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Brown Butter & Fresh Herb Stuffing

Brown Butter & Fresh Herb Stuffing

Total Time: 15 Minutes

Serves: 10

Prep Time: 15 Minutes



  • 1 loaf Italian bread (about 1 pound), cut into 1/2-inch cubes (about 12 cups)

  • 6 tablespoons butter (amount divided in recipe steps below)

  • 2 stalks celery, chopped (about 1 cup)

  • 1 large onion, chopped (about 1 cup)

  • 3 cups Swanson® Chicken Broth

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon chopped fresh sage leaves

  • 2 teaspoons chopped fresh rosemary leaves

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper


  1. Heat the oven to 350°F. Spray a 2 1/2-quart baking dish with cooking spray. Arrange the bread cubes in a single layer on 2 rimmed baking sheets.

  2. Bake for 25 minutes or until the bread cubes are lightly browned, stirring once halfway through the baking time.

  3. While the bread cubes are baking, reserve 1 tablespoon butter. Heat the remaining 5 tablespoons butter in a 6-quart saucepot over medium-high heat until melted (a light-colored saucepot makes it easier to see the color of the brown butter). Cook the melted butter for 3 minutes or until golden brown with a nutty aroma, stirring often (watch closely to make sure it doesn't burn - as soon as it's done remove it from the hot saucepot). Transfer the brown butter to a small bowl.

  4. Heat the reserved 1 tablespoon butter in the same pot, over medium-high heat. Add the celery and onion and cook for 5 minutes or until tender. Add the broth, parsley, sage, rosemary, salt and pepper and heat to a boil. Remove from the heat. Stir in the brown butter. Add the toasted bread cubes and stir to coat. Spoon the stuffing into the baking dish. Cover the baking dish.

  5. Bake for 30 minutes. Uncover. Bake for another 25 minutes or until golden brown.



If you like your stuffing a little drier, you can reduce the broth to 2 1/2 cups. 

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