Sweet, tangy, salty, savory....this Sausage Cranberry Brioche Stuffing has it all.
Prep Time25 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr10 minutesmins
Course: Side Dish
Keyword: Brioche Stuffing
1Brioche LoafI try to buy a 1 pound loaf or close to that
1poundbulk pork sausage
2large vidalia onionschopped
1 1/2cupshalf and half
1cupturkey stock or low sodium chicken broth
1 1/2cupschopped pear
1/4cupchopped fresh parsley
2tablespoonschopped fresh sage
2tablespoonschopped fresh thyme
Preheat oven to 350 degrees and grease a shallow baking dish (2 1/2 to 3 quart).
Spread the bread cubes in an even layer on a baking sheet and bake until completely dry, approximately 20-25 minutes. Set aside to cool in the pan on a rack.
While the bread bakes, cook the sausage in a large heavy skillet over med-high heat until cooked through. Using a slotted spoon, transfer the sausage to a large bowl and set aside.
Pour off all but 2 tablespoons fat from the skillet and add the onions to the pan. Saute the onions over med-high heat stirring until softened, approximately 10 minutes. Add the celery and continue stirring and scraping up any brown bits, approximately 3 minutes.
Stir the sausage into the onion mixture.
Add the bourbon off the heat. Deglaze the pan by simmering over medium heat scraping the bottom of the pan to release the brown bits, 1 minute. Turn off the heat.
Increase the oven temperature to 375.
Soak the bread cubes in half and half in a large bowl being sure to toss frequently until all the liquid is absorbed, approximately 15 minutes. Stir the bread into the sausage mixture. In a large measuring cup, whisk together the stock and eggs and add to the stuffing mixture. Stir in the cranberries, pears, herbs, salt and pepper until thoroughly combined.
Transfer the stuffing to the prepared baking dish and cover with foil. Bake in the upper third of the oven for 20 minutes. Remove the foil and continue to bake an additional 20 minutes or until the top is crisp.
Bread can be dried up to 10 days in advance and stored in an airtight container until ready to use. Stuffing can be assembled 1 day ahead and chilled, covered. Bring to room temperature before baking.