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This flavorful stuffing (dressing) is a riff on my mom's cornbread stuffing recipe with the addition of brioche bread and fresh herbs. It's rare to mess with our traditional holiday menu, but when I first made this stuffing last year it became an instant favorite. It's now my go-to to serve with turkey and all the fixins. The texture is moist yet crumbly with crispy bits.
I continued to add my mom's secret and unusual seasonings to this recipe--cumin and coriander. That's not something you see very often in holiday stuffing recipes. It's a flavor we love, but you can sure omit the cumin and coriander if it doesn't appeal to you. The fresh parsley, sage, rosemary, and thyme give this recipe all of those traditional flavors that are universally loved.
MAKE-AHEAD CONVENIENCE! I love the stress-busting convenience of making holiday dishes in advance. This recipe can be assembled and partially baked up to 2 days ahead. All you have to before the meal is to pop it in the oven to heat and brown the top.
STUFFING OR DRESSING? There are strong opinions on that topic and I won't solve that debate here. I tend to go back and forth. How's that for diplomacy? 😊
Step-by-step photos for making
Brioche and Cornbread Stuffing
Step 1. Assemble the ingredients:
- brioche sliced bread -- a one-pound loaf is perfect
- cornbread (unsweetened) -- one batch of my buttermilk cornbread recipe is the perfect amount, omitting the honey
- unsalted butter
- diced onions and celery
- slivered almonds (optional, but they add great crunch)
- cumin and coriander (optional, omit these for more traditional stuffing flavors)
- salt and pepper
- eggs
- chicken or turkey broth -- storebought or homemade in a slow cooker or Instant Pot
- fresh herbs: parsley, sage, rosemary, and thyme
Step 2. Cut the brioche into 1-inch cubes and spread it in an even layer on a large baking sheet. Bake at 250 degrees F for 1 hour, stirring every 20 minutes. Set aside to cool.
view on Amazon: my favorite 13x18 baking sheet (aka half sheet pan)
Step 3. Cut the cornbread into 1-inch cubes and add it to a large bowl along with toasted brioche cubes.
Step 4. In a large skillet over medium-high heat, melt the butter and add the onions, celery, almonds, cumin, coriander, salt, and pepper. Saute, stirring frequently, until the mixture is just beginning to brown.
Step 5. In a small bowl, whisk eggs with half of the chicken broth. Set aside.
Step 6. To the large bowl of bread cubes, add the onion/celery mixture, parsley, sage, rosemary, thyme, and the remaining chicken broth. Toss gently just until evenly combined. Add egg mixture and fold gently until evenly combined. (NOTE: Don't overmix--you want some distinctive pieces of bread to remain in the mixture so the finished texture isn't too dense.)
Step 7. Transfer the mixture to a greased 9x13 baking dish and cover it with foil. Bake covered at 350 degrees F for approx. 40 minutes until internal temperature is 160 degrees F.
- MAKE AHEAD TIP: May be made ahead to this point, uncovered and cooled. Cover again and refrigerate for 1-2 days. Remove from fridge and sit at room temperature for 30 min. before baking.
FINISH BAKING: Remove foil and bake until browned and crisp on top.
view on Amazon: ceramic 9x13 baking dish (I love the convenient handles)
The flavor and texture of this stuffing is perfect.
It's moist in the center, crunchy on top, and slightly crumbly.
All it needs is a drizzle of gravy to be the hit of your holiday meal!
For my gravy recipes and more Thanksgiving favorites including breakfast, appetizers, beverages, sides, turkey, and more, check out:
40+ Recipes for a Perfect Thanksgiving or Holiday Meal
Make it a Yummy day!
Monica
**For a more traditional stuffing flavor, omit the cumin and coriander.
Preheat oven to 250 degrees F. On large baking sheet, scatter brioche pieces in even layer and bake for 1 hour, stirring every 20 min. Let cool.
Lower oven heat to 350 degrees F.
Spray or butter a 9x13 baking dish. Set aside.
In large skilled over medium-high heat, melt butter and add onions, celery, almonds, cumin, coriander, salt, and pepper. Saute, stirring frequently, until just beginning to brown; approx. 10 min. (NOTE: for a more traditional stuffing flavor, omit the cumin and coriander.)
To large bowl, add brioche, cornbread, onion/celery mixture, parsley, sage, rosemary, thyme and 1 1/4 cups chicken broth. Toss gently until evenly combined.
In small bowl, whisk 2 eggs with remaining 1 1/4 cups chicken broth. Add to bread mixture and fold gently until evenly combined. (NOTE: Don't overmix--you want distinctive pieces of bread to remain in mixture.)
Transfer mixture to baking dish, cover with foil
and bake approx. 40 min. until center internal temperature is 160 degrees F.* Remove foil and continue to bake uncovered for approx. 40 minutes more until top is golden brown.
*May be made ahead to this point, uncovered and cooled. Cover again and refrigerate for 1-2 days. Remove from fridge and sit at room temperature 30 min. before baking. Uncover and bake approx. 44-60 min., until browned and crisp on top.
Serve this stuffing with these other yummy, holiday recipes:
- Step-by-Step Guide to The Best Roast Turkey
- Make-Ahead Turkey
- The Best Turkey Gravy (traditional)
- Creamy Turkey Gravy with Fresh Herbs
- Slow Cooker Mashed Potatoes
- Green Bean Casserole with Bacon and Gruyere
- Make-Ahead Cornbread Stuffing
- Cornbread Stuffing in a Bundt Pan
- Easy 10-Minute Cranberry Sauce
- Make-Ahead Freezer Rolls
- Soft White Dinner Rolls
Here are a few gift guides I made to help:
