IT’S THE MOST WONDERFUL TIME OF THE YEAR. (Besides summer. Haha.) It’s Thanksgiving! My favorite holiday. And I have another recipe to add to my Thanksgiving traditions, second only to my beloved pumpkin cheesecake.
So, friends. I’ve been waiting a YEAR to write this post! A year?! Yes, a year, because I made this brioche stuffing for Thanksgiving 2014 and didn’t test it ahead of time, and I didn’t want to post the recipe and photos after Thanksgiving… so I waited until now to unveil it. And trust me, I will be making this stuffing again this year! Tomorrow, to be exact.
Obviously I love Thanksgiving stuffing. I mean, who doesn’t? I’m totally cool with Stovetop, but sometimes you want something a bit more elevated. And that’s where this brioche stuffing comes in. I studded it with caramelized onions and wild mushrooms, and mixed in some kale for some good green texture. Of course, feel free to sub swiss chard or mustard greens in there. You can use chicken broth OR mushroom/vegetable broth if you are wanting a vegetarian side. Plenty of options with this one!
My brioche stuffing got lots of oohs and ahhs last Thanksgiving and I’m looking forward to making (and EATING!) it again this week. If you’re looking for something a little different this year, check it out. In my opinion it’s as easy as pre-packaged stuffing! Oh, and it will make your kitchen/house smell amazing.
Brioche Stuffing with Caramelized Onions, Wild Mushrooms, and Kale
1 loaf brioche – day old!
1/2 stick (4 tablespoons) butter
1 sweet yellow onion, chopped
2 cups wild mushrooms – dealer’s choice. I like using a mix of crimini, shiitake, and chanterelle. Morels are also good if you’re feeling especially fancy.
3 cups kale greens, roughly julienned
3 cups chicken or vegetable broth
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
2 eggs, beaten
salt & pepper to taste
Preheat your oven to 350°.
Cut your brioche into 1/2 inch cubes. You could also hand-tear it if you’re feeling especially rustic. Set it aside to use for later.
In a large dutch oven or similar pot (I use my Le Creuset 3.5qt dutch oven!) melt the butter over medium heat then add your onions and let them caramelize for about 10-15 minutes, until they’re brown and fragrant and slightly melty. Turn up the heat to medium high and add the mushrooms and kale until the kale is wilted and mushrooms are softened but not mushy, about 5 minutes. Add salt and pepper to taste.
Add the fresh herbs and fold them into the sautéed vegetable mixture. Add the broth and bring everything to a simmer. Turn the pot down to low heat and gently mix in your brioche cubes and egg.
Cover with foil then transfer the stuffing to the oven and bake at 350° for about 30 minutes, then remove the foil and bake uncovered for another 10 minutes, or until the top of the stuffing is nicely browned.
Now… ENJOY and happy Thanksgiving!