Can I mix the stuffing ingredients together ahead of time and cook it later?

Not really. What you can do is prepare the dry and wet ingredients separately but do not mix the dry and wet ingredients together ahead of time. Wait until right before you are ready to bake the stuffing. This is because uncooked stuffing is a moist environment that makes it easier for bacteria to grow, even in a refrigerator.

Can I reheat cooked stuffing?

Yes. I usually reheat individual servings in the microwave. If you need to reheat a larger portion, a pan of cooked stuffing can be reheated in the oven, covered with foil, at 350 degrees until warmed (20 to 30 minutes). If the leftover stuffing seems dry before you reheat it, you can drizzle 1/4 cup of broth over the stuffing before putting it in the oven. For food safety, stuffing should be reheated to 165 degrees (use a digital thermometer to test the middle of the pan)

How far ahead can I bake this stuffing?

Baked stuffing should be eaten within 2 hours if kept at room temperature. Or, it can be baked up to 24 hours ahead of time, cooled and kept in the refrigerator, then reheated before serving. To reheat, tightly cover the stuffing with foil and put it in a 350 degree oven. You can take the foil off for the last 10 minutes to crisp up the top, just keep an eye on the stuffing so it doesn't burn. Brioche burns more easily than other types of bread. For food safety, the stuffing should reach a temperature of 165 degrees (use a digital thermometer to test the middle of the pan).

How long does cooked stuffing stay fresh?

Cooked stuffing, kept in the refrigerator, should be eaten within 3 days.

Can I freeze cooked stuffing?

Cooked stuffing can be kept in the freezer for up to 3 months. It's best to freeze it in a dish that can go directly into the oven. Frozen stuffing can be reheated directly from the freezer, covered with foil, in a 325 degree oven until warmed.

Can I stuff a turkey with this stuffing?

I haven't tried cooking this stuffing inside of a turkey. If you do, loosely fill the turkey cavity with stuffing - don't pack it in. Put the stuffing in the turkey right before the turkey goes into the oven. The oven should be set at a minimum of 325 degrees, according to the USDA. The bird and stuffing must both reach a safe temperature of 165 degrees before they are safe to eat.

What is the best bread for stuffing?

Brioche is a great choice, because of its rich flavor and texture. However, the best bread for stuffing depends on the type of flavor you want. Challah, brioche and cornbread give stuffing a slightly sweet flavor. Sourdough bread gives stuffing a tangy flavor. Regular white sandwich bread, French or Country Bread have a more neutral flavor and let the other ingredients in the stuffing stand out.

Brioche Stuffing

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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.

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Side Dishes
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

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

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Instructions

Butter or oil a shallow baking dish (such as a 9x13 pan or an oblong 7x11 casserole ) Set aside.
Heat the oven to 350 degrees to toast the brioche.
Spread the torn brioche out on 2 rimmed baking sheets and toss with olive oil, poultry seasoning and salt.
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.
In a skillet over medium heat, melt the butter.
Add leeks, celery and thyme. Cook until soft and lightly browned, about 8 minutes.
In a large bowl, whisk together the stock and eggs.
Let the leeks and celery cool slightly. Mix the cooled leeks and celery into the stock and eggs.
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.
Spread the brioche out in the buttered baking dish. Cover tightly with foil.
Bake 25 minutes.
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.
Use a digital thermometer to make sure the middle of the stuffing has reached a safe temperature of 165 F.

Notes

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

Find it online: https://www.kitchenskip.com/brioche-stuffing/