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.
Read the Story Behind the Recipe
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
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
14 teaspoon salt
18 teaspoon pepper
1 (14.5-ounce) can chicken broth
14 cup chopped fresh parsley
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme
1 12 teaspoons chopped fresh rosemary
*Substitute herb seasoned bread stuffing mix. Omit salt and pepper.
How to make
-
STEP 1
Heat oven to 350°F. Grease 3-quart (13x9-inch) casserole dish; set aside.
-
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.
-
STEP 3
Reserve 1 tablespoon butter.
-
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.
-
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.
-
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.
-
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.
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
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
Tip #2
Visit our countdown guide to learn all things Thanksgiving! You'll find countdown timelines, buttery recipes and helpful tips for a delicious meal.
Tip #3
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.
470 Calories
27 Fat (g)
85 Cholesterol (mg)
910 Sodium (mg)
47 Carbohydrates (g)
1 Dietary Fiber
10 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
More Recipes To Make
Featured In
COLLECTION
Best Of Thanksgiving Recipes
When it comes to Thanksgiving dinner, it’s hard to beat the classics...but we always encourage trying something new. From mashed potatoes and stuffing to wild rice and pumpkin pie, add one of our old or new favorites to your table.
See Recipes