Mushroom, Leek, and Brioche Stuffing Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

30 minutes
Total Time

1 hour 15 minutes

Since most of us cook our stuffing outside the bird as dressing, why not take the French theme one step further and make a savory French bread pudding instead? You can substitute challah for the buttery brioche--just note that you may require a bit more liquid since the bread should be soaked through.

Ingredients

Makes 8 to 10 servings

1 10-ounce loaf brioche (preferably day-old), cut into 1/2-inch cubes

2 tablespoons unsalted butter, divided, plus more for greasing dish

1 pound cremini mushrooms, trimmed and sliced

Kosher salt and freshly ground pepper

1 medium fennel bulb, coarsely chopped (about 3 cups)

1 1/2 tablespoons chopped fresh rosemary leaves

2 leeks (white and light-green parts only) split lengthwise and sliced (about 4 cups)

2 1/2 cups low-sodium chicken broth

4 large eggs, lightly beaten

2 tablespoons chopped flat-leaf parsley

Special equipment:

3-quart baking dish

Step 1
Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
Step 2
Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
Step 3
Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
Step 4
Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.

DO AHEAD:

The dish can be completely assembled ahead up to 1 day ahead and refrigerated until ready to bake.

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Reviews (8)

Excellent stuffing! The mushrooms and leek sauce was made the dish taste fantastic. I had to use a stuffing mix (with celery and necessary herbs) and stovetop crumbs instead of the brioche. So I really only used half the recipe, but it all came together and made for good, interesting Thanksgiving stuffing.
- Anonymous
- 12/11/2016
This is a lot like a recipe of Ina Gartens mushroom and leek bread PUDDING.....a stuffing would never require 4 eggs----this is a bread pudding and not a stuffing. Search the leek and wild mushroom stuffing---that one's a winner and you can just add chicken broth if cooking in a casserole
- tuesdayt2
- 11/21/2015
This was just okay. I used challah more than a day old and definitely didn't need any additional liquid. As other reviewers mentioned, this was very moist/borderline mushy. It has proportionally much more egg than the stuffing recipe I normally make (so it would seem like a bad idea to use this as an actual stuffing), which also doesn't have any broth. Aside from the fact that I had to spoon it out rather than serve it in squares initially (I was able to slice the remainder once chilled), I liked that it wasn't dry, but I won't be rushing to make it again. Grandma knows best!
- lauraj223
- Boston, MA
- 6/8/2015
This was the first year I finally gave up on stuffing the bird at Thanksgiving, and this was a perfect substitute. I used challah, and the consistency held up well. We like our stuffing moist and slightly mushy, but the fennel also gave it a nice flavor and slight crunch. Followed the recipe exactly, and it was a success.
- laallen
- San Francisco, CA
- 12/7/2014
Uggghhhh... this was the most bland stuffing I've ever come across. The brioche was a gloppy mess, even with almost no tossing. There was too much egg and liquid in it. Fortunately I had some dry bread cubes on hand to add in, otherwise this would've been a pile of mush. There's almost no seasoning in this recipe. Never again.
- michelewilt
- Washington, DC
- 11/29/2014
Heavenly. Didn't make it myself, but was lucky enough to have a host who served it for Thanksgiving yesterday. Definitely going on my menu next year.
- NTMillsPipgras
- Santa Rosa CA
- 11/28/2014
这是美味的!伟大的口味,和可爱的文本ure. I had no trouble at all with the brioche. Will definitely make again!
- kmr5000
- St Paul, MN
- 11/28/2014
Never again will I use brioche for stuffing.It just falls apart. To combat the crumble after toasting the brioche I had to VERY delicately toss the ingredients with my hands. This is definitely not a redo.
- Anonymous
- New York, NY
- 11/25/2014