Herb Browned Butter Stuffing of Love
Herb Browned Butter Stuffing of Love is the perfect balance of buttery crispy edges with an herby soft center. It’s delicious
Ingredients
For the Bread Cubes
- 2 pounds or about 12 cups crusty bread cut into bite-sized cubes (french or Italian loaf bread works great, as does Ciabatta, Brioche, dinner rolls or bagels). fully dried
For the Stuffing
- 1 cup butter
- 1 1/2 cups finely chopped fresh herbs (parsley, sage, rosemary, thyme)
- 1 large diced onion about 3 cups
- 1 head diced celery about 3 cups
- 1 stalk sliced and rinsed leek about 1 1/2 cups
- 1 pound sliced button mushrooms about 3 cups
- 3 cloves minced garlic
- 5 cups chicken broth
- salt & pepper to taste
Instructions
For the Bread Cubes
- Cut or tear bread into bite-sized pieces. Spread onto baking sheets and either air dry for 1-2 days, loosely covered with a clean tea towel. Or oven dry at 275° F. for 45-60 minutes until very hard and dry, but not browned. Can be done up to 2 days in advance (or can freeze bread cubes for 2-3 months).
For the Stuffing
- Grease 3 quart or 9x13 casserole with butter. In a large stock pot or dutch oven, melt butter over medium-low heat. Add in chopped fresh herbs and sauté until butter is golden brown and very fragrant, about 8-10 minutes.
- Add in the diced onions, sauté for 4-5 minutes. Add diced celery, sauté for 4-5 minutes. Add in sliced leeks (be sure to clean well first by soaking in water) and mushrooms, sauté for another 8-10 minutes or until all veggies are cooked through and tender. Add minced garlic and cook 1 additional minute. Stir in 4 cups of chicken broth (reserve 1 cup) increase heat to medium-high and bring to a boil. Remove from heat. Season with salt & pepper to taste.
- Gently fold in dry bread cubes and continue to stir until all are coated well. Bread cubes should be soaked with broth (without broth pooling in bottom of pan). Add additional cup of reserved broth if needed. I always go for more moist than dry.
- Transfer stuffing to greased baking dish. Bake at 350° F. for 45 minutes or until edges and top are crispy deep golden brown and center is hot. If making ahead, cover tightly and refrigerate for up to 2 days. Allow to come to rest at room temperature for at least 30 minutes before baking.