I shared a hearty cornbread-sausage stuffing on the blog to kick off my new Thanksgiving recipes, and this stuffing is a swing in a totally different direction: Mushroom, Shallot Brioche Stuffing. It’s lighter and fluffier — almost like a bread pudding texture — and the flavors are much more earthy with shallots and mixed mushrooms and loads of fresh thyme. I’m always a fan of having one classic, basic stuffing on the table to stick to tradition, and then one stuffing that is a little bit more gourmet and different. This version definitely fits the bill for the latter category! Get the full recipe below, and check out all of my Thanksgiving recipes here!

Mushroom and Shallot Brioche Stuffing.
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Cook time: 
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Serves: 8
  • 3 Tbsp. Butter
  • 5 Shallots, thinly sliced
  • 10 oz. Mixed Mushrooms (I used half portabella, half shitake)
  • 2 Cloves of Garlic, minced
  • 1 Tsp. of Celery Seed
  • 12 Cups of Brioche, cubed (works best if day old/a bit stale – if it’s fresh, toast it in the oven for 5 minutes to dry it out before using)
  • 1.5 Cups of Chicken Broth, Warmed
  • Salt and Pepper
  • 2 Tbsp. of Fresh Thyme, divided
  1. Preheat oven to 350 degrees.
  2. Melt butter in a large skillet over medium-high heat, and sauté the thinly sliced shallots until softened.
  3. Add the mushrooms to the pan and cook until they have lightly browned; add minced garlic to the pan and cook for another minute or two.
  4. In a baking dish, arrange the cubed brioche and pour the shallot-mushroom mixture over the bread and half of the fresh thyme, tossing to combine.
  5. Then stream in the warm chicken broth and toss until the bread absorbs all of the liquid.
  6. Season to taste with salt and pepper, and then bake at 350 degrees for 20 minutes. Remove from oven and garnish with the remaining fresh thyme.