Brioche and French Bread Stuffing is a decadent stuffing where the secret is quite simple. It is the combination of two different types of bread–brioche and French-with upgraded mushrooms from the traditional button. Our family members love this recipe so much they request it again at Christmas. Here is how to prepare this delicious dish.
Ingredients
One loaf of Brioche bread cubed, preferably one day old
A loaf of French bread cubed, preferably one day old
One ½ pounds trumpet and shitake mushrooms
A medium to large yellow onion, finely chopped
4-5 ribs of celery, chopped
4-5 tablespoons fresh rosemary
3-4 tablespoons fresh thyme
Four tablespoons of fresh parsley
Olive oil
3-4 cups of organic chicken broth
One ½ sticks of butter (melted)
Fleur de sel
Directions
Heat oven to 350 degrees Fahrenheit and lightly toast the cubed brioche and French bread for about 8-10 minutes. Sprinkle with fleur de sel, a drizzle of olive oil, and about one tablespoon each of the rosemary, parsley, and thyme. Set aside.
In a large skillet, sauté the mushrooms, taking care not to crowd them in the pan; otherwise, they will not brown. As soon as the mushrooms are brown, set them aside in a bowl.
Add about three tablespoons of olive oil in the same skillet and heat for about 1 minute; add the onion and sauté until just translucent, about 4 minutes. Add in the celery and continue to cook another 3-4 minutes until celery and onion are almost softened. With a spatula, fold in the toasted bread and mushrooms, including the mushroom juices. Add in all the herbs except for the parsley. Mix your sea salt to taste into the chicken broth, and pour the chicken broth over the bread mixture, about ½ cup at a time, until fully absorbed. The stuffing should be very moist, but the excess liquid should not be in the pan. Add the melted butter and parsley and stir well.
Fold the stuffing mixture into a buttered baking dish and cover with tin foil. Bake for about 35 minutes, uncovering in the last 8-10 minutes so that the stuffing will brown on top. Stuffing can be made four to five hours in advance and reheated before dinner. Reserve extra chicken broth to moisten stuffing if necessary.
