Mushroom Brioche Stuffing

Total Time:
1 hr 30 min
15 min
1 hr 15 min

6 to 8 servings

  • 10 tablespoons unsalted butter, plus more for the baking dish
  • 1 1/2 pounds assorted mushrooms (such as oyster, shiitake and/or cremini), trimmed and sliced
  • Kosher salt
  • 3 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
  • 1 tablespoon fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 2 cups low-sodium chicken or vegetable broth
  • Freshly ground pepper
  • 2 large eggs
  • 1 cup heavy cream
  • 1/2 cup chopped mixed fresh herbs (such as parsley, tarragon and chives)
  • 16 cups 1/2-inch stale brioche cubes (1 1/2 pounds)
  • Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.

  • Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.

  • Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

  • Photograph by Ryan Dausch

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