Buttery Brioche and Cranberry Stuffing Recipe for Holiday Feasts

This brioche stuffing is a luxurious twist on the classic holiday side. Fluffy, buttery brioche cubes are tossed with sweet-tart dried cranberries, aromatic sage and thyme and a savory vegetable-chicken broth. It bakes up golden and crisp on top while staying soft and moist inside.

Perfect for Thanksgiving, Christmas or any special occasion, this recipe makes a generous batch that can serve 8-12 or be doubled for larger crowds. The combination of tender brioche and tangy cranberries will have everyone reaching for seconds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

8 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the middle. Lightly coat a 9×13-inch baking dish with cooking spray. Finely dice the celery. Halve, peel and mince the onion. Pick the sage leaves from stems and chop until you have 2 tablespoons. Strip the thyme leaves and chop until you have 1 tablespoon. Halve the brioche buns and cut into 1-inch cubes. (For 16-20 servings, make this recipe in two batches.)
2. In a large bowl or liquid measuring cup, combine 2 cups warm water with the dried cranberries, veggie stock concentrate and chicken stock concentrates. Stir and set aside.
3. Melt 3 tablespoons butter in a large pan over medium-high heat. Add the celery, onion and a generous pinch of salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Stir in garlic powder, chopped sage and chopped thyme; cook until fragrant, about 30 seconds. Add the cranberry-soaking liquid, scraping up any browned bits from the pan. Bring to a boil, then remove from heat.
4. In a small bowl, beat the eggs until combined. In a second large bowl, combine the brioche cubes and the vegetable-cranberry mixture. Season with salt and pepper. Let cool for 1-2 minutes, then stir in the beaten eggs until evenly distributed. Transfer the stuffing to the prepared baking dish. Dice the remaining 2 tablespoons butter into small pieces and scatter over the top.
5. Coat one side of a large piece of foil with cooking spray. Cover the stuffing with the foil, coated side down. Bake for 20 minutes. Remove the foil and continue baking until the top is lightly browned and crisp, 10-15 minutes more. Watch carefully to prevent burning.
6. Remove from oven and let rest for 5-10 minutes before serving family style.

Recipe Tips

FAQ

Can I use fresh cranberries instead of dried?

Dried cranberries are recommended for sweetness and texture. Fresh cranberries would add more tartness and moisture, so if substituting, reduce the soaking liquid slightly and expect a tarter result.

How do I reheat leftover stuffing?

Reheat in a 350°F oven covered with foil for about 15-20 minutes or until warmed through. You can also microwave individual portions.

Can I make this stuffing gluten-free?

This recipe uses brioche buns which contain gluten. For a gluten-free version, substitute with gluten-free brioche or bread cubes and ensure all other ingredients are gluten-free.