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!
- 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
- Preheat oven to 350 degrees.
- Melt butter in a large skillet over medium-high heat, and sauté the thinly sliced shallots until softened.
- 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.
- 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.
- Then stream in the warm chicken broth and toss until the bread absorbs all of the liquid.
- 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.
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