Brown Butter Herb Stuffing

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This Mushroom Stuffing with brown butter and herbs is rich, savory, and irresistibly cozy, with buttery brioche, flaky croissants, roasted portobello mushrooms, and fragrant fresh herbs.

Turkey, ham, pork tenderloin, and other main dish items are always great but the largest portion of my plate is always reserved for the side dishes. The top of my list is always stuffing and this brown butter mushroom stuffing will be the star of your Thanksgiving table.

Brown Butter Herb Stuffing Ingredients

• Croissants
• Butter
• Fresh Herbs – Sage, parsley, thyme, and rosemary make up the classic combination for this stuffing recipe.
• Garlic
• Celery
• Onion
• Stock or Broth – To keep it vegetarian, use vegetable stock or broth. Chicken broth or stock works equally well if you don’t need it to be vegetarian friendly.
• Heavy Cream
• Eggs
• Salt and Pepper
• Mushrooms – I used cremini mushrooms but you could also do a mix that includes wild mushrooms and shitake mushrooms.
• Olive Oil

How to Make Brown Butter Mushroom Stuffing

The full list of ingredients, including measurements, and step by step instructions for this brown butter herb stuffing with mushrooms can be found in the printable recipe card below. Here is a quick overview of how to take this recipe from the screen to your table.

• Prepare the croissants. You’ll want to cut or tear them into cubes and then toast them to dry them out. You could also leave them out overnight which would reduce or eliminate the need to toast them.
• Roast the mushrooms. This helps intensify the flavor and give them that richness.

• Brown the butter. This step is crucial to giving the stuffing a rich, nutty flavor.
• Add the onion and celery to the butter and cook to soften. Stir in the garlic and fresh herbs.
• In a large mixing bowl, combine the stock, butter mixture, and cream. Season with salt and pepper.
• Whisk well to combine.

• Add the toasted bread pieces to the stock mixture.
• Stir in the roasted mushrooms.
• Spread into a baking dish and bake until golden brown.

Tips and Frequently Asked Questions

1. How dry should the bread be? Slightly stale or toasted bread works best because it absorbs the creamy stock mixture without becoming overly soft. If your croissants are fresh, don’t skip the toasting step.
2. Watch the brown butter closely. Once the milk solids begin to brown, the butter can go from perfectly nutty to burnt quickly. Stir frequently and remove it from higher heat as soon as you see golden-brown bits and smell a toasted, nutty aroma.
3. Can I prepare this stuffing ahead of time? You can toast the bread and roast the mushrooms ahead of time. For the best texture, combine the bread with the liquid mixture closer to baking time so it doesn’t become overly saturated.
4. How do I store leftovers? Cover tightly or transfer to an airtight container and refrigerate promptly. Enjoy within 3-4 days.
5. How do I reheat the mushroom stuffing? Cover the stuffing with foil and reheat at 350ºF until warmed through. Remove the foil for the last few minutes if you’d like to crisp the top again.

What to Serve with Mushroom Brown Butter Herb Stuffing

• A classic turkey gravy is perfect on top of this dressing!
• Green bean casserole is a great side dish pairing.
• Want to skip the traditional turkey? This goes great with roasted pork tenderloin too.
• I like to add cranberry sauce on top of my stuffing!

Brown Butter Herb Stuffing

This Mushroom Stuffing with brown butter and herbs is rich, savory, and irresistibly cozy, with buttery brioche, flaky croissants, roasted portobello mushrooms, and fragrant fresh herbs. It’s an indulgent holiday side dish made for Thanksgiving, Christmas, or any special gathering.

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12 servings

Ingredients

• 12 large croissants (about 12 cups) cubed
• 1/2 cup unsalted butter, cubed
• 1 cup onion finely chopped (about ½ a large onion)
• 1/2 cup celery finely chopped
• 3 tablespoons fresh sage chopped
• 1 tablespoon fresh Italian flat-leaf parsley chopped
• 1 tablespoon fresh thyme chopped
• 1 tablespoon fresh rosemary chopped
• 2 tablespoons garlic minced
• 1 ½ cups low-sodium vegetable or chicken stock
• 1 cup heavy cream
• 1 teaspoon sea salt
• ½ teaspoon white pepper
• 2 eggs beaten

MUSHROOMS

• 16 oz portobello mushrooms sliced
• 2 tablespoons of olive oil
• ¼ teaspoon sea salt

Cook ModePrevent your screen from going dark

Instructions

Roast the Mushrooms

• Preheat the oven to 425ºF.
• Line a large baking sheet with parchment paper. Toss the sliced mushrooms with the olive oil and ¼ teaspoon sea salt, then arrange them in a single layer. Roast for 15 minutes. Remove from the oven and set aside.
  16 oz portobello mushrooms, 2 tablespoons of olive oil, ¼ teaspoon sea salt
• Reduce the oven temperature to 350ºF.

Toast the Bread (If the brioche and croissants are already stale or slightly dried out, you can skip this step.)

• Spread the bread and croissant cubes in an even layer on a large baking sheet. Toast at 350ºF for about 20 minutes, stirring halfway through), then remove from the oven and set aside.
  12 large croissants (about 12 cups)

Brown the Butter

• Add the cubed butter to a large skillet over medium heat. Cook, stirring frequently, as the butter melts, foams, and develops golden-brown bits on the bottom of the skillet. Once the butter smells rich and nutty, reduce the heat to low.
  1/2 cup unsalted butter, cubed
• Add the onion and celery to the browned butter and cook until it begins to soften. Stir in the sage, thyme, rosemary, parsley, and garlic and cook for 2 minutes, just until fragrant. Remove the skillet from the heat.
  3 tablespoons fresh sage, 1 tablespoon fresh Italian flat-leaf parsley, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, 1/2 cup celery, 1 cup onion, 2 tablespoons garlic

Prepare the Stuffing

• Pour the stock into a large mixing bowl. Add the browned butter mixture, heavy cream, celery, sea salt, white pepper, and beaten eggs. Whisk until well combined.
  1 ½ cups low-sodium vegetable or chicken stock, 1 cup heavy cream, 1 teaspoon sea salt, ½ teaspoon white pepper, 2 eggs
• Place the toasted croissant cubes in a very large mixing bowl. Pour the liquid mixture evenly over the bread and toss until the bread is thoroughly coated and moist. Gently fold in the roasted mushrooms.
• Lightly coat a 9×13 baking dish with nonstick cooking spray. Transfer the stuffing mixture to the prepared dish and spread it into an even layer.
• Bake at 350ºF for 40-45 minutes, or until the center is hot and set and the top is golden brown. If the top begins to brown too quickly, loosely tent the baking dish with aluminum foil for the remainder of the baking time.
• Let the stuffing rest for 5-10 minutes before serving.

Notes

• Watch the brown butter closely. Once the milk solids begin to brown, the butter can go from perfectly nutty to burnt quickly. Stir frequently and remove it from higher heat as
  soon as you see golden-brown bits and smell a toasted, nutty aroma.
• How do I store leftovers? Cover tightly or transfer to an airtight container and refrigerate promptly. Enjoy within 3-4 days.
• How do I reheat it? Cover the stuffing with foil and reheat at 350ºF until warmed through. Remove the foil for the last few minutes if you’d like to crisp the top again.

Nutrition

Calories: 422kcal | Carbohydrates: 31g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 495mg | Potassium: 310mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1072IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg

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