Wild Mushroom and Brioche Stuffing

by Karen Mordechai

Earthy flavors combine with slightly sweet brioche bread to create this beautiful stuffing. One could certainly experiment with other breads: raisin or nut varieties could work well.

You'll need

  • 4 tablespoons (1⁄2 stick) unsalted butter, at room temperature, plus extra for the baking dish
  • 2 shallots, minced
  • 4 cups sliced leeks (white and light green parts only, 1⁄2-inch-thick slices)
  • 1 pound king trumpet or cremini mushrooms, chopped or sliced
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 1⁄2 cup dry white wine
  • 4 sprigs fresh thyme
  • 3 large eggs, lightly beaten
  • 1 cup shredded Comté or Gruyère cheese
  • 6 cups cubed brioche
  • 1⁄3 cup chopped fresh parsley
  • 1 cup chicken stock, plus more if needed

Here's how

  1. Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish.
  2. Melt the butter in a large saucepan over medium heat. Add the shallots, leeks, mushrooms, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes. Add the wine and thyme sprigs, and cook until the wine has evaporated, 3 to 5 minutes. Transfer to a large bowl and remove the thyme sprigs.
  3. In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche, and parsley, and toss to combine. Mix in 1⁄2 cup of the stock. Continue to add more stock just until the stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl). Transfer to the prepared baking dish, cover with buttered aluminum foil, and refrigerate.
  4. When you remove the turkey from the oven and set it aside to rest, place the covered baking dish in the oven and bake until the stuffing is warmed through, 25 to 30 minutes. Then uncover and bake until golden, about 15 minutes.

About the Author

Karen Mordechai

Sunday Suppers is a communal cooking center in Williamsburg Brooklyn. Through shared meals and the act of cooking communally we celebrate the traditions of food and community. The food is seasonally focused market fresh. We work with local artisans and crafters to create monthly dinners in our... Read Full Bio

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