Your search for the best stuffing ends here. This leek and chorizo brioche stuffing is made with loads of bright herbs and delicious butter for the perfect combination of soft and tender on the inside, and crispy and craggily on the outside. Pair this with your favourite gravy and get ready to have the best bite of your life!
Equipment
Here’s everything you need to make the best stuffing at home:
- baking sheet
- large skillet (I’m using enameled cast iron)
- chef’s knife
- cutting board
- wooden spoon or spatula
- large bowl
- measuring cup
- whisk
- 8″x11″ baking dish
- aluminum foil
You can find the full ingredients list and instructions below!
Cooking Tips
- Tearing the bread, rather than cutting it, leaves you with more craggily edges to 1) better absorb all the delicious flavour and 2) allow for more browning and crisping. It’s what helps achieve a moist and tender stuffing that also has a little crunch in every bite.
- Butter your baking dish, please! You might be tempted to skip greasing the baking dish after you see all the butter that gets added in the previous stage, but please don’t! Buttering the dish allows the edges of the stuffing to get extra brown and crispy, which are the parts my family fights over. Don’t deprive the crowd!
- Making stuffing ahead…no problem! Cook as instructed, then cool before covering and storing in the fridge overnight, or up to 2 days. Before serving, let the stuffing come to room temperature, then bake at 350°F for 30-35 minutes, or until warmed-through.
Ingredients
Method
- Preheat oven to 300°F.
- Tear 500g bread (crust included) into large, bite-sized pieces. Transfer to a baking sheet and bake until dry and crunchy, about 30 minutes. Flip half-way to ensure even cooking.
- Meanwhile, heat a large skillet on medium heat. Once hot, add 1 tbsp olive oil. Remove and discard the sausage casing. Tear the sausages into bite-sized pieces and add them to the pan. Cook until golden brown and crispy, breaking the sausage chunks into small crumbles as it cooks.
- While your sausage cooks, prepare your aromatics. Slice 2 leeks into thin half moons and finely dice 2 celery stalks. If you haven’t already, now is a great time to also chop your parsley (1/2 cup), sage (2 tbsp), rosemary (2 tbsp) and thyme (tbsp). Set aside.
- When the sausage is crispy and golden, transfer to a large bowl and wipe away any excess fat left in the pan. In the pan melt 1 1/2 sticks unsalted butter on medium heat. When it starts to foam, add sliced leeks and diced celery. Cook until completely soft and slightly browned. Transfer to the large bowl.
- By now, your bread should be toasted. Remove and transfer to the bowl with aromatics and chorizo. Raise the oven temperature to 375°F.
- Back in the bowl, add 1/2 cup chopped parsley, 2 tbsp chopped sage, 2 tbsp chopped rosemary, 1 tbsp chopped thyme and a pinch of salt. Toss to coat then taste and adjust seasoning.
- When it's tasting delicious, add 1 cup chicken broth and toss again. The bread should be rehydrated at this point but not completely soaked. Whisk 2 eggs into the remaining broth, add 1/2 of the egg mixture to the bowl and give it one last toss.
- Using the remaining 2 tbsp butter, grease your 8×11 baking dish. Transfer the stuffing to the greased dish and cover with remaining egg mixture. Wrap in aluminum foil and cook for 30 minutes. After 30 minutes, remove foil and continue cooking for another 20 minutes, or until golden brown on top. Serve with homemade gravy and enjoy!
Notes
If making ahead, cook as instructed, then cool before covering and storing in the fridge overnight, or up to 2 days. Before serving, let the stuffing come to room temperature, then bake at 350°F for 30-35 minutes, or until warmed-through.
Is this Spanish or Mexican chorizo?
I was using Spanish chorizo, but any spicy sausage will work in a pinch!
Is this raw or cured chorizo?
Thanks
Raw is best 🙂 Brown it first until deeply caramelized.