Brioche Stuffing

pan of brioche stuffing

5 from 11 reviews

Buttery brioche stuffing is a savory vegetarian stuffing for the Thanksgiving and a delicious side dish any time of year. Serve it with vegetarian meals or with turkey, roasted chicken or sausage on the side. 


Units Scale
  • One 16-ounce loaf of brioche, torn into 1-inch pieces
  • 1/4 cup olive oil
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 4 tablespoons salted butter
  • 3 cups sliced leeks (from 1 large or 2 smaller leeks)
  • 2 celery ribs, thinly sliced
  • 1 tablespoon fresh thyme
  • 2 cups broth/stock (either vegetarian or chicken)
  • 2 eggs


  1. Butter or oil a shallow baking dish (such as a 9x13 pan or an oblong 7x11 casserole ) Set aside. 
  2. Heat the oven to 350 degrees to toast the brioche.
  3. Spread the torn brioche out on 2 rimmed baking sheets and toss with olive oil, poultry seasoning and salt. 
  4. Bake the brioche until golden brown and crispy, about 13 to 20 minutes. Keep an eye on the bread so it doesn't burn. Mix once halfway through. Set the bread aside after toasting to cool. 
  5. In a skillet over medium heat, melt the butter. 
  6. Add leeks, celery and thyme. Cook until soft and lightly browned, about 8 minutes.
  7. In a large bowl, whisk together the stock and eggs.
  8. Let the leeks and celery cool slightly. Mix the cooled leeks and celery into the stock and eggs.
  9. Add the cooled, toasted brioche to the bowl. Gently fold the liquid with the bread so that all of the bread is covered and damp. I use my hands to do this, or you can use a spatula or wooden spoon. 
  10. Spread the brioche out in the buttered baking dish. Cover tightly with foil. 
  11. Bake 25 minutes. 
  12. Remove foil and bake 23 to 25 minutes more, until the top is golden brown. Keep an eye on the stuffing, because brioche burns more easily than other types of bread. 
  13. Use a digital thermometer to make sure the middle of the stuffing has reached a safe temperature of 165 F.


Leftovers: Leftover, refrigerated stuffing should be eaten within 3 days.

Storage: Leftover cooked stuffing can be stored in the refrigerator then re-heated in a 350 degree oven, covered with foil, for 20 to 30 minutes. Smaller portions of leftover stuffing can be re-heated in the microwave. Reheated stuffing should reach a temperature of 165 degrees for food safety.

How to Clean and Slice Leeks: Follow this easy How to Clean Leeks tutorial from Jessica Gavin 


Keywords: brioche stuffing, vegetarian stuffing, brioche, stuffing