Did you try out any new stuffing recipes this past Thanksgiving, if you celebrate? I’ve got another one ready for the next winter holidays. This time it’s a pine nut sausage stuffing with lightly sweet brioche, golden raisins, and toasted pine nuts. It’s filled with herbs and all the flavors come together so well.
You can always substitute whatever bread you like for this, but we tried this recipe with brioche, country white bread, and sourdough and the brioche won out when the cubes are larger like this. If you cube them smaller, all of them work really well.
I love a good cornbread stuffing, or a brioche stuffing with lots of fruit, and this one took a little from each to create something new. I started with this base recipe and simplified it some customizations I prefer.
What are you making for your sides this year? I’ve got some stuffing, carrot and turnip mash, and ham on the menu for Christmas with my mom and partner. Should be goooood.
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Ingredients
- 1/2 cup pine nuts
- 4 cups brioche, cubed as small as you prefer
- 1 lb sweet Italian sausage
- 4 Tbsp unsalted butter (plus more for greasing)
- 1 medium yellow onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup raisins
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 cup chicken stock
Instructions
- Preheat to 325°F.
- Spread pine nuts in a dry skillet and toast them on a medium burner until they become lightly toasted. Set aside to cool.
- Butter a large baking dish (3 to 3 1/2 quarts) and set aside. Line a large baking sheets with parchment paper, Silpat, or cooking spray. Spread cubed brioche in a single layer, and bake them until they are golden and mostly dry, about 15 minutes. Let cool and then transfer to a large bowl and mix with the cooled pine nuts.
- In a skillet, cook the sausage on medium heat, stirring and breaking up large pieces until browned, about 8 minutes. Add to the mixing bowl with the bread and nuts.
- In the same pan, melt 3 tablespoons butter, then add the onion, salt, and pepper. Cook until onions are tender, about 10 minutes. Add raisins, thyme, and rosemary. Stir well and remove from heat.
- Pour onion mixture into the mixing bowl with the rest of the bread ingredients and stir together. Spoon into prepared baking dish and slowly add the chicken stock, stirring gently as you go. Chop the remaining tablespoon of butter and dot it on top of the stuffing.
- Cover with foil and bake for 15-20 minutes. Remove from the oven, remove the foil, and bake for an additional 15-20 minutes or until stuffing is golden brown on top. Keep an eye on it as it can darken quickly.
If you make this recipe, follow me on Instagram, share a photo, and tag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
