Martha Stewart’s Brioche Stuffing Is ‘Definitely a Must for the Thanksgiving Table’

Mar. 15, 2025

Martha Stewart’s Brioche Stuffing.Photo:Katie Jones/WWD via Getty; Fred Hardy

Katie Jones/WWD via Getty; Fred Hardy

When reflecting on her favorite recipes,Martha Stewartknew her brioche stuffing recipe was among her top dishes.“This [is] definitely a must for the Thanksgiving table,” the lifestyle expert says about her fruit-studded, crowd-pleasing spin on the classic. The celebrity chef’s version is packed with leeks, apples and pears, and has notes of sage and a base of buttery brioche bread.“If you don’t have time to dry the bread overnight, bake it in a preheated 350° oven until crisp but not golden, about 10 minutes,” says Stewart.She includes the Turkey Day dish inMartha: The Cookbook, a new collection of her 100 all-time favorite recipes, and shares the method for cooking it inside the turkey. For home chefs looking to bake the bird separately, here’s how.Martha Stewart’s Brioche Stuffing with Leeks, Apples and Pears.Fred HardyMartha Stewart’s Brioche Stuffing with Leeks, Apples and Pears2 lbs. brioche bread, cut into 1-in. cubes¾ cup (6 oz.) unsalted butter, plus more for baking dishes2 large yellow onions, chopped2 medium leeks, white and light green parts, thinly sliced into half-moons2 apples, peeled and cut into ½-in. cubes2 pears, peeled and cut into ½-in. cubes3 large celery stalks, chopped1 Tbsp. plus 2 tsp. kosher salt, divided1 Tbsp. freshly ground pepper, divided¼ cup chopped fresh sage1¼ to 2 cups store-bought vegetable stock2 large eggs, lightly beaten½ cup chopped fresh flat-leaf parsley2 tsp. poultry or turkey spice blend (like Bell’s All-Natural Seasoning)1.Spread bread cubes onto 2 rimmed baking sheets; let dry overnight.2.Preheat oven to 350°. Melt butter in a 14-inch straight-sided skillet over medium high. Add onions, leeks, apples, pears, celery, 1 tablespoon of the salt and 2 teaspoons of the pepper. Cook, stirring occasionally, until vegetables and fruit are softened and start to turn golden, about 15 minutes. Stir in sage; cook 1 minute more.3.Place bread in a very large bowl. Add vegetable mixture; toss to combine. Drizzle 1¼ cups stock over mixture. Add eggs, parsley and poultry seasoning; stir to combine. If mixture seems dry, add more stock, ¼ cup at a time. Season with remaining 2 teaspoons salt and 1 teaspoon pepper.4.Place 12 cups of the stuffing mixture in a buttered 13-x9-inch baking dish. Place remaining 6 cups stuffing mixture in a buttered 8-inch square baking dish. (Alternately use 12 cups stuffing to fill the turkey; place remainder in a buttered 8-inch square baking dish). Bake until stuffing is heated through and top is browned, 40 to 45 minutes.Serves:12Active time:25 minutesTotal time:1 hour, 5 minutes (plus overnight drying)

When reflecting on her favorite recipes,Martha Stewartknew her brioche stuffing recipe was among her top dishes.

“This [is] definitely a must for the Thanksgiving table,” the lifestyle expert says about her fruit-studded, crowd-pleasing spin on the classic. The celebrity chef’s version is packed with leeks, apples and pears, and has notes of sage and a base of buttery brioche bread.

“If you don’t have time to dry the bread overnight, bake it in a preheated 350° oven until crisp but not golden, about 10 minutes,” says Stewart.

She includes the Turkey Day dish inMartha: The Cookbook, a new collection of her 100 all-time favorite recipes, and shares the method for cooking it inside the turkey. For home chefs looking to bake the bird separately, here’s how.

Martha Stewart’s Brioche Stuffing with Leeks, Apples and Pears.Fred Hardy

Fred Hardy

Martha Stewart’s Brioche Stuffing with Leeks, Apples and Pears

2 lbs. brioche bread, cut into 1-in. cubes

¾ cup (6 oz.) unsalted butter, plus more for baking dishes

2 large yellow onions, chopped

2 medium leeks, white and light green parts, thinly sliced into half-moons

2 apples, peeled and cut into ½-in. cubes

2 pears, peeled and cut into ½-in. cubes

3 large celery stalks, chopped

1 Tbsp. plus 2 tsp. kosher salt, divided

1 Tbsp. freshly ground pepper, divided

¼ cup chopped fresh sage

1¼ to 2 cups store-bought vegetable stock

2 large eggs, lightly beaten

½ cup chopped fresh flat-leaf parsley

2 tsp. poultry or turkey spice blend (like Bell’s All-Natural Seasoning)

1.Spread bread cubes onto 2 rimmed baking sheets; let dry overnight.

2.Preheat oven to 350°. Melt butter in a 14-inch straight-sided skillet over medium high. Add onions, leeks, apples, pears, celery, 1 tablespoon of the salt and 2 teaspoons of the pepper. Cook, stirring occasionally, until vegetables and fruit are softened and start to turn golden, about 15 minutes. Stir in sage; cook 1 minute more.

3.Place bread in a very large bowl. Add vegetable mixture; toss to combine. Drizzle 1¼ cups stock over mixture. Add eggs, parsley and poultry seasoning; stir to combine. If mixture seems dry, add more stock, ¼ cup at a time. Season with remaining 2 teaspoons salt and 1 teaspoon pepper.

4.Place 12 cups of the stuffing mixture in a buttered 13-x9-inch baking dish. Place remaining 6 cups stuffing mixture in a buttered 8-inch square baking dish. (Alternately use 12 cups stuffing to fill the turkey; place remainder in a buttered 8-inch square baking dish). Bake until stuffing is heated through and top is browned, 40 to 45 minutes.

Serves:12

Active time:25 minutes

Total time:1 hour, 5 minutes (plus overnight drying)

source: people.com