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Easy Brown Butter Sage Sourdough Stuffing Recipe

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This brown butter sage sourdough stuffing is the kind of dish that makes people pause mid-conversation to ask, ‘Wait, what’s in this?’ It’s got a nutty, rich depth from the brown butter, the earthy warmth of fresh sage, and perfect chewy-yet-crispy edges from the sourdough.

Ingredients

Scale
  • 1 large loaf (about 1 lb) sourdough bread, cut into 1-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery ribs, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup fresh sage leaves, roughly chopped
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted (for topping, optional)
  • Extra fresh sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread sourdough cubes on a large baking sheet and toast for 10-12 minutes until just starting to dry out and get slightly crisp. Set aside to cool.
  2. In a large skillet, melt 1/2 cup butter over medium heat. Continue cooking, swirling occasionally, until it foams, the foam subsides, and brown specks appear (about 5-7 minutes). When it smells nutty and the specks are warm amber, immediately pour into a heat-safe bowl. Leave a little butter in the skillet.
  3. Return the skillet to medium heat. Add diced onion and celery to the residual butter. Cook for 6-8 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Add chopped sage and fresh thyme to the skillet. Stir in salt and pepper. Cook for 30 seconds. Remove from heat.
  5. In a small bowl, whisk together chicken broth and beaten eggs until fully incorporated.
  6. In a large mixing bowl, combine toasted sourdough cubes and cooked vegetable-herb mixture. Pour reserved brown butter over the top. Toss gently until bread is evenly coated.
  7. Slowly pour the broth and egg mixture over the bread mixture, gently folding as you go. Let sit for 5 minutes so the bread can absorb the liquid. If it looks dry, add a splash more broth.
  8. Grease a 9×13-inch baking dish with butter or non-stick spray. Spoon the stuffing mixture into the dish and spread into an even layer. If using optional topping, brush top with 2 tablespoons melted butter and arrange extra sage leaves on top.
  9. Bake uncovered for 35-45 minutes until the top is golden brown and crispy and the center is set. For extra crispiness, broil for the last 1-2 minutes.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

Don’t skip toasting the bread—it prevents mushiness. Watch the butter carefully when browning; it can burn in seconds. Let the stuffing rest after baking to set up properly. For make-ahead, assemble in the dish, cover, and refrigerate up to 24 hours; let sit at room temperature 30 minutes before baking, adding 5-10 minutes to bake time.

Nutrition

Keywords: brown butter, sage, sourdough, stuffing, Thanksgiving, holiday, side dish, easy

Find it online: https://sunnysavory.com/easy-brown-butter-sage-sourdough-stuffing-recipe/