Brioche Stuffing with Pears and Chestnuts
Recipe by Silvia Baldini — If you’re searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn’t just ordinary; it’s a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I’ve learned my lesson. Now, I triple the recipe every year.
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Brioche Stuffing with Pears and Chestnuts
Recipe by Silvia Baldini — If you’re searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn’t just ordinary; it’s a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I’ve learned my lesson. Now, I triple the recipe every year.
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| Servings | Prep Time |
| 8people | 30minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 1loaf brioche bread
- 4tablespoons (½ stick) unsalted butter, plus more for pan
- 1cup cup yellow onions, finely chopped
- 1cup cup celery, chopped finely
- 3medium ripe pears, each peeled, cored and sectioned in 8 pieces
- 1 lb sweet Italian sausage meat
- 1 tbsp cognac
- 1cup chestnuts, cooked and peeled
- 2cups room temperature stock (such as vegetable, turkey, or chicken)
- 2large eggs, lightly beaten
- 4tbsp finely chopped mixed herbs, such as fresh sage, thyme and rosemary
- Fine sea salt and fresh ground pepper
Instructions
- Cut brioche loaf into ¾-inch cubes and place on a lined baking sheet. Allow to dry in a low oven at 220°F or overnight at room temperature. Once dry, you will have about 2 cups total. Transfer bread to very large mixing bowl and raise oven temperature to 350°F.
- Melt 2 tablespoons of butter in a large pan. Add the onion, celery and pears and cook until soft, about 8 minutes.
- In a medium pan, melt the remaining butter and add the sausage, cooking gently until browned, about 6 minutes. Add the cognac and cook for a few minutes. Combine the contents of both pans into the bowl with the diced brioche and add in the chestnuts and stock. It’s very important to try not to break the pears and brioche. Season with salt to taste and then gently fold in the eggs. Add the herbs, spices and pepper and mix one final time.
- Place evenly in a 9-by-13-inch greased baking dish and bake for 40 to 45 minutes, or until golden brown and puffed up and hot throughout.
Recipe Notes
Can be made 2 days ahead and reheated before serving.