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Irresistible Brioche Stuffing with Chestnuts and Figs

brioche stuffing with chestnuts and dried figs - featured image
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A luxurious and comforting brioche stuffing featuring toasted chestnuts and sweet dried figs, perfect for holidays or any special occasion.

Ingredients

Scale
  • About 10 cups brioche bread, cut into 1-inch cubes (day-old brioche works best)
  • 1 cup cooked and roughly chopped chestnuts (vacuum-packed roasted chestnuts recommended)
  • ½ cup chopped dried figs (plump, soft figs preferred)
  • 4 tablespoons unsalted butter, melted
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 ½ cups chicken or vegetable broth (low sodium preferred)
  • Salt and freshly ground black pepper to taste
  • Optional: 2 tablespoons dry white wine or sherry

Instructions

  1. Cut about 10 cups (around 400 grams) of day-old brioche into 1-inch cubes. Spread them out on a baking sheet and let them air dry for a couple of hours or overnight if possible.
  2. Heat 4 tablespoons (about 60 ml) of unsalted butter in a large skillet over medium heat. Add 1 finely diced yellow onion and 2 finely diced celery stalks. Sauté for about 5-7 minutes until softened and translucent.
  3. Add 2 minced garlic cloves, 2 tablespoons chopped fresh sage, and 1 tablespoon chopped thyme. Cook for another 1-2 minutes until fragrant, stirring frequently.
  4. In a large mixing bowl, combine the brioche cubes, sautéed vegetables and herbs, 1 cup chopped cooked chestnuts, and ½ cup chopped dried figs. Toss gently to mix evenly.
  5. Pour 1 ½ cups (360 ml) of warm chicken or vegetable broth over the mixture. If using, add a splash (about 2 tablespoons/30 ml) of dry white wine or sherry. Season with salt and freshly ground black pepper to taste. Toss gently again to allow the brioche to soak up the liquid.
  6. Pour the stuffing mixture into a greased 9×13-inch (23×33 cm) casserole dish. Press down lightly with a spatula to compact it slightly. Dot the top with a bit more butter if desired.
  7. Preheat oven to 350°F (175°C). Bake the stuffing uncovered for 35-40 minutes until the top is golden brown and slightly crisp. The center should feel set but still moist.
  8. Let the stuffing rest for 5-10 minutes before serving to allow flavors to meld.

Notes

Dry the brioche cubes before mixing to prevent sogginess. Use warm broth to help bread absorb evenly. Sauté vegetables slowly to enhance sweetness. Be gentle when mixing to keep brioche cubes intact. Adjust salt gradually due to broth and chestnuts. Cover with foil if top browns too quickly during baking.

Nutrition

Keywords: brioche stuffing, chestnuts, dried figs, holiday stuffing, Thanksgiving side dish, Christmas stuffing, savory stuffing, sweet and savory stuffing

Find it online: https://blairrecipes.com/irresistible-brioche-stuffing-with-chestnuts-and-figs-easy-recipe/