Sourdough Stuffing (Dressing) with Herbs and Brown Butter
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Recipe Notes
Below is our recipe for your Sourdough Stuffing (Dressing) with Herbs and Brown Butter perfect for your Thanksgiving. Our cast iron will keep it light and fluffy inside while getting a golden brown, crispy top. This tasty and savory stuffing is our version of the classic dish – it wouldn’t be Thanksgiving without it!
Ingredients
• 16 ounces torn artisanal sourdough bread, or a combination of sourdough and rye bread, crusts mostly removed
• 4 cups rich turkey stock
• 1/2 cup white wine
• 1 fresh bay leaf
• 8 tablespoons butter, divided
• 2 cups sliced mixed mushrooms, such as shiitake and cremini
• 1/4 cup chopped shallots
• 1 cup chopped leeks, white and light green parts only
• 1/2 teaspoon chopped fresh thyme leaves
• 1 1/2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh sage
• 2 eggs, beaten
• Coarse kosher salt and freshly cracked black pepper, to taste
Instructions
• Preheat oven to 300°F. Scatter torn bread in an even layer on a baking sheet and toast until very dry, about 30 minutes. Transfer to a large mixing bowl and let cool.
• Increase oven temperature to 375°F.
• Combine turkey stock, white wine, and bay leaf in a medium pot. Simmer gently over low heat until flavorful and slightly reduced, about 20 minutes.
• Melt 2 tablespoons butter in a 12-inch skillet over medium heat. When the foam subsides, add sliced mushrooms and cook until lightly browned, 3–5 minutes. Add 2 more tablespoons butter, then stir in shallots, celery, leeks, and fennel; season with salt. Sauté until vegetables soften, 3–5 minutes. Stir in thyme, rosemary, and sage and cook 1 minute longer.
• Scrape the vegetables into the bowl with the toasted bread. Ladle the stock reduction over the mixture and gently stir until the bread has absorbed all the liquid. Taste and season with salt and pepper, then stir in the beaten eggs.
• Wipe the skillet clean and return to medium heat. Add the remaining 4 tablespoons butter and cook, swirling the pan, until the foam subsides and the butter turns a deep, nutty brown (do not let it burn). Pour the browned butter over the stuffing mixture and stir to combine.
• Transfer the stuffing into the still-hot skillet and bake until the center is cooked through and the top is golden brown, about 40 minutes.