Brown Butter Stuffing
Servings:
8 to 10
prep time:
40 mins
cook time:
30 mins
Total time:
1 hour 10 mins
Ingredients
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
6 tbsp
-
8 ounces sausage
-
1 medium onion, finely chopped
-
1 cup chopped celery
-
½ tsp dried sage leaves
-
¼ tsp dried thyme leaves
-
¼ tsp dried rosemary leaves
-
⅛ tsp ground nutmeg
-
1 tsp salt
-
¼ tsp black pepper
-
8 to 10 cups bread, cut into cubes
-
2 to 2 1/2 cups chicken broth
-
Vermont Creamery Classic Goat Cheese Crumbles
4 oz
-
1 tbsp chopped fresh parsley
Directions
- Preheat oven to 350º F.
- Place the butter in a medium saucepan over medium high heat until it foams, and the color changes from a light yellow to a golden brown when stirred. Once the butter has reached desired color, pour into a small, heat proof bowl and set aside.
- In a large, heavy bottomed saucepan or a dutch oven, brown the sausage and break up into smaller pieces. Once cooked through, remove the sausage and set aside. If a large amount of sausage fat remains, drain off excess until only about 1 tablespoon is left in the pan, then add in the onion and celery and cook until the onions are translucent and starting to take on some color
- Add the sausage, sage, thyme, rosemary, black pepper, nutmeg and toss to coat the meat and vegetables in the herbs evenly. Remove the pot from heat and add in the cubed bread and stir well. Pour in the chicken broth and stir to help the bread soak up the liquid evenly
- Spoon the stuffing into a 13x9-inch baking pan or a large cast iron skillet, spreading into an even layer. Pour the browned butter in an even stream over the top of the stuffing. This will help the top layer toast up and will infuse the stuffing with the right nuttiness of the browned butter
- Bake for 30 minutes or until lightly browned on top and warmed through. Top with parsley before serving
