Brioche Stuffing With Sausage & Sage

Brioche Stuffing With Sausage & Sage


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 4   Average: 4.5/5]

The first time I had brioche was when I lived in France in the mid-80s. Subsequently, brioche has become one of my all time favorite breads. Quite honestly, I don’t know what could be better than brioche, sausage, and sage combined into a stuffing. I typically am not really into dried fruit in my stuffing, but if you are then add 1/2 cup dried cherries or cranberries.


  • 1 Pound Brioche
  • 1/2 Cup Unsalted Butter
  • 4 Celery Stalks (Diced)
  • 1 Large Yellow Onion (Peeled & Diced)
  • 1 Pound Sweet Italian Sausage (Remove Casings)
  • 2 1/2 Cups Turkey or Chicken Stock
  • 1/3 Cup Fresh Sage (Chopped)
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  1. Cut brioche into 1 inch cubes. Place into large-size bowl.
  2. In large-size sauté pan melt butter, over a medium heat for 2 minutes. Add celery and onions. Cook 15 minutes over a medium heat until very soft.
  3. In a medium-size pan sauté sausage. Break up sausage into small pieces while cooking. Cook for 5 minutes. Add sage and sauté with sausage and cook for 1 more minute.
  4. In a small-size saucepan, heat turkey or chicken stock for 6 minutes.
  5. Add 1 cup heated turkey or chicken stock to pan filled with sausage. Turn heat to medium-high and cook for 5 minutes, scraping any bits from bottom of pan.
  6. Pour sausage mixture over brioche cubes. Add remaining turkey/chicken stock. Add celery mixture and stir well. Stir in kosher salt and pepper. Add more stock if stuffing seems dry.
  7. Stuff turkey with stuffing and roast turkey as directed.
  8. Serves 10
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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