Thanksgiving stuffing recipes usually involve a few key pieces, with variation, of course: a bread, a meat, a fruit, and a nut. It’s like a complete meal in a slightly weird package. But I’m telling you, it’s so hard to go wrong when them’s the nuts and bolts of it.
Last year’s stuffing recipe, my cranberry cornbread stuffing, had this lineup of goodies: cornbread, sausage, cranberries, and no nuts (I skipped them for some reason!).
But this year, I’m keeping the formula and changing the players. This apple bacon brioche stuffing has, of course, apples, bacon, toasted pecans, and a brioche base that makes it shine. I am in a stuffing love. And also stuffed.
If you can’t easily find brioche, any soft and slightly sweeter bread will do. You could even toast up some Hawaiian bread as the base. Brioche is just a delicious bread to use to sop up all the flavor. It’s softer, though, so you’ll definitely want to toast it first so it doesn’t become too soggy.
My other variation on last year’s stuffing is that I swapped the yellow onion for one of my faves, shallots! Man, do I love shallots. Easy to chop, easy to brown, and so much more mellow.
You can see all that bacon in there. Feel free to omit for a more veggie-friendly alternative. But if you love bacon, you’ll dig this apple bacon brioche stuffing.
Need more Thanksgiving recipes?
- Cranberry sausage cornbread stuffing
- Savory pumpkin pasties (sweet version, too!)
- Classic carrot and turnip mash
- Smoked gouda and pancetta mashed cauliflower
- Roasted hasselback sweet potatoes
- Apple pecan crumble pie
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- 4 cups brioche, cubed
- 2 Tbsp butter, plus more for greasing pan
- 2 apples, peeled and sliced or diced
- 8 slices cooked bacon, chopped
- 2 fresh shallots, sliced thinly
- 3 large eggs, lightly beaten
- 3 cups chicken or vegetable broth
- 1 tsp fresh or dried rosemary (chopped, if fresh)
- 1/2 tsp dried sage
- 3 Tbsp chopped pecans
- Salt and pepper
- Preheat oven 350F. Grease a 9x13" baking dish with butter. Set aside.
- Evenly layer cubed brioche on a baking sheet and bake for about 20 minutes, until toasted. Remove and set aside to cool completely.
- In a skillet over medium heat, melt 2 Tbsp butter and saute sliced shallots and apples until softened, about 5 minutes.
- In a large bowl, mix eggs and seasonings. Combine egg mixture with bread, bacon, apples, pecans, and shallots, and mix well. Slowly mix in broth in stages until mostly absorbed.
- Transfer stuffing to baking dish and bake uncovered for 35-40 minutes. Enjoy!
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Trying this for tomorrow! Pecan quantity is missing. I hope I guess correctly.
Great catch! I’ve added it in but feel free to go wild if you like them! 🙂
Nice looking recipe. I’m making it but it doesn’t say when to add the herbs? I’m using fresh and thinking right after cooking apples/shallots. So add them toss and take off stove. Any advice? Thanks
I see now it says mix into eggs.