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Brioche Stuffing

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Ingredients
  

  • 1 loaf brioche cubed (10 cups total)
  • 8 tablespoons butter divided
  • 2 cups diced red onion
  • 1½ cups diced celery
  • 3 garlic cloves smashed
  • ½ cup chopped fresh parsley
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups chicken broth divided (see notes)
  • 2 eggs lightly beaten

Instructions
 

  • Preheat oven to 250 degrees.
  • Spread brioche cubes on baking sheet and bake 45-60 mins until toasted and crispy.
  • Cool.
  • In a large pot, melt 6 tablespoons butter over medium heat.
  • Add onion, celery and garlic.
  • Cook 10 mins.
  • Add parsley, salt/pepper.
  • Add brioche cubes and 1½ cups broth and stir gently to combine.
  • In a medium bowl, whisk together remaining 1½ cups broth and eggs.
  • Add to pot with brioche and stir gently to combine.
  • Transfer mixture to a greased 9"x13" baking dish.
  • Melt remaining 2 tablespoons butter and drizzle over mixture.
  • Cover with foil and bake for 40 minutes.
  • Remove foil and bake uncovered for 40 more minutes or until the top is golden brown.