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Brioche Stuffing

Indulge in this luxurious Brioche Stuffing, a delightful twist on a classic side dish. With its rich, buttery brioche bread and savory herbs, it's the perfect accompaniment to elevate any meal.

Tasty Team
94% would make again
Brioche Stuffing


for 10 servings

  • 8 tablespoons unsalted butter, 1 stick
  • 1 ½ lb spicy italian sausage (680 g), casings removed
  • 6 stalks celery, chopped
  • 2 large yellow onions, diced
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh sage, chopped
  • 2 loaves day-old brioche bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
  • 3 large eggs
  • 3 cups chicken stock (720 mL)
  • ¼ cup fresh parsley (10 g), chopped, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Nutrition Info

  • Calories 334
  • Fat 25g
  • Carbs 15g
  • Fiber 1g
  • Sugar 5g
  • Protein 13g

Estimated values based on one serving size.


  1. Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
  3. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  4. Add the oregano and sage. Cook until fragrant, about 2 minutes.
  5. In a medium bowl, beat together the eggs, chicken stock, half of the parsley, the salt, and pepper.
  6. In a large bowl, combine the bread and cooked sausage mixture.
  7. Pour the egg mixture over the bread and sausage mixture, and stir to coat.
  8. Transfer the stuffing to the prepared baking dish and cover with foil.
  9. Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  10. Top with the remaining parsley.
  11. Enjoy!
  12. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Brioche Stuffing