Brown Butter Stuffing 8-10 servings 40 min prep time 1 hr 10 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* The classic stuffing recipe you know and love, packed with flavor from herbs and aromatics. We topped ours with a crumble of fresh goat cheese for an added layer of brightness. Ingredients6 tbsp Vermont Creamery Unsalted Cultured Butter - 86% Butterfat 8 oz sausage 1 medium onion, finely chopped 1 cup celery, chopped ½ tsp sage ¼ tsp thyme ¼ tsp rosemary 1/8 tsp nutmeg 1 tsp salt ¼ tsp black pepper 8-10 cups bread, cut into cubes 2-2½ cups chicken broth 4 oz Vermont Creamery Classic Goat Cheese Crumbles 1 tbsp parsley, chopped Directions STEP 1 Preheat oven to 350° F. STEP 2 Start off by browning your butter. 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. STEP 3 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. STEP 4 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. STEP 5 Add in the sausage, sage, thyme, rosemary, black pepper, nutmeg and toss to coat the meat and vegetables in the herbs evenly. STEP 6 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. STEP 7 Spoon the stuffing into a 9 x 13-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. STEP 8 Bake for 30 minutes or until lightly browned on top and warmed through. Top with freshly chopped parsley before serving. STEP 9 Note: If desired, sprinkle with 4 oz of classic fresh goat cheese before baking for a bright and flavorful addition. Related Recipes Festive Fall Cheeseboard Beet and Sweet Potato Galette Nigel’s Lamb Shank Shepherd’s Pie Sweet Potato Cheesecake Tart Kabocha, Sage, & Crème Fraîche Pappardelle Crème Fraîche Root Vegetable + Sage Pot Pies