Take your stuffing to the next level with this Brioche Stuffing with Rosemary and Sausage. The pillowy soft and sweet brioche is tossed in garlic herb butter then combined with ground sausage, mushrooms, and rosemary, this stuffing recipe is disappear quickly! It’s so crispy and golden on the outside and soft on the inside.
Combine the melted butter, rosemary, and minced garlic.
Tear apart the brioche bread and on a lined sheet pan, toss together the bread and herb garlic. Make sure the bread is in a single layer and packed tightly. I use two sheet pans.
Bake the bread for 20 minutes.
While the bread is baking, on the stove top, melt the butter over melt heat and saute the diced onions for 2 to 3 minutes. Next, add the minced garlic, salt, and pepper and saute for another minute.
Add the sliced mushrooms and celery and continue to saute until the mushrooms have softened, around 3 minutes.
Add the ground sausage and cook for another 4 to 5 minutes, breaking up the sausage with a wooden spoon.
Once the sausage is browned, set the pot aside.
In a large bowl, combine the toasted bread, sausage mixture, fresh rosemary, cheese.
Whisk together the egg and chicken broth and pour onto the mixture. Toss to combine.
Grease a 13×9-inch baking dish and transfer the stuffing to it.
Bake uncovered for 40 minutes.
Let the sausage and mushroom stuffing sit for 5 to 10 minutes before serving.