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Sausage brioche dressing in a baking dish with a large spoon.

Sausage Brioche Dressing

Diana Rattray
Indulge in a rich and satisfying brioche dressing with savory sausage, aromatic herbs, and various variations. A perfect pairing for your holiday feast.
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Servings 8 servings
Calories 306
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • Butter, for the baking dish
  • 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
  • ¼ cup chopped sage leaves
  • 2 tbsp minced parsley
  • 1 to 2 tsp poultry seasoning
  • 2 ½ to 3 cups chicken broth
  • Kosher salt and fresh ground black pepper, to taste
  • 2 large eggs, lightly beaten

Instructions

  • Preheat the oven to 300°F.
    Butter, for the baking dish
    Buttered baking dish for brioche dressing.
  • Spread the brioche out on a large 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 and grease a 2 1/2-quart baking dish.
    1 pound brioche
    Brioche cubes on a baking sheet ready to dry in the oven to make sausage brioche stuffing.
  • Brown the sausage in a nonstick pan over medium-high heat for 6 to 8 minutes, or until no longer pink, breaking it up into small pieces as it cooks.
    1 pound pork breakfast sausage
    Browning sausage for a brioche stuffing recipe.
  • With a slotted spoon, remove the sausage to the bowl with the brioche. 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.
    1 large onion | 4 ribs celery | 2 cloves garlic | 1/4 cup chopped sage leaves | 2 tbsp minced parsley | 1 to 2 tsp poultry seasoning
    Cooking the onions, celery, and herbs for the sausage stuffing with brioche.
  • 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.
    2 1/2 to 3 cups chicken broth | Kosher salt and fresh ground black pepper
    Sausage and brioche stuffing for Thanksgiving dinner, ready to pop into the oven and bake.
  • Add the beaten eggs and stir until well blended. Transfer the stuffing mixture to the prepared baking dish.
    2 large eggs
  • 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.
    Baked brioche dressing with sausage.
  • Remove the dressing to a rack and cool for 10 minutes before serving.
    Brioche stuffing in a baking dish with sausage, herbs, and aromatics.

Nutrition

Calories: 306kcalCarbohydrates: 32gProtein: 11gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 146mgSodium: 423mgPotassium: 196mgFiber: 1gSugar: 3gVitamin A: 653IUVitamin C: 2mgCalcium: 58mgIron: 1mg

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.

Keyword brioche dressing, sausage dressing, stuffing, thanksgiving sides
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