Ingredients
1 ½ cups Maola Heavy Whipping Cream
1 large brioche loaf, cut into 1-inch cubes (10–12 cups)
1 lb Italian sausage (mild or sweet), casings removed
4 tbsp butter
1 large yellow onion, finely diced
2–3 celery stalks, diced
3 cloves garlic, minced
1 ½ tsp salt
½ tsp black pepper
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tbsp fresh sage, chopped (or 1 tsp dried)
1 tsp rosemary, chopped
1 cup chicken broth
2 large eggs
Optional: ½ cup Parmesan or Gruyère, shredded
Instructions
1. Dry the brioche
Preheat oven to 300°F.
Cut brioche into cubes
Spread brioche cubes onto a baking sheet.
Bake 10–15 min, just to dry a little — not brown.
Transfer to a large bowl.
2. Brown the sausage
In a large skillet over medium heat, cook sausage until browned (7–8 min – the sausage will finish cooking during the bake).
Break it into bite-size crumbles as it cooks.
Transfer sausage to the bowl with the brioche (leave the drippings in the pan).
3. Cook the aromatics
Add butter to the same skillet with sausage drippings.
Add onion & celery, cook 7–8 min until soft.
Stir in garlic, herbs, salt, and pepper.
Cook 1 additional min, then pour over brioche & sausage.
4. Make the cream custard
Whisk together:
-Maola Heavy Whipping Cream
-Chicken broth
-Eggs
-Cheese if using
Whisk until smooth and combined.
5. Combine everything
Pour cream mixture over stuffing mixture.
Gently fold so everything gets coated.
Let sit 10 min to soak.
6. Bake
Raise oven temp to 350°F.
Transfer stuffing into a greased 9×13 baking dish.
Cover with foil, bake 30 min.
Uncover and bake 15–20 min more until golden & crisp on top.
