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Fresh Herb Browned Butter Stuffing
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Fresh Herb Browned Butter Stuffing

Fresh Herb Browned Butter Stuffing

Because it's a holiday staple on every dinner table, you can't skip the Thanksgiving dressing. Browning the butter and using fresh herbs modernizes a true classic. 

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30 min
Prep Time
1 hr 55 min
Total Time
8
servings

Ingredients

1 pound (16 cups) white bread,  cut into 3/4-inch cubes

1 cup Land O Lakes® Butter

3 ribs (1 cup) celery, chopped

1 medium (1 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

1/4 teaspoon salt

1/8 teaspoon pepper

1 (14.5-ounce) can chicken broth

1 large Land O Lakes® Egg

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh sage leaves

1 tablespoon chopped fresh thyme

1 1/2 teaspoons chopped fresh rosemary

 

 *Substitute herb seasoned bread stuffing mix. Omit salt and pepper.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 3-quart (13x9-inch) casserole dish; set aside.

  2. STEP 2

    Place bread cubes onto two baking sheets in single layer. Bake 15-20 minutes or until golden brown, stirring cubes and rotating pans in oven after 10 minutes. Remove from oven; set aside.

  3. STEP 3

    Reserve 1 tablespoon butter.

  4. STEP 4

    Meanwhile, melt remaining butter in medium saucepan over medium-low heat until browned, swirling butter in pan to ensure even cooking. Butter will begin to foam; watch closely. Butter is browned when deep golden brown and milk solids appear in bottom of pan. Remove from heat and transfer to heat-proof large bowl, making sure to scrape all brown bits into bowl. Set aside.

  5. STEP 5

    Melt reserved 1 tablespoon butter in skillet. Add celery and onion; cook over medium heat 10-15 minutes or until soft and caramelized. Add garlic, salt and pepper; cook 1 minute or until garlic is fragrant.

  6. STEP 6

    Add chicken broth, egg, parsley, sage, thyme and rosemary to browned butter, whisking to combine. Add bread and celery mixture to butter mixture; stir to evenly coat bread.

  7. STEP 7

    Transfer mixture to prepared casserole dish. Cover with aluminum foil; bake 40 minutes. Uncover; continue baking 15-20 minutes or until top is golden brown.

Read the Story Behind the Recipe

Oyster Stuffing

Reduce salt to 1/4 teaspoon. Add 2 cups rinsed, drained oysters.

Raisin-Nut Stuffing

Add 1 cup pecans or walnut halves and 1 cup raisins.

Tip #1

Visit our countdown guide to learn all things Thanksgiving! You'll find countdown timelines, buttery recipes and helpful tips for a delicious meal.

Tip #2

Make recipe through step 6, then transfer mixture to casserole dish and cover as directed. Refrigerate up to overnight. Bake as directed, adding a few minutes as needed until golden brown.

Tip #3

Casserole Directions: Do not stuff turkey. Heat oven to 350°F. Place stuffing mixture into greased 2-quart casserole dish. Cover; bake 30 minutes. Uncover; continue baking 15-20 minutes or until top is lightly browned and temperature in middle of casserole reaches 165°F. 8 (3/4-cup) servings

Nutrition (1 serving)

470 Calories
27 Fat (g)
85 Cholesterol (mg)
910 Sodium (mg)
47 Carbohydrates (g)
1 Dietary Fiber
10 Protein (g)
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