Brown Butter French Bread Stuffing

There is nothing like the smell of stuffing baking in the oven to make a house feel like the holidays have arrived, and this brown butter French bread stuffing is the recipe I make when I want that classic Thanksgiving stuffing flavor but with something a little richer going on underneath. Browning the butter first adds a deep, nutty flavor that plain melted butter just cannot, and it turns a simple bread stuffing recipe made with French bread, celery, and onion into something that tastes like it took a lot more effort than it actually did. This is the same cozy, classic stuffing recipe your family expects on the table, just with one small upgrade that makes people ask what you did differently. It comes together easily enough for a weeknight side dish, but it is special enough to be the star of your Thanksgiving or Christmas dinner spread.

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Why this is the best Brown Butter French Bread Stuffing recipe

Brown butter stuffing is packed with flavor. Browning the butter gives this stuffing a rich, nutty flavor that makes it taste much more interesting than traditional bread stuffing. The buttery French bread soaks up all of that flavor along with the herbs and seasonings.

French bread stuffing has just the right texture. French bread holds its shape well, so the stuffing stays soft and moist in the middle without turning into mush. The pieces around the top and edges bake up golden brown and slightly crisp.

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Brown butter French bread stuffing is made with simple ingredients. You don't need anything unusual or complicated to make homemade stuffing that tastes special. French bread, butter, vegetables, broth, and herbs come together to make a classic holiday side dish with a little extra flavor from the browned butter.

This traditional stuffing recipe makes a great side dish for any holiday table, including Thanksgiving dinner, Christmas, or even a Sunday dinner. Brown Butter French Bread Stuffing pairs beautifully with turkey, chicken, ham, or roast beef, and it is easy to make for a larger family meal. It'll become a family favorite the first time you make it.

What you'll need to make the best Brown Butter French Bread Stuffing

Equipment

• Deep 9x13 pan

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

• Salted butter - Whether your butter is salted or unsalted doesn't make a huge difference in the finished stuffing, so use whichever you have.
• Chicken broth - You can use vegetable broth for a vegetarian stuffing. This is the liquid that softens the bread.
• Black pepper - freshly ground if possible
• Salt - We like kosher salt or coarse sea salt in this recipe, but table salt is also fine.
• Italian seasoning - This is a seasoning mix of oregano, basil, thyme, and rosemary, and it makes the stuffing amazing without making it taste like Italian food. Alternately, you could use poultry seasoning if you prefer a flavor more similar to your Thanksgiving turkey.
• Garlic powder
• Onion powder
• Large eggs - These help the stuffing hold together instead of just being a pan of breadcrumbs.
• Celery - These are your aromatics and will cook down and become soft. You can use all celery, all onion, or a mix of the two veggies. Don't exceed two cups total.
• Sweet onion - These will also cook down and become soft.
• A loaf of French bread - One loaf, 18-24 ounces, cut into 1-inch pieces. I think French bread is the best bread to use for stuffing because it holds it shape and doesn't get mushy, but you could also use a loaf of sourdough bread. If you want your stuffing to be crispier, you can leave the pieces out on the counter overnight to get stale. If you like a softer texture, keep the bread fresh and soft.

How to make easy Brown Butter French Bread Stuffing

1. Pre-heat oven to 350°F.
2. While the oven is preheating, brown the butter. Melt butter in a small saucepan over medium heat, stirring frequently until it starts to develop an amber color. Once it starts to change color, immediately turn off the burner and let the butter cool for 5 minutes.
3. Stir together the chicken broth, eggs, and all of the seasonings in a large bowl. Whisk until the eggs are thoroughly beaten, and the ingredients are homogeneous.
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4. Add the bread cubes, brown butter, celery, and onion to the mixing bowl. Fold together until fully combined.
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5. Pour the stuffing mixture into a 9x13-inch baking dish. Bake the stuffing for 45-50 minutes, or until the top is golden brown and the center of the pan is no longer jiggly. If the top starts getting too dark, cover the pan with foil.
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6. Serve hot.

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Cook's Tips

You don't have to let your brown butter cool for a super long time, just long enough that it's not boiling hot. This matters a lot less if you aren't using a glass mixing bowl, but it is still a good idea to let it cool down a little before mixing it in with the other ingredients.

It is very important to keep a close eye on your butter while it is browning. It can go from brown to burnt very quickly. As soon as you start to see that amber color developing, turn off the burner.

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If your loaf is closer to 18 ounces, you can use 1¾ cups of broth. If it is closer to 24 ounces, you can use the full 2 cups.

We did not experience any issues with this stuffing sticking to a glass, metal, or ceramic dish. If you are worried about it you can spray your casserole dish with nonstick spray.

The outside of this stuffing has a crunchier texture, and the inside is softer without using stale bread. If you want an overall crunchier stuffing, you can cut up your bread and let it dry out before using it.

Make sure your mixing bowl is big enough to fit all of your diced bread before you start adding ingredients, I learned this the hard way and ended up with extra dishes to clean.

Variations and substitutions

Other veggies you can use in this stuffing include carrots, mushrooms, or sweet potatoes. You can also add cooked and crumbled ground sausage or bacon or diced apples for extra flavor.

You can use chicken broth, chicken stock, or vegetable broth to add moisture to the stuffing.

We like to use coarse sea salt or French sea salt for this stuffing. It has a richer flavor that goes great with the brown butter, but regular salt will be fine too.

You can use a homemade or store bought French loaf. I find it easier to pick up a loaf at the store since they are always about the same size, and it cuts out a lot of work to make this dish.

If you'd like to replace the Italian seasoning with fresh herbs, use approximately three times more than the recipe calls for. (That's the conversion between dried herbs and fresh herbs.)

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Storing leftover French bread stuffing

Be sure to let leftovers cool to room temperature before storing, as this will prevent condensation in the container from making your stuffing soggy in the fridge.

Store your stuffing in an airtight container in the refrigerator for up to 4 days. Warm a plate of leftover stuffing in the microwave for about 45-60 seconds, stirring halfway through.

Check out more delicious Thanksgiving recipes

• Roasted Vegetable & Cornbread Stuffing
• Old-Fashioned Chestnut Stuffing
• CrockPot Make Ahead Cheesy Mashed Potatoes
• Crockpot Sweet Potatoes with Marshmallows
• Candied Yams with Marshmallows
• Cheesy Green Bean Casserole
• Copycat Cracker Barrel Fried Apples

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