Thanksgiving is right around the corner and we’re taking stuffing to the next level with an easy-to-make recipe starring pillowy soft brioche buns, fresh cranberries, and plenty of flavor!
Thanks to our friends at ALDI USA for sponsoring this recipe!
Thanksgiving is only a few weeks away and I’m dreaming of all things food – pies, turkey, and stuffing! I teamed up with our friends at ALDI to create an easy, affordable stuffing recipe!
Let’s meet the star ingredients. You know how you normally make stuffing with regular ‘ol sandwich bread – and it’s GOOD – right? Well, we’re making this stuffing with Specially Selected Brioche Buns from ALDI – next level goodness for your Thanksgiving table.
Joining our brioche buns are some fresh cranberries and organic chicken broth!
The cranberries add a bit of tartness that pairs well with the sweeter brioche bread and a side of turkey – did I just call turkey a side? I mean, it’s all about the bread, right?
How to Make Stuffing
If you’ve never made stuffing before, never fear! Here are my tips and tricks for a delicious side that’s not difficult to make at all.
- First, cube your brioche, and toss it onto two baking sheets. We’re going to toast it in the oven for 30 minutes – this is perfect if you’re in a hurry and don’t want to wait a few days for your bread to dry out.
- While your bread is drying in the oven, sauté your onions and celery in some butter. You don’t want to put them into the stuffing raw – they won’t cook enough that way.
- Next, add the bread and chicken broth in a few additions – this is outlined further in the recipe below – it’s important to do this so that all the bread gets evenly moistened!
- Last, stir in your cranberries and add an extra pinch of spices because Thanksgiving food is all about the flavor!
- Bake stuffing uncovered for the first half, and cover it and continue baking for the remainder of your bake time. This helps prevent the stuffing from drying out! Because Thanksgiving food is also about good texture.
And the last step – this one’s a tough one – we dig in! Heh – fooled you. See – stuffing is totally not scary to make from scratch! You’ll feel like a Thanksgiving rock star when you walk in to Thanksgiving dinner carrying a dish of this Brioche Stuffing – and you’ll also feel like a rock star because you did your Thanksgiving shopping at ALDI and it was easy and affordable! If that’s not a win, I don’t know what is.
Find an ALDI store near you – let me know what goodies you pick up for your Thanksgiving dinner! Happy cooking, friends!
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Brioche Stuffing with Cranberries
- 2 and 1/2 packs ALDI Specially Selected Brioche Buns (10 buns total)
- 1 stick salted butter (1/2 cup)
- 1 cup celery, diced
- 1 cup onion, diced
- 2 tsp dried thyme
- 1 tsp rubbed sage
- 3/4 tsp salt
- pinch of pepper
- 2/3 cup fresh whole cranberries
- 2 and 1/4 cup ALDI Simply Nature Organic Chicken Broth divided
- 2 tbsp salted butter, melted
- Dry your bread: Preheat oven to 250 degrees (yes 250 - not 350!) Slice your buns into 1 or 2 inch chunks. Spread evenly on two un-greased baking sheets and bake for 15 minutes. Stir bread cubes, rotate your pans, and bake 15 more minutes. Set aside to cool. Turn oven heat up to 350 degrees.
- Make your stuffing: Melt stick of butter in a large soup pot or dutch oven over medium heat. Add the diced celery, onion, thyme, sage, salt, and pepper. Cook over medium high heat, stirring, for 10-12 minutes. Stir in your fresh cranberries. Next, measure out your two cups of broth. Add 1/4 of the dried bread to the pot, and 1/4 of the broth (1/2 cup). Stir gently - the goal here is to evenly moisten the bread. Repeat this 3 more times until all the bread and broth have been used. (Reserve the remaining 1/4 cup of broth.)
- Bake: Butter a 9x13 baking dish and gently spoon the stuffing mixture into it. Don't pack it in. If you see any chunks of bread that didn't get moistened - drizzle the reserved 1/4 cup of broth over those spots. Pour the 2 TBSP of melted butter over the stuffing. Sprinkle on a little extra thyme and sage. Bake, uncovered, for 20 minutes. Cover with foil and bake for 20 more minutes.
- Serve + Store: Serve warm! Store leftovers in an airtight container in the fridge for up to 5 days.
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