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Brioche Stuffing


For the Rolls:

2 teaspoons (7 g) active dry yeast

1 tablespoon + 2 teaspoons (20 g) granulated sugar

3/4 cup + 2 tablespoons + 1 3/4 teaspoons (230 g) warm water

3 3/4 cup + 1 tablespoon (535 g) Cup4Cup flour

1 3/4 tablespoons (13.5 g) kosher salt *(Please use kosher salt only. If using table salt, use less.)

3.5 ounces (100 g) unsalted butter, melted and cooled

1/4 cup (80 g) honey

3 large eggs + 1 yolk, room temperature

1 large egg

Maldon salt for sprinkling

For the Stuffing:

5-6 tablespoons unsalted butter, cubed/room temperature

2 large stalks of celery, small dice

1 medium onion, small dice

2 uncooked sausages, or 1 cup diced pancetta, or 2 cups sliced mushrooms

2 large carrots, small dice

1 1/2 tablespoons finely chopped herbs, such as sage, chives, parsley

Kosher salt and pepper to taste

1 cup chicken, beef or vegetable stock

1 large egg


For Brioche Rolls:

1. In a small bowl, combine the yeast with the sugar and warm water to activate the yeast. Allow it to sit in a warm area until the yeast mixture is foaming and bubbly, about 5-10 minutes.

2. Combine the flour and salt in the bowl of a stand mixer fitted with a paddle attachment.

3. In a separate bowl, whisk together the melted butter, honey, eggs, and the yeast mixture.

4. With the stand mixer on low speed, slowly pour the egg mixture into the flour mixture. Increase the speed to medium to fully incorporate the egg mixture into the flour mixture. Continue to mix the dough for another 5 minutes on medium speed. The dough should be very silky and not stiff like regular bread dough.

5. Remove the bowl from the stand mixer. Cover the bowl tightly with plastic wrap. Place the bowl in a warm area and let the dough rise until it roughly doubles in size, about 1 hour.

6. Unwrap the bowl, punch down the dough, and wrap again tightly with plastic wrap. Place the bowl in the refrigerator for at least 2 hours. (Note: when punching the dough, you may lightly flour your hands to prevent sticking.)

7. Remove the dough from the refrigerator. Spray a muffin pan with nonstick spray. Spoon 1/3 cup (75 g) of the dough into each cup.

8. For the egg wash, break 1 egg into a small bowl and whip with a fork or small whisk to combine the white and yolk well.

9. Brush the tops of the rolls with egg wash, sprinkle the tops of each roll with Maldon salt. Set the muffin tin in a warm place to proof uncovered for 40 minutes, until they have risen, but are not doubled, and spread slightly.

10. Preheat oven to 350°F.

11. Bake the rolls in the preheated oven for 15-17 minutes, until the tops are golden brown and a wooden skewer inserted into the center of a roll comes out clean.

12. Transfer to cooling rack and cool completely.

13. Store cooled rolls in an airtight container.

For Stuffing:

1. Preheat oven to 350°F.

2. Cut cooled brioche rolls into approximately ½ inch x ½ inch cubes. Place cubes onto a baking sheet.

3. Bake in a preheated 350°F oven for approximately 30 minutes and until the cubes are dried out, toasted and lightly golden-brown. Be sure to stir often to prevent burning and to promote even drying.

4. Take sausages out of their casing and brown in a large skillet over medium- high heat. Do not add any additional oil. If using pancetta, cook over medium-high heat until the fat is rendered and the pancetta is crispy. If using mushrooms, add 2 tablespoons of butter to the skillet, then add in cut mushrooms and sauté over medium-high heat until soft and tender.

5. Lower heat to medium, add butter and melt. Add diced carrots, celery and onion to skillet until tender and cooked through.

6. Add the stock and scrape all the browned bits off of the bottom of the skillet. Bring to a boil for 1-2 minutes.

7. In a large bowl, mix together the dried brioche cubes with the sausage/pancetta/mushrooms, the vegetable mixture and the egg. Season to taste with salt and pepper.

8. Spoon mixture into a greased 13” by 9” baking pan, bake for 30-40 minutes or until golden brown.