Saturday Thoughts...Browned Butter Stuffing

 I hope all of you had a safe and happy Thanksgiving. I did, with just four adults and 1 three year old. As we were a small group I let tradition go (except for pumpkin pie) and we had Rotisserie chicken and Scalloped potatoes. 

I did however make dressing and baked it as a casserole side.  Stuffing (dressing) is not a favorite of mine, I can eat it just don’t really care for the Sage flavor. However Sue saw this recipe from Land O Lakes and brought it to my attention. I think it was a big hit as out of a serving for 8 size there was only a small custard cup left. Browning the butter before mixing with other ingredients really gave it a great flavor and it was nice and moist with the added egg. 

 I used gluten free bread and toasted the slices in the oven the day before, cut them into cubes and diced the celery and onion;  that made it quicker to get together. The GF bread was Sam’s GF bread from our local Walmart which to my surprise was quite good. Regular bread, stuffing bread cubes, or GF bread should work just fine. If you want to try something just a little different why not give this a try. 

I did some altering with the herbs, used all dry and omitted some parsley. The next time I will cut back on the amount of butter also, though everyone had no problem with that amount. Do use the egg as it helps bind it together especially with GF bread.

Brown Butter Stuffing

Ingredients

1 lb. (16 cups) white bread regular or Gluten Free

1 cup butter (I used Land O Lakes) 

1 cup chopped celery

1 medium onion

1 teaspoon fresh garlic optional

¼ teaspoon salt

1/8n teaspoon pepper

1 can (14.5 ounces) chicken broth 

1 large egg

1 tablespoon fresh sage leaves chopped / 1 teaspoon dry

1 tablespoon fresh thyme chopped or 1 teaspoon dry

1 ½ fresh rosemary or pinch of dry

Directions

Heat oven to 350° F. Grease 3 quart (13x9 casserole) dish.

Place bread cubes onto two baking sheets in single layer. Bake 15 to 20 minutes until golden brown, stirring cubes after 10 minutes. Reserve 1 tablespoon butter

 Mean while melt remaining butter in medium saucepan over medium low heat until deep golden brown and at this point you should be able to smell it. Transfer to heat proof large bowl and set aside. Be sure to get all of the brown bits and milk solids scraped into the bowl. 

Melt the reserved 1 tablespoon butter in skillet. Add the celery and onion: cook over medium heat 10 tom15 minutes until soft. If using garlic add garlic, salt pepper; cook 1 minute longer. 

 Add chicken broth, egg, herbs to the browned butter whisking to combine. Add bread and celery mixture to the butter mixture; stir to cover bread cubes.

 Spoon into greased baking dish. Cover with aluminum, foil; bake 40 minutes. Uncover and continue baking 15 to 20 minutes or until top is golden brown.