Food & Cooking Recipes Main Dish Recipes Casserole Recipes Brown Butter, Sage, and Mushroom Stuffing 3.6 (79) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 8 This stuffing recipe -- a perfect Thanksgiving side dish -- is courtesy of chef Emeril Lagasse and goes well with his Roasted Turkey Breast. Ingredients 3 teaspoons plus 5 tablespoons unsalted butter 2 ½ cups low-sodium store-bought chicken broth 1 large egg 1 large egg yolk ½ cup sliced bacon, about 2 ounces 1 cup finely chopped onion ½ cup finely chopped celery ½ pound shiitake or button mushrooms, stemmed and sliced 2 teaspoons minced garlic ¼ cup chopped fresh flat-leaf parsley 2 tablespoons chopped fresh sage French or Italian-style bread, cut into 1-inch cubes (6 cups) ½ teaspoon coarse salt ¼ teaspoon cayenne pepper Directions Preheat oven to 400 degrees. Butter a 9-by-9-inch square baking dish or a 10-by-6 1/2-inch oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and line with parchment paper. Butter parchment paper with 1 teaspoon butter. Set prepared dish, foil, and parchment aside until ready to bake. In a small bowl, whisk together chicken broth, egg, and egg yolk; set aside. Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish. Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking 15 minutes more. Remove from oven and let stuffing cool for 5 minutes before serving. Rate it Print