Brioche Stuffing
with Cranberries
- Wheat
- Eggs
- Milk
Brioche Stuffing with Cranberries
Ingredients
5 ounce
Celery
1 unit
Yellow Onion
Sage
Thyme
8 unit
Brioche Buns
(Contains: Wheat)
2 ounce
Dried Cranberries
1 unit
Veggie Stock Concentrate
2 unit
Chicken Stock Concentrate
2 teaspoon
Garlic Powder
Not included in your delivery
2 unit
Eggs*
(Contains: Eggs)
5 tablespoon
Butter
(Contains: Milk)
Nonstick Cooking Spray
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
PREP: Adjust rack to middle position and preheat oven to 450 degrees. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Finely dice celery. Halve, peel, and mince onion. Pick sage leaves from stems; finely chop until you have 2 TBSP. Strip thyme leaves from stems; finely chop leaves until you have 1 TBSP. (Save remaining herbs for Classic Gravy!) Halve buns, then cut into 1-inch cubes.
SOAK: Fill a large bowl or large liquid measuring cup with 2 cups warm water. Stir in dried cranberries, vegetable stock concentrate, and two chicken stock concentrates. Set aside.
COOK: Melt 3 TBSP butter in a large pan over medium-high heat. Add celery, onion, and a big pinch of salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 3 minutes. Stir in garlic powder, 2 TBSP chopped sage, and 1 TBSP chopped thyme; cook until fragrant, 30 seconds. Stir in cranberries and soaking liquid, scraping up any browned bits from bottom of pan. Bring veggie mixture to a boil, then turn off heat.
MIX: Crack eggs* into a small bowl; beat until combined. (TIP: You can also crack eggs into the bowl or liquid measuring cup from Step 2.) In a second large bowl, combine brioche cubes and veggie mixture; season with salt and pepper. Let cool 1-2 minutes, then stir in beaten eggs until well distributed. Transfer stuffing to prepared baking dish. Dice 2 TBSP butter into small pieces; sprinkle on top of stuffing. TIP: Wash and dry pan to reuse for Classic Gravy.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
BAKE: Coat one side of a large piece of foil with nonstick cooking spray. Cover stuffing with prepared foil, coated side down. Bake on middle rack for 20 minutes. Remove foil and continue baking until lightly browned and crisp on top, 10-15 minutes more. (Watch carefully to prevent burning.) Remove from oven and let rest 5-10 minutes before serving.
ASSEMBLED THE DAY BEFORE? Bake straight from the refrigerator, covered with foil, for 25 minutes, then remove foil and bake, uncovered, until lightly browned and crisp on top, 15 minutes more.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, especially the sweetness from brioche and cranberries. Some found it bland; consider boosting herbs and seasoning 🌿.
- Ease of prep: Several found it time-consuming or complicated. Prepping bread cubes the night before can help streamline the process.
- Suggestions: Try adding sausage, butternut squash, or apples for extra flavor. Consider using less sweet bread or increasing savory elements.
- Leftovers: Versatile for breakfast — try serving with fried eggs on top for a delicious next-day meal 🍳.
- Texture: Some found it too dry; others too mushy. Adjust liquid and cooking time to achieve your preferred consistency.
Reviews from our home cooks
This stuffing was a new addition to our Thanksgiving meal that I decided to try. The brioche buns were GREAT! It could have used quite a bit more seasoning of sage, thyme, etc., otherwise it was a nice change to stuffings I have made from scratch in the past!
Pretty good for a sweet stuffing, if you're expecting it to be sweet! Cranberries are a nice touch. This did take way longer to make than advertised. It also helps to cut up the bread and let it dry out the night before.
It was missing something hard to put my finger on it and the bread part of the order easily burned (didn't start looking burnt until we reheated it ) which made the stuffing much harder to chew. I've never had stuffing before that was so dry and difficult to chew otherwise the flavors were good it just was missing something
My husband who usually doesn't like stuffing said this is the best stuffing he's ever had, and couldn't stop eating it. He loved that the brioche made it sweet.
We preferred it without the cranberries. Needed to add chick broth in the pan before baking to give a bit more liquid and flavor. Otherwise it was delicious!
We really loved this. We cooked it after thanksgiving as a side near our burger! And my husband plans on eating it for breakfast every day until it runs out! It's so delicious. I would probably cut the bread a bit smaller than one inch cubes though.
It has a wonderful taste. I added apple and turkey sausage. My family loved it will definitely get it again next year if available.
So delicious! I combined everything minus the eggs the day before and then added the eggs abs baked in Thanksgiving morning. Super easy and yummy!
This was super yummy and not that difficult to make. Ours did turn out a little dry, so maybe additional liquid ingredients to pour over would be helpful. Otherwise, great flavors!
I added butternut squash cubes, and certainly another veggie (cannot recall now), yet I sure enjoyed this! So perhaps give some veggie options (to be included). I also did Not use all the buns, but some pasta instead, or healthier grain:D.
