By Emily Malloy
Depending upon where you call home, you could call this dish by the name of filling, dressing, or stuffing. If I recall, at one point in time this type of dish was called a farce. No matter what you call the glorious bread side dish (and yes, where I grew up, we called it filling), this is a recipe that is certain to be a complete crowd pleaser. I will admit, I am rather glad it is no longer referred to as a farce!
The concept of comfort food reaches a new fever pitch with the butteriness of the brioche bread alongside of the sage and thyme. Most stuffing recipes call for the addition of chopped celery, but I prefer using celery salt. It imparts a lot more of that great earthy flavor.
Sage and Thyme Brioche Stuffing
Yields: 8-10 Servings
Time: 1 hour
1 pound brioche bread, toasted and cut into small cubes
1 stick unsalted butter
2 cups red onions, diced
1 teaspoon celery salt
2 garlic cloves, minced
3 tablespoons fresh sage
2 teaspoons fresh thyme chopped
2 cups chicken broth
Salt and pepper to taste
4 tablespoons of butter, cut into small cubes
1. Preheat the oven to 450*F and spray a 9x13 baking dish with cooking spray.
2. In a skillet over medium heat, melt the stick of butter. Add the onions, sage, garlic, and thyme cooking until translucent, about 5-7 minutes.
3. Add the broth to the skillet, cook for an additional 2-3 minutes.
4. Combine the vegetable/broth mixture with the bread. Top with celery salt, and salt and pepper.
5. Transfer to the baking dish and top with the little cubes of butter. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until lightly browned.
6. Remove from oven and let cool for 10-20 minutes before serving.
Printable recipe found here!