Rustic Brown Butter Herb Stuffing
This Rustic Brown Butter Herb Stuffing is my cozy, earthy spin on a classic. Inspired by a Food52 brown-butter stuffing, this version leans into deeper, woodsy flavors with mushroom stock, a mix of sourdough and seeded bread, fresh thyme, and just a hint of nutmeg. The result is a stuffing that feels both familiar and elevated — crisp and golden on top, soft and custardy inside, and richly aromatic from all that brown butter. It’s the kind of dish that anchors a holiday table but is simple enough to make anytime you want something warm and comforting. Whether you serve it alongside a big feast or as the star of a cozy Sunday dinner, this one never fails to disappear fast.
1 ¼ lb (567g) bread, cut into 1–1½ inch cubes (I use roughly half sourdough + half seeded or challah bread)
1 ¼ cups (283g) unsalted butter
3 (150g) large eggs
2 ½ cups (600ml) mushroom stock, plus extra if needed (can also use low sodium vegetable stock)
2 tbsp fresh thyme leaves, minced
5 tbsp fresh sage, minced
1½ tsp kosher salt freshly ground black pepper
¾ tsp freshly ground black pepper
¼ tsp grated nutmeg
Butter for greasing the pan
Instructions
Prep the bread
Spread the bread cubes on a sheet pan and let them sit out overnight to dry. (If you’re short on time, bake them at 250-275°F for 20–25 minutes until lightly crisped.)Brown the butter
In a large saucepan, melt the butter over medium heat. Keep cooking, stirring often, until the milk solids turn golden and the butter smells nutty and toasted. Remove from the heat and stir in the sage and thyme. Set aside to cool slightly.Make the custard base
In a big mixing bowl, whisk together the eggs, mushroom or vegetable stock, salt, pepper, and nutmeg.Combine everything
Add the dried bread to the bowl. Pour the warm brown butter and herbs over the top, followed by the egg-stock mixture. Toss gently until the bread is evenly coated and begins to absorb the liquid. Let it sit 5–10 minutes. If it looks dry, add a splash more stock.Bake
Heat the oven to 350°F. Butter a large baking dish and spoon the stuffing mixture inside, spreading it into an even layer. Bake 35–45 minutes, until the top is golden and crisp and the center is just set.Rest & serve
Allow the stuffing to rest for about 10 minutes before serving so it holds together when scooped. Enjoy!Tips & Variations
Toastier flavor: Add the bread cubes to a dry skillet for a few minutes before mixing to deepen the flavors.
Extra savory: Stir in sautéed mushrooms or caramelized onions.
Make-ahead option: Assemble the stuffing the night before and refrigerate. Add a little extra stock before baking if it seems dry.
