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Brown Butter & Fresh Herb Stuffing

Image of prepared Brown Butter & Fresh Herb Stuffing made with Italian bread, butter, celery, onion, Swanson® Chicken Broth and herbs.
  • prep time: 15 min
  • total time: 1 hr 35 min
  • serves: 10 people

Rich and toasty brown butter is all it takes to elevate this simple stuffing recipe.  Brown Butter & Fresh Herb Stuffing is really easy to make and you only need about 25 minutes of hands-on time in the kitchen.  5 minutes to make the brown butter, then simmer onion, celery, fresh rosemary, sage and parsley with savory chicken broth.  Toss the herbed broth and the brown butter with toasted cubes of fresh Italian bread, then bake!  The broth mixture keeps the stuffing moist while it bakes until the top is crisp and golden brown.  This Brown Butter & Fresh Herb Stuffing recipe looks as good as it tastes- and is a perfect comfort food side dish for the holidays!


  • 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


  • Tips

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

  • Step 2

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

  • Step 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.

  • Step 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.

  • Step 5

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

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