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.
Story Behind the Recipe
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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.
Heat oven to 350°F. Grease 3-quart (13x9-inch) casserole dish; set aside.
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.
Reserve 1 tablespoon butter.
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 the brown bits into bowl. Set aside.
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.
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.
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
It could be argued the side dishes at Thanksgiving dinner are the best part of the meal. These recipes help to prove that point.