Roasted Chestnut, Sage and Gruyere Brioche Stuffing

Sweet caramelized shallots and earthy mushrooms add depth to nutty chestnuts and buttery toasted brioche bread, while fresh sage and sharp Gruyère bring herbaceous warmth and a hint of indulgence to this stuffing recipe. Baked in the elegantly fluted Brioche Baker until golden on top and moist inside, it’s a show-stopping side that is both comforting and sophisticated—perfect for a festive holiday table or an elevated harvest meal.

5 cups leftover Brioche bread, cut into 1-inch cubes (about 1/2 loaf)

2 tablespoons unsalted butter, divided

1 tablespoon olive oil

1 large or 2 small shallots, sliced lengthwise

1 cup sliced cremini mushrooms

2 stalks celery, chopped

1 clove garlic, minced or pressed

1/4 cup fresh flat-leaf parsley, finely chopped

1 tablespoon chopped fresh sage, plus a few whole leaves for garnish

1 teaspoon fennel seeds

2 tablespoons sherry vinegar

1/2 cup roasted chestnuts, sliced (about 3 ounces)

1 cup grated Gruyère cheese, divided

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

About 1/2 cup low-sodium chicken, turkey or vegetable stock

Preheat oven to 300° F. Spread the bread cubes out on a baking sheet and place in the preheated oven. Bake until the bread is dried out and starting to toast, about 20 minutes. Remove from the oven and set aside to cool.

Increase oven temperature to 400° F. Brush the bottom and sides of a medium baking dish with 1 tablespoon butter and set aside.

Melt remaining 1 tablespoon butter and olive oil in a large skillet set over medium heat. Add the shallot and cook until brown and caramelized, stirring occasionally, about 10 minutes. Add the mushrooms and cook until the liquid has evaporated and the mushrooms are starting to brown, about 10 minutes. Add the celery, garlic, parsley, sage and fennel seeds and cook until garlic is fragrant, about 1 minute longer. Add the sherry vinegar and cook until vinegar is mostly evaporated. Remove skillet from the heat and allow mixture to cool slightly.

Place the toasted bread cubes in a large mixing bowl. Add the shallot mushroom mixture, chestnuts, 1/2 cup Gruyère cheese, salt and pepper. Stir to combine. Transfer stuffing to prepared baking dish. Drizzle the stock over the bread mixture, just enough to lightly moisten the bread.

Top with the remaining 1/2 cup cheese and a few whole sage leaves. Lightly cover dish with foil and place in preheated oven. Bake covered until the stuffing is heated through, about 15-20 minutes. Remove foil and continue baking until the top is golden brown and cheese is melted, about 15-20 minutes longer.