Print

Irresistible Brioche Stuffing Recipe with Pears & Gorgonzola

brioche stuffing - featured image
Print Recipe

A rich and flavorful stuffing made with buttery brioche, sweet pears, and tangy gorgonzola cheese. Perfect for holidays or special occasions.

Ingredients

Scale
  • 1 pound brioche bread, cut into 1-inch cubes (day-old brioche is ideal)
  • 2 medium-sized pears, ripe but firm, peeled and diced (Bartlett or Bosc recommended)
  • 1 cup gorgonzola cheese, crumbled
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups chicken or vegetable broth (low-sodium if needed)
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon sage, chopped (optional)
  • Salt and pepper to taste
  • Optional: ½ cup chopped nuts, like walnuts or pecans

Instructions

  1. Start by cutting your brioche into 1-inch cubes. If it’s fresh, let it sit out for a few hours to dry slightly or toast it in the oven at 300°F (150°C) for 10 minutes.
  2. Heat 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  3. Peel and dice the pears into small, bite-sized pieces. Add them to the skillet and sauté for 3-4 minutes until they start to soften. Remove from heat.
  4. In a large mixing bowl, combine the brioche cubes, sautéed vegetables and pears, gorgonzola cheese, thyme, sage, and optional nuts. Toss gently to mix.
  5. In a separate bowl, whisk together the chicken or vegetable broth and eggs. Pour this mixture over the stuffing ingredients, ensuring even distribution.
  6. Add salt and pepper to taste. Gently stir everything together until the bread is evenly coated but not overly soggy.
  7. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with the remaining butter. Spread the stuffing evenly in the dish and cover with foil.
  8. Bake covered for 20 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and slightly crispy.
  9. Allow the stuffing to cool for about 5-10 minutes before serving.

Notes

[‘Use day-old bread for better texture.’, ‘Toast fresh brioche cubes in the oven at 300°F for 10 minutes to dry them out.’, ‘Be gentle when mixing to avoid breaking the bread.’, ‘Adjust liquid levels if the stuffing looks dry.’, ‘Cover the dish while baking to retain moisture, then uncover for a crispy top.’]

Nutrition

Keywords: brioche stuffing, Thanksgiving stuffing, holiday side dish, pear stuffing, gorgonzola stuffing, gourmet stuffing, vegetarian stuffing

Find it online: https://hungermind.com/irresistible-brioche-stuffing-recipe-with-pears-and-gorgonzola/