A riff on My Grandmother’s Thanksgiving Stuffing, this Mushroom Brioche Stuffing is my absolute favorite. The brioche lends the teensiest bit of sweetness, the mushrooms make it meaty while still remaining vegetarian, and a heavy hand of celery and poultry seasoning keep it classic.
Thanksgiving is my favorite holiday of the year. No gifts to buy. No gimmicks. For us, it’s a day of football, family, friends, and one awesome, over-the-top meal. Doesn’t matter who hosts, we all pitch in and contribute to dinner. Plus it marks the beginning of ski season. What’s not to love?
And while I love just about every part of the Thanksgiving meal, I’v got to go with stuffing as my fave. I don’t know if it’s because I only eat at Thanksgiving or if it’s because my grandma’s recipe is that good. Either way, I wan’t to dive in head first as soon as it hits the table. I just can’t get enough. Looks like Rashida agrees. Doesn’t matter who hosts, it’s usually my mom who brings the stuffing. She always makes a double batch because leftovers, duh. Stuffing on it’s own = delish. Leftover stuffing made into waffles? OMG, yes. Just yes. This year I’m going to ask her to make one pan of the original and one pan of this mushroom version!
Not wanting to veer too far off our tried and true recipe, this Brioche Mushroom Stuffing is still familiar for the die hard traditionalists (I’m looking at you, Dad) but is perfect for those of us wanting just a little bit different. The key to great stuffing is to let the bread dry out. I do this by cubing the bread and laying it on a baking sheet to dry out a few days before I’m going to make the stuffing. This allows the bread to soak up all the stock. You want to make sure the mixture is nice and moist (I know, I’m cringing, too) but it’s the key. Dry stuffing = no bueno. You could use any kind of mushrooms you like but I think button or baby bellas work best. If you want to keep the stuffing vegetarian, use veggie broth though chicken or turkey stock is my preference. Bottom line, you can’t go wrong.
Are you thinking about your turkey day prep? What’s on your menu? As always, thanks for reading and being a part of Mountain Mama Cooks. I hope you had a wonderful weekend and an even better week ahead!
- 8 tablespoons butter
- 2 cups chopped celery
- 1/2 cup minced white onion
- 16 oz button mushrooms, cleaned, stemmed and sliced
- 2-3 cups warmed stock (veggie, chicken or turkey)
- 8 cups cubed brioche bread, dried out
- 1 tablespoon poultry seasoning
- 1 heaping teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Melt butter in large sauté pan over medium heat. Add celery and onion. Sauté 5-6 minuted until soft. Add sliced mushrooms and sauté until soft and starting to brown, about 10 minutes. Season with a pinch of salt and pepper.
- Meanwhile, combine brioche bread cubes, poultry seasoning, salt and pepper in a large bowl. Add mushroom mixture. Toss to combine. Add enough stock to moisten all the bread. You'll need between 2 and 3 cups. You want it to to be pretty moist. (I hate that word, too. But in this case, you want the stuffing moist!)
- Transfer stuffing to a buttered casserole dish (this makes enough for a 9x13 pan) and bake, covered, at 350F degrees for 30 minutes. Uncover and bake for 15 minutes or so longer just until the top is starting to brown.
- Serve warm.
photos by Kellie Hatcher/ recipe by Mountain Mama Cooks