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.

Course Side Dish

Cuisine Casserole, Side Dish

Keyword brown butter herb stuffing, brown butter mushroom stuffing, brown butter stuffing, croissant stuffing, herby mushroom stuffing, mushroom stuffing recipe, Thanksgiving stuffing recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 422kcal

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

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 9x13 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