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Best Brown Butter Sage Sourdough Stuffing Recipe

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This brown butter sage sourdough stuffing features crispy edges, tender bread, and nutty, aromatic flavors. It’s a simple yet show-stopping Thanksgiving side made with sourdough, brown butter, fresh sage, and classic aromatics.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 12 cups torn into 1-inch pieces)
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup loosely packed fresh sage leaves, roughly chopped
  • 1 large yellow onion, diced
  • 4 large celery stalks, diced
  • 4 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 to 2 1/2 cups low-sodium chicken or vegetable stock, warmed
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Instructions

  1. Prep the bread: Tear sourdough into rough 1-inch pieces. If bread is fresh, spread on a baking sheet and toast at 300°F for 10 minutes. Let cool completely.
  2. Brown the butter: Place 1 cup butter in a large skillet over medium heat. Melt completely, then continue cooking, swirling occasionally, until milk solids turn deep amber and butter smells nutty (5-7 minutes). Do not walk away.
  3. Add the sage: Toss in chopped fresh sage; it will sizzle. Stir for about 30 seconds until fragrant and slightly crispy. Remove from heat immediately.
  4. Cook the aromatics: In the same skillet, add diced onion and celery. Cook over medium heat 6-8 minutes until softened. Add minced garlic, thyme, and rosemary; cook 1 more minute until fragrant.
  5. Combine: Transfer toasted bread cubes to a large mixing bowl. Pour brown butter-sage mixture and cooked vegetables over bread. Toss gently until evenly coated.
  6. Add liquid: In a small bowl, whisk together warmed stock and beaten eggs. Pour over bread mixture and toss gently. Bread should be moist but not swimming.
  7. Rest: Let stuffing sit for 10-15 minutes before baking to allow bread to absorb liquid evenly.
  8. Bake: Preheat oven to 375°F. Butter a 9×13-inch baking dish. Transfer stuffing to dish, spread evenly without pressing down. Bake uncovered 35-40 minutes until top is golden brown and crispy. Let rest 5 minutes before serving.

Notes

For extra crispy top, broil for the last 2-3 minutes. Watch closely to avoid burning. This stuffing can be assembled up to 24 hours ahead and refrigerated; add about 10 minutes to baking time. Leftovers keep in the refrigerator for up to 4 days and can be reheated in a skillet with a splash of stock.

Nutrition

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

Find it online: https://breezybake.com/best-brown-butter-sage-sourdough-stuffing-recipe/