I’ve been making this stuffing since the first time I hosted a Thanksgiving dinner, and it’s one of my roommates absolute favorite things to eat. Super easy but intensely savory and delicious, it’s so so much better than the dry stuffing that usually gets cooked in the bird. Making a stock/egg mixture to mix with the bread allows it to become almost custard-y while still being crispy on the top. And of course, my theme this year was brown butter and maple syrup, so adding it in just takes it to that next level!
Ingredients:
250 grams brown butter
5 sage leaves
2 stalks of thyme
2 stalks of rosemary
