Brown-Butter Dill Pickle Stuffing
Toasted sourdough, brown butter, dill pickles and sharp white cheddar under a crisp golden top.
Method
Dry the bread
Heat the oven to 300°F. Spread the bread cubes on a rimmed sheet pan in one layer. Bake 25–30 minutes, tossing once, until dry throughout and lightly toasted, not dark. Meanwhile, prepare the vegetables. Raise the oven to 375°F when the bread is done. Grease a 9-by-13-inch dish with 1 tablespoon of the butter.
Brown the butter and soften the vegetables
Melt the remaining 5 tablespoons butter in a large skillet over medium heat. Swirl until the milk solids are golden brown and smell nutty, about 4–6 minutes; do not let them blacken. Immediately add the onion and celery. Cook 8–10 minutes, stirring, until tender. Stir in the garlic for 30 seconds. Remove from the heat and cool about 10 minutes, until warm rather than hot.
Make the binder
In a large bowl, whisk together 2 1/2 cups broth, the pickle brine, Dijon, pepper, eggs, and sour cream. Do not taste this raw-egg mixture. The pickles, brine, mustard, and cheese supply salt; leave extra salt for the table.
Fold and bake immediately
Fold the bread, cooled vegetables and all browned butter, diced pickles, 3/4 cup cheddar, and 3 tablespoons dill into the binder. Turn gently until evenly moistened. If hard, dry centers remain, fold in the reserved broth 2 tablespoons at a time, up to 1/2 cup; stop before liquid pools. Transfer loosely to the prepared dish without compressing. Cover with foil and put straight into the hot oven. Do not refrigerate assembled uncooked stuffing.
Set the center and crisp the top
Bake covered at 375°F for 25 minutes. Uncover, scatter on the remaining 1/4 cup cheddar, and bake about 20–25 minutes more, until the top is crisp and golden and a food thermometer reads at least 165°F in the center. Check more than one central spot. If the top browns before the center is ready, tent with foil and continue baking; temperature, not the clock, decides doneness.
Rest, serve, and store safely
Rest 10 minutes, then finish with the remaining 1 tablespoon dill. Bake this as a separate side, not inside poultry. Divide leftovers into shallow containers and refrigerate at 40°F or below within 2 hours of cooking (within 1 hour if above 90°F); discard food left out longer. Use within 3–4 days and reheat to 165°F. For advance prep, keep dry bread and chilled wet ingredients separate; combine only just before baking.