Wild Mushroom and Brioche Stuffing
Earthy flavors combine with slightly sweet brioche bread to create this beautiful stuffing. If you like, try experimenting with other types of bread, such as raisin or nut varieties. Challah would be another excellent choice.
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature, plus more for the dish
- 2 shallots, minced
- 4 cups (12 oz./375 g) sliced leeks (white and light green parts only, sliced 1/2 inch/12
- 1 lb. (500 g) king trumpet or cremini mushrooms, chopped or sliced
- 2 garlic cloves, minced
- Salt and freshly ground pepper, to taste
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- 4 fresh thyme sprigs
- 3 eggs, lightly beaten
- 1 cup (4 oz./ 125 g) shredded Comté or Gruyère cheese
- 6 cups (12 OZ./375 g) cubed brioche
- 1/3 cup (1/2 oz./15 g) chopped fresh parsley
- 1 cup (8 fl. oz./250 ml) chicken stock, plus more if needed
Preheat an oven to 350°F (180°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large saucepan over medium heat, melt the butter. Add the shallots, leeks, mushrooms and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes. Add the wine and thyme sprigs and cook until the wine has evaporated, 3 to 5 minutes. Transfer to a large bowl and remove the thyme sprigs.
In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche and parsley; toss to combine. Stir in 1/2 cup (4 fl. oz./125 ml) of the stock. Continue to add more stock just until the stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl). Transfer to the prepared baking dish and cover with buttered aluminum foil.
Bake until the stuffing is warmed through, 25 to 30 minutes. Remove the foil and continue baking until the stuffing is golden, about 15 minutes more. Serves 6.
Adapted from Sunday Suppers, by Karen Mordechai (Clarkson Potter, 2104).