Sausage Brioche Dressing

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This step in the recipe is written incorrectly and appears redundant: "In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl."
You can't add the sausage to the brioche bowl twice! Obviously, the 2nd mention is for the celery.
However, on the episode, Claire clearly cooked the celery WITH the sausage, adding it just after the sausage began to brown.

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I would give this recipe more stars if possible. The sage was strong, but perfect for my taste. I like strong flavors and this dish did not disaapoint. TIP: The recipe calles for salt & pepper bt it didnt need it; the sausage makes it salty enough (and i really like salty foods!. ALSO - I only used 3 cups of stock ad it was neither too soggy or too dry. I cooked it the night before (all the way and then reheated it thankiving day again fot 20minutes. It was perfect and i'll make this every year! Maybe nextyear I'll add onions for fun.

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I have made tons of stuffing/dressing in my life. This was pronounced the best ever in my household. I made it because i wanted to do something outside of the bird and also something without things my son doesn't like. Claire's 5 ingredients were all things he eats, plus I did add onions just because. I bought the brioche at Whole Foods. Really, if you haven't made this dressing with the brioche, you don't know what you're missing. It absolutely made the dish for us.

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YUM!!! Instead of brioche, I used a local bakery's rosemary olive oil bread. Of course, the rosemary went wonderfully with the dressing ingredients. I also did not bake it as long or cover it at all. This is delicious as is but can be used as a base for other add-ins. I'll experiment each time I make it.

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My first attempt at dressing. This is a male dish--sausage what would you expect. Used the hot variety of sausage. We live in a remote area, my daughter made the brioche. The dressing was absolutely incredible. As my wife would say, "To die for." I could have made a meal out of it and i am not a dressing kind of guy.

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Used this recipe as the base for my Thanksgiving dressing. I used some smoked sausage and Jimmy John's bread. Had an extra 1/2 apple left from stuffing the bird so cut it up fine and put that in too. Very Yummy!

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OMG! This is my new favorite dressing! It was super easy and just wonderful. I added onions to the celery because I love them, the brioche was excellent. I got the last loaf at Whole Foods for $7.00 which I thought was too much, but worth it! I dont think I would make this everyweek, just on special occasions just because the brioche is so fattening. It was so good I cant wait to eat the leftovers today! Good job Claire, thanks for sharing!

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I made this yesterday for the first time, like most others, did not have brioche available, but went to my local supermarket, asked for an equivelent bread and was recommended country white bread, as it was a "buttery" bread. Followed the instructions exactly as indicated...was a hit. Everyone was impressed and kept complimenting the dish. It was soooo easy and yet soooo delicious. Also did the classic turkey in 5...great as well. Love Claire's recipes will come back for more!

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I have made this halfway so far and I am a bit puzzled about the baking directions. I did what it said about cooking for 20 min. uncovered, but the next step is cook for another 20 with foil until golden brown, this seems backwards to me.. I would think cook covered first and then uncover to brown. I also added onion and used challah bread as there is no brioche in any of my regular stores and I am not chasing down bread when the other will do. Looking forward to serving this as it is an easy recipe even with the 6th ingredient. Happy Thansgiving

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If I make tonight do I microwave tomorrow or reheat in oven? Is it as good when made night before?