Sausage Brioche Dressing

Sausage brioche dressing is a rich and delicious stuffing for a main dish. This 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 well with many main dishes and works for 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.

What You’ll Like About This Recipe

• Ultra-rich texture. Brioche brings a natural sweetness and buttery softness that traditional white bread can’t match. Once toasted, it soaks up the broth and eggs beautifully, producing a dressing that’s tender inside with crisp, golden edges.
• Savory depth from sausage. Breakfast sausage adds richness and a gentle spice profile that pairs perfectly with sage, parsley, and poultry seasoning. It seasons the entire pan, giving every bite satisfying flavor.
• Holiday-worthy aroma. The combination of sautéed onion, celery, garlic, and warm herbs fills the kitchen with the classic fragrance of Thanksgiving and winter feasts. Even before it hits the table, the dish signals comfort.
• Flexible moisture levels. Because brioche absorbs liquid readily, you can easily adjust the broth amount to create a looser or more structured dressing. This adaptability makes it work for a wide range of tastes and serving styles.
• Perfect make-ahead side. Toasting the bread, browning the sausage, and prepping the vegetables can all be done ahead of time. On busy holiday mornings, assembling and baking becomes incredibly simple.

Ingredient Notes

• Brioche – Its buttery crumb makes the dressing plush and flavorful. Brioche rolls, loaves, or even supermarket brioche all work well. Challah is an excellent substitute with a slightly firmer texture.
• Breakfast sausage – Pork breakfast sausage adds seasoning and richness. Use a mild or spicy version depending on preference. Italian sausage also works if you want a more herbal profile.
• Sage and poultry seasoning – These classic holiday herbs provide warmth and aroma. Fresh sage offers the most vibrant flavor, while poultry seasoning blends sage, thyme, and marjoram for depth.
• Chicken stock – Use a good-quality, low-sodium stock so you control the salt level. Homemade stock adds exceptional flavor, but boxed stock works perfectly.
• Eggs – They help bind the dressing, giving it structure without making it dense. If you prefer a looser texture, add a bit more broth and reduce the eggs to one.

Steps to Make Sausage Brioche Dressing

1. Toast the brioche to remove moisture and help it hold its shape once mixed with the broth and eggs. This step prevents the dressing from becoming too soft.
2. Brown the sausage until well-rendered and lightly crisp. This develops flavor and creates a fond in the pan that seasons the vegetables.
3. Sauté the onion and celery in the sausage drippings until softened. Adding garlic and herbs toward the end prevents burning while releasing their aroma.
4. Combine the toasted brioche, sausage, and vegetables in a large bowl. Add broth gradually so the bread absorbs liquid evenly without becoming soggy.
5. Taste the mixture before adding the eggs. Adjust the salt, pepper, and poultry seasoning so the flavor is balanced.
6. Stir in the beaten eggs to bind the dressing, then transfer to the baking dish. Covering the dish at first helps set the interior while retaining moisture; uncovering it later allows the top to brown and crisp.
7. Let the dressing rest briefly after baking so it slices cleanly and the flavors settle.

Pro Tips

• Toast thoroughly – Brioche toasts quickly and can brown unevenly, so use a wide sheet pan and spread the cubes in a single layer for even drying.
• Season in stages – Sausage is salty, but brioche is sweet and mild. Taste before adding eggs to make sure each element is balanced.
• Control texture – Add broth gradually; the brioche should be well-moistened but still springy when pressed. A dressing that looks slightly wet before baking usually bakes up perfectly.
• Use the right dish – A shallow casserole produces more crispy edges; a deeper dish yields a softer, custardy center. Choose based on preference.
• Brown for flavor – Giving the sausage real color—not just cooking it through—creates caramelized bits that enhance the final dish.

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.

Serving Suggestions

• Serve with roasted turkey, baked ham, pork loin, or roast chicken for a classic holiday pairing.
• Add a drizzle of turkey gravy or a spoonful of cranberry sauce to bring sweetness and acidity to the rich, savory dressing.
• Pair with green beans, roasted Brussels sprouts, or glazed carrots to balance the dish with fresh, bright sides.
• Choose a crisp salad with vinaigrette when you want something lighter to contrast the richness of the brioche and sausage.

How to Store

• Refrigerate leftovers in an airtight container for up to 4 days. The dressing will firm up as it chills, but the flavors continue to develop and become even more savory.
• Freeze portions in well-wrapped containers for up to 3 months. Thaw overnight in the refrigerator and refresh with a splash of broth before reheating.
• Reheat in a covered baking dish at a gentle temperature until warmed through. This helps restore the soft interior without drying out the top; uncover for the last few minutes if you want crisp edges.