Sausage brioche dressing is a rich and delicious stuffing dish to serve alongside a meal. This warm and flavorful update to the traditional bread stuffing balances the buttery brioche with savory sausage while fresh herbs add color and appeal. Celery and onions add to the flavor and texture. Brioche and sausage dressing is a comforting, satisfying side that pairs with many main dishes and can work with any family meal. It’s the perfect side dish for Thanksgiving or Christmas and goes well with turkey, chicken, or ham. Don’t forget the cranberry sauce!
I used breakfast sausage, but you can use sweet Italian sausage or another fresh sausage, such as herb and garlic or chorizo.
Recipe Variations
- Apple and Cranberries: Diced apples and dried cranberries add a sweet and slightly tangy balance to the savory flavors.
- Spicy: For heat lovers, use fresh spicy sausage, such as Mexican chorizo or hot Italian sausage.
- Mushrooms: Add sliced sautéed mushrooms for earth, rich depth of flavor.
- Leeks: Sauté chopped leeks or scallions along with the onions
- Cheese: Gruyère or Parmesan could add to the umami flavor and creaminess.
- Meat: Omit the sausage, use less, or replace it with cooked diced chicken or turkey.
- Vegetarian: Omit the sausage and use vegetable broth. You can add texture and protein with a meat replacement or mushrooms.
- Vegetables: Sneak in more veggies with shredded carrots, julienned fennel, or chopped bell peppers.
Related
This Instant Pot stuffing is another great way to cook dressing. Or bake this flavorful classic bread stuffing.
Leftovers
Got leftovers? Try this tasty potluck chicken and dressing casserole or a chicken and cornbread dressing bake. You might also like these baked chicken breasts and dressing in foil packets.
PrintSausage Brioche Dressing
Indulge in a rich and satisfying brioche dressing with savory sausage, aromatic herbs, and various variations. A perfect pairing for your holiday feast.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: BAke
- Cuisine: American
Ingredients
- 1 brioche loaf (cubed into 1-inch pieces-about 1 pound)
- 1 pound pork breakfast sausage
- 1 large onion (chopped)
- 4 celery ribs (diced)
- 2 cloves garlic (minced)
- 3 cups chicken stock
- 1/4 cup chopped sage leaves
- 2 tablespoons minced parsley
- 1 to 2 teaspoons poultry seasoning
- Kosher salt and fresh ground black pepper tp taste
- 2 large eggs
Instructions
Preheat the oven to 300 F and Grease a 2-quart baking dish.
Spread the brioche out on a baking sheet in a single layer. Bake for 15 to 20 minutes or until dry and lightly browned. Transfer to a large bowl. Increase the oven temperature to 350 F.
Brown the sausage in a nonstick pan over medium-high heat for 4 to 5 minutes, breaking it up into small pieces as it cooks.
With a slotted spoon, remove the pork to the bowl with the sausage. Add the onion and celery to the pan and cook for 2 to 3 minutes or until softened. Add the garlic, sage, parsley, and poultry seasoning; cook for 2 minutes longer.
Transfer the vegetable mixture to the bowl with the sausage and brioche. Add 2 1/2 cups of chicken broth and stir until well combined, adding more broth as needed. Season with salt and pepper and taste for seasoning before adding the eggs. Add the beaten eggs and stir until well blended. Transfer the stuffing mixture to the prepared baking dish.
Cover the baking dish with foil and bake the dressing at 350 F for 20 minutes. Uncover and bake for 20 to 30 minutes longer or until the top is golden brown and the dressing is bubbling around the edges.
Remove the dressing to a rack and cool for 10 minutes before serving.
Enjoy!
