// A forager’s stuffing, slightly sweet, a bit earthy, and full of flavor. This is a delightful side dish for a cozy night in or a holiday meal. I used king trumpets, chanterelles, and cremini mushrooms, but you can use whatever pleases you or whatever you find at the market.
Wild Mushroom and Brioche Stuffing
6 cups of brioche, cubed, preferably day-old
A few glugs of olive oil
1 small onion, diced
2 cloves of garlic, minced
3 celery stalks, chopped
4 cups of ½ inch, sliced leeks, (be sure to use only the white and very light-green portions)
1 pound of wild mushrooms of your choice, chopped or sliced
3 cups of a hardy greens, swiss chard or kale, leaves torn
2 Tablespoons of fresh sage, chopped
4 sprigs of fresh thyme
½ cup of dry white wine
⅓ cup of butter, a bit more for the top
2 large eggs
2 cups of chicken stock, plus more if needed
1 cup of Gruyère, shredded
Salt and pepper throughout
Preheat the oven to 250 degrees Fahrenheit. Butter a 9 X 13 baking dish and also a sheet of aluminum foil, set aside for later. Place brioche cubes on a rimmed baking sheet and bake until slightly dry, about 10-15 minutes. Place dried brioche in a large bowl.
Raise oven temperature to 350 degrees. Heat olive oil in a large sauté skillet over medium heat. Add onion, garlic, celery, leeks, mushrooms, greens, sage, and thyme. Season with salt and pepper. Cook until the vegetables have softened, 10-12 minutes. Empty skillet into bowl with brioche.
Return the skillet to medium heat and deglaze with white wine. Cook, scraping up any browned bits, until the liquid has evaporated then add ⅓ cup of butter. Stir until melted. Drizzle over brioche mixture.
In a separate bowl, whisk eggs and chicken stock together. Add Gruyère, and salt and pepper. Pour over bread mixture. Make sure that brioche is fully coated, it should be moistened but not wet. Add more stock if needed ¼ cup at a time.
Transfer stuffing to prepared baking dish. Dot with a bit of butter, about 4 tablespoons cut into small pieces. Cover with aluminum foil, buttered side down. Bake until center is hot, about 30-35 minutes. If you refrigerated the stuffing, add ten minutes.
Once center is hot, turn oven temperature up to 450 degrees and remove foil. Bake until top is golden brown, around 20 minutes.
//Cook’s Note: You can make this stuffing ahead of time and place it into the refrigerator for up to a day.