Apple Bacon Brioche Stuffing
I mean… YES.
We’re going there. Right now.
Stuffing is obviously the best part of Thanksgiving dinner. But how to make stuffing can turn into a contentious debate.
Milk or no milk?
Eggs or no eggs?
White bread, challah, or brioche?
THE CHOICES. It’s all so confusing.
Except… it isn’t. Because the world’s best stuffing is right. Freakin’. Here!!
Let’s do this.
Just like my “best challah bread stuffing”, this stuffing, is also, the best. And that’s because they’re made the exact same way! The only difference is this one’s made with brioche bread, and includes diced apples + bacon.
You start by slicing a fresh loaf of brioche into 1″ cubes, then toasting on a baking sheet until lightly browned. Like challah brioche is also a egg-heavy yeast bread, but unlike challah it’s made with A LOT of butter. So trust that brioche breadcrumbs are the most buttery, sinful stuffing starter possible.
As for timing? You can make these same-day, or ideally, 2 – 3 days ahead of time! Just store in a Ziploc bag with the edge unzipped about 1″.
With the breadcrumbs toasted, in a large pot sauté diced celery and onions in butter until tender. Add chicken broth, diced apples, cooked + chopped bacon, sage, and parsley to the pot, bringing everything to a boil. The smells get really amazing at this stage, so you know you’re on the right track. Once a boil is reached lower the flame and simmer for about 5 minutes, then let this mixture cool to room temperature. Lastly stir in the breadcrumbs until evenly coated, then transfer to a greased baking dish.
Bake covered for 45 minutes, then another 15 minutes uncovered. Not only is this stuffing SO easy to prepare (9 ingredients!), it’s a subtle twist that’s simple to incorporate yet seriously impressive to serve. Best of all, the taste is everything you’d dream it would be — Savory, buttery, doughy, a touch sweet, a bit salty, and with loads of golden crisp!
It’s a classic, but new. So go for it 🙂 Xo
Apple Bacon Brioche Stuffing
- 14 oz brioche bread
- 6 tbsps salted butter
- 1 large yellow onion
- 4 – 5 stalks celery
- 1 large honeycrisp apple
- 12 oz bacon
- a few dashes salt & pepper
- 2 3/4 cups low-sodium chicken broth
- 2 1/4 tsps sage
- 2 1/4 tsps parsley
- fresh thyme to garnish (optional)
- shortening to grease
- Pre-heat oven to 300F.
- Slice brioche bread into even sized cubes, then neatly arrange on a large rimmed baking sheet. Bake for 20 – 25 minutes until crisp and just beginning to brown, then set aside to cool.
- Meanwhile, on a cutting board finely dice the onion, celery, and apple. Cook the bacon as desired and chop. You will need 1 cup of each.
- Once the breadcrumbs are cooling, in a large pot melt the butter over a medium flame, then stir in the onions and celery and sauté for 6-8 minutes until the vegetables begin to tenderize. Next, add in the apple, bacon, chicken broth, sage, and parsley, then cover and bring all ingredients to a boil. Once a boil is reached, reduce flame to low and let everything simmer for 5 minutes, then remove from heat and allow to cool slightly.
- Raise oven temperature to 350F. Lightly grease a medium-sized baking dish with shortening. (mine was 7″ x 11″)
- As pot mixture reaches room temperature, slowly stir in the brioche breadcrumbs. When well combined, spoon stuffing into lightly greased baking dish and cover (if it doesn’t come with a cover, use aluminum foil). Bake on oven middle rack covered for 45 minutes, then uncovered for another 15 until golden brown. Serve warm, garnishing with thyme if desired.