stewart-Inspired Brioche Stuffing showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart brioche stuffing, brioche stuffing, Thanksgiving stuffing, holiday side dish, easy stuffing recipe, bread stuffing, herb stuffing, baked stuffing, sausage stuffing, classic stuffing

Find it online: https://marthadishes.com/martha-stewart-brioche-stuffing-recipe/