Brown Butter & Fresh Herb Stuffing
Total Time: 15 Minutes
Serves: 10
Prep Time: 15 Minutes
Ingredients
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1 loaf Italian bread (about 1 pound), cut into 1/2-inch cubes (about 12 cups)
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6 tablespoons butter (amount divided in recipe steps below)
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2 stalks celery, chopped (about 1 cup)
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1 large onion, chopped (about 1 cup)
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3 cups Swanson® Chicken Broth
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2 tablespoons chopped fresh parsley
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1 tablespoon chopped fresh sage leaves
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2 teaspoons chopped fresh rosemary leaves
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
Directions
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Heat the oven to 350°F. Spray a 2 1/2-quart baking dish with cooking spray. Arrange the bread cubes in a single layer on 2 rimmed baking sheets.
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Bake for 25 minutes or until the bread cubes are lightly browned, stirring once halfway through the baking time.
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While the bread cubes are baking, reserve 1 tablespoon butter. Heat the remaining 5 tablespoons butter in a 6-quart saucepot over medium-high heat until melted (a light-colored saucepot makes it easier to see the color of the brown butter). Cook the melted butter for 3 minutes or until golden brown with a nutty aroma, stirring often (watch closely to make sure it doesn't burn - as soon as it's done remove it from the hot saucepot). Transfer the brown butter to a small bowl.
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Heat the reserved 1 tablespoon butter in the same pot, over medium-high heat. Add the celery and onion and cook for 5 minutes or until tender. Add the broth, parsley, sage, rosemary, salt and pepper and heat to a boil. Remove from the heat. Stir in the brown butter. Add the toasted bread cubes and stir to coat. Spoon the stuffing into the baking dish. Cover the baking dish.
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Bake for 30 minutes. Uncover. Bake for another 25 minutes or until golden brown.
Tips
If you like your stuffing a little drier, you can reduce the broth to 2 1/2 cups.
