Stuffing Royale
Indulge in the ultimate holiday side dish with this decadent Stuffing Royale, a luxurious twist on a traditional favorite. Featuring buttery brioche bread as its base, this recipe combines the earthy flavors of fresh sage, rosemary, and thyme with the hearty richness of ground breakfast sausage and the subtle sweetness of roasted chestnuts. A golden, crispy topping gives way to a moist and flavorful interior, thanks to the perfect balance of chicken (or turkey) stock and eggs. Toasted brioche cubes soak up the savory blend of sautéed onions, celery, and garlic, ensuring a harmonious bite every time. Perfect for Thanksgiving or any festive gathering, this gourmet stuffing is both crowd-pleasing and unforgettable. Serve alongside your main course for a show-stopping addition to your holiday table.
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Recipe Information
Ingredients
- 1 loaf (about 12 cups, cubed) brioche bread
- 6 tablespoons unsalted butter
- 1 large (finely diced) yellow onion
- 4 (finely diced) celery stalks
- 3 (minced) garlic cloves
- 2 tablespoons (chopped) fresh sage leaves
- 1 tablespoon (chopped) fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 pound ground breakfast sausage
- 1 cup (roughly chopped) roasted chestnuts
- 2 cups chicken or turkey stock
- 2 large (beaten) eggs
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Preheat the oven to 350°F (175°C).
Spread the cubed brioche on a baking sheet in a single layer. Toast in the oven for 10-12 minutes, or until slightly golden and dry. Let cool and transfer to a large mixing bowl.
In a large skillet over medium heat, melt the butter. Add the diced onion and celery, and cook, stirring occasionally, until softened (about 8 minutes).
Stir in the minced garlic, sage, rosemary, and thyme, and cook for an additional minute until fragrant.
Add the ground breakfast sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 6-8 minutes.
Stir the roasted chestnuts into the sausage mixture, then remove the skillet from heat.
Pour the sausage mixture over the toasted brioche cubes in the large mixing bowl. Gently toss to combine.
In a separate bowl, whisk together the chicken (or turkey) stock and beaten eggs. Season with salt and black pepper.
Pour the stock mixture over the bread mixture, tossing gently until evenly moistened. The mixture should be slightly wet but not soggy.
Transfer the stuffing mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and crispy.
Let the stuffing cool for 5-10 minutes before serving. Enjoy your decadent Stuffing Royale!
Nutrition Facts
Calories |
3909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.8 g | 342% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 10051 mg | 437% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 54.9 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 901 mg | 69% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4938 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
