Sausage 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.
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.
Why You’ll Love It
Buttery and savory. Brioche adds a rich, tender texture that pairs perfectly with seasoned sausage and herbs.
Perfect for the holidays. It’s a crowd-pleasing stuffing for Thanksgiving or Christmas that goes beautifully with turkey, chicken, or ham.
Flexible and customizable. Easily adapt it to suit dietary needs or personal preferences — swap sausage, add fruit, or sneak in extra vegetables.
Make-ahead friendly. Prep and assemble it in advance, then bake just before serving for easy holiday timing.
Ingredient Notes
- Brioche: A soft, buttery bread that adds richness and a tender crumb. Cube and toast it before using so it doesn’t turn mushy.
- Sausage: Pork breakfast sausage adds mild, savory flavor. You can use Italian sausage, spicy chorizo, or even vegetarian sausage alternatives.
- Aromatics: Onion, celery, and garlic are classic dressing ingredients for flavor and texture.
- Herbs: Fresh sage and parsley give it brightness and depth. Poultry seasoning adds warm, familiar holiday flavor.
- Broth and eggs: Chicken broth moistens the dressing while eggs help bind it together as it bakes.
Steps to Make Sausage Brioche Dressing
- Toast the cubed brioche in the oven until golden and dry, then transfer it to a large bowl.
- Brown the sausage in a skillet and remove it to the bowl. Sauté the onion, celery, and garlic in the same pan with herbs and seasonings until softened and fragrant.
- Mix everything together with broth, seasoning it to taste before stirring in the eggs. Transfer to a greased baking dish.
- Cover and bake until heated through, then uncover and bake until the top is golden and crisp around the edges. Let it rest briefly before serving.
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.
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.
How to Store and Reheat
Refrigerate: Cool completely, then store leftovers in an airtight container for up to 4 days.
Freeze: Wrap the baked and cooled dressing tightly in foil or freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Reheat in a 325°F oven, covered loosely with foil, until warmed through. Add a splash of broth if needed to keep it moist. Individual portions can be microwaved for quick reheating.
Sausage Brioche Dressing
Ingredients
- 1 pound brioche, loaf or rolls, cubed into 1-inch pieces
- 1 pound pork breakfast sausage
- 1 large onion, chopped
- 4 ribs celery, 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
