Easy Sourdough Brioche Stuffing Recipe

Moist and fluffy inside and crispy outside, sourdough brioche stuffing combines the classic savory flavors of onion, garlic, and fresh herbs with rich, buttery brioche and tangy sourdough.

Course Side Dish

Cuisine American

Keyword Brioche Stuffing, Classic Stuffing Recipe, Easy Stuffing Recipe, Sourdough Stuffing, Traditional Stuffing Recipe

Prep Time 20

Cook Time 40

Toasting Bread: 30

Servings servings

Calories 225kcal

Author Faith Gorsky

Ingredients

8 cups torn or diced sourdough brioche bread toasted (see Notes)
2 tablespoons butter see Notes
1 medium-large yellow onion diced (about 1 3/4 cups diced)
4 large cloves garlic crushed
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
1 tablespoon minced fresh parsley
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups chicken stock or vegetable stock
1 large egg lightly beaten
6 tablespoons butter cubed (plus more for greasing the pan)

US Customary - Metric

Instructions

Prep. Preheat the oven to 425F. Generously grease a 10.5 by 7.5-inch casserole dish with butter.
Sauté the aromatics. Add 2 tablespoons butter to a large skillet over medium heat. Once mostly melted, add the onion and garlic and cook until softened but not browned, about 5 minutes, stirring occasionally.
Combine. Add the toasted bread, sautéed onion mixture, rosemary, thyme, sage, onion powder, garlic powder, salt, back pepper, chicken stock, and beaten egg to a large bowl and toss well to saturate the bread.
Bake. Transfer the mixture to the prepared casserole dish, spread it out evenly, and dot the cubed butter on top. Cover with foil and bake 25 minutes, then uncover and bake until it's golden on top and around the outside, about 10 to 15 minutes more. Serve.

Video

Notes

Bread: You'll need 8 cups, or about 285 grams (10 ounces) of sourdough brioche bread for this recipe (note that if you're not using brioche, it'll weigh closer to 225 grams). Tear it into bite-sized pieces or cut it into 1/4-inch cubes. I like to use sourdough brioche for the tanginess of sourdough and the rich butteriness of brioche, but you can use regular brioche or regular sourdough (or any kind of bread you like). The bread should be dry. Using stale (or day old) bread is common, but I like to take it one step further and toast the bread (whether it's stale or not) to really dry it out. To do so, spread out the torn or cubed bread on a baking tray, and bake in a 350F oven for 20 minutes. Gently toss the bread pieces so they toast evenly. Then continue baking in 5 to 10 minute increments if necessary. Personally, I like to toast the bread until it starts to turn golden, but all you really have to do is make sure it's dry (watch it closely towards the end when it's in the oven).
Butter: Salted or unsalted butter will work here; my preference is salted.
Storage: Cool to room temperature, and then store stuffing an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
Reheating: To reheat, thaw to room temperature if it was frozen. Add a splash of chicken broth, vegetable broth, or water to prevent the stuffing from drying out. Microwave in a microwave-safe dish for 2 minutes, stir, and then microwave again in 30-second intervals until warm throughout. Or put it in an oven-safe dish covered with foil and bake at 350F until warm, about 30 minutes. After that, you can broil it briefly if you want to re-crisp the top.

Nutrition