The fluffy, pillowy, sweet brioche bread is tossed in the fresh herb, garlic, butter, ground sausage, mushrooms, and rosemary. It’s so crispy and golden on the outside and soft on the inside.
The brioche bread is naturally rich and sweet that goes well with the savory and mild Italian ground sausage.
- Prep time: 25 Minutes
- Cook time: 1 Hour
- Resting time: 10 Minutes
- Total time: 1 Hours 35 Minutes
- Sheet pan
- 9×13 baking dish
Key Ingredients Needed
For the Bread
- 1 loaf brioche, torn into 1 inch pieces (around 400 grams). Grab the largest loaf of brioche, tearing it as the uneven edges lead to extra texture and surface area for browning.
- 3 teaspoons melted unsalted butter. You need some melted for the garlic herb bread and some unmelted for sauteing the rest of the ingredients.
- 4 cloves garlic, minced
- 3 teaspoons fresh rosemary, roughly chopped
For the Stuffing
- 3 teaspoons unsalted butter
- 1 small onion, diced. Use sweet, yellow, or white onion. You can use shallots as alternative if you don’t have onions.
- 3 cloves garlic, minced
- 1 teaspoon salt and pepper
- 2 stalks celery, diced
- 227 grams baby bella mushrooms, sliced
- 375 grams ground pork sausage
- 2 cups shredded white cheddar cheese
- 4 teaspoons fresh rosemary, roughly chopped
- 1 cup chicken stock
- 1 egg
Instructions/Step By Step Directions
Step 1: Heat the oven to 350°F.
Step 2: Combine the melted butter, rosemary, and minced garlic.
Step 3: Tear apart the brioche bread around 1 to 1.5 inches or smaller, and on a lined sheet pan, toss together the bread and herb garlic. Make sure the bread is in a single layer and packed tightly. I use two sheet pans.
Step 4: Bake the bread for 20 minutes.
Step 5: While the bread is baking, on the stove top, melt the butter over melt heat and saute the diced onions for 2 to 3 minutes. Next, add the minced garlic, salt, and pepper and saute for another minute.
Step 6: Add the sliced mushrooms and celery and continue to saute until the mushrooms have softened, around 3 minutes.
Step 7: Add the ground sausage and cook for another 4 to 5 minutes, breaking up the sausage with a wooden spoon.
Step 8: Once the sausage is browned, set the pot aside.
Step 9: In a large bowl, combine the toasted bread, sausage mixture, fresh rosemary, cheese.
Step 10: Whisk together the egg and chicken broth and pour onto the mixture. Toss to combine.
Step 11: Grease a 13×9-inch baking dish and transfer the stuffing to it.
Step 12: Bake uncovered for 40 minutes.
Step 13: Let the sausage and mushroom stuffing sit for 5 to 10 minutes before serving, to allow the creamy center and the cheese to firm up.
- The brioche bread can be baked a few days ahead of time. Once they’ve cooled, store them in an airtight container for up to 3 days in the fridge. The cheese can be shredded ahead of time as well for up to 3 days. Keep covered in the fridge. If you make the brioche stuffing a day ahead of time, keep it covered and store it in the fridge once its cooled.
- Reheating: Simply reheat the stuffing in the oven at 350°F until it’s warmed through. If you’re worried about the stuffing getting too golden on top, cover it with tin foil.
- Freezer: Allow the rosemary brioche stuffing to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.
- SERVING SIZE: 8
Amount Per Serving
- Calories: 514kcal
- Carbohydrates: 24g
- Protein: 21g
- Fat: 38g
- Saturated Fat: 19g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 1g
- Cholesterol: 172mg
- Sodium: 987mg
- Potassium: 361mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 977IU
- Vitamin C: 2mg
- Calcium: 198mg
- Iron: 2mg
* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.