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Best Brown Butter Sage Stuffing with Sourdough – Easy Holiday Side

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This Best Brown Butter Sage Stuffing with Sourdough is a holiday hero—nutty brown butter, earthy sage, and crispy sourdough cubes that soak up broth without turning mushy. It’s the dish that makes people close their eyes after the first forkful, and it’s surprisingly simple to pull off even when juggling a dozen other dishes.

Ingredients

Scale
  • 1 large loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup packed fresh sage leaves, plus extra for garnish
  • 2 medium yellow onions, diced (about 2 cups)
  • 4 large celery stalks, diced (about 1 1/2 cups)
  • 2 1/2 to 3 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 teaspoons kosher salt (preferably Diamond Crystal)
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme (optional)

Instructions

  1. Preheat your oven to 350°F. Position a rack in the middle. If using fresh bread, spread cubes on a baking sheet and toast for 10 minutes until dry but not browned. Set aside to cool slightly.
  2. In a large skillet, melt the butter over medium heat. Swirl occasionally. After 5-7 minutes, the butter will crackle and foam; when the foam subsides and golden-brown specks form at the bottom, remove from heat immediately. Pour into a heat-safe bowl, reserving 2 tablespoons for later.
  3. Return the skillet to medium heat with 2 tablespoons of the reserved brown butter. Add 10-12 fresh sage leaves and fry for 30-45 seconds per side until crispy. Transfer to a paper towel-lined plate.
  4. In the same skillet, add the remaining brown butter (about 6 tablespoons). Add diced onion and celery. Cook over medium heat for 8-10 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  5. In a large mixing bowl, combine the dried bread cubes, cooked onion mixture, chopped fresh sage (reserve a few leaves for garnish), and dried thyme if using. Toss gently.
  6. In a small bowl, whisk together the beaten eggs and 2 1/2 cups of broth. Pour over the bread mixture and toss gently until all bread is moistened. If it seems dry, add the remaining 1/2 cup broth. Let sit for 5 minutes.
  7. Grease a 9×13-inch baking dish with butter or non-stick spray. Pour the stuffing mixture into the dish and spread evenly. Drizzle the reserved 2 tablespoons of brown butter over the top. Crumble the fried sage leaves over everything.
  8. Cover tightly with aluminum foil and bake for 25 minutes.
  9. Remove the foil and bake for another 20-25 minutes, until the top is golden brown and crispy. Let rest for 5-10 minutes before serving.

Notes

Day-old sourdough works best—it soaks up broth without falling apart. If using fresh bread, cube and toast at 300°F for 10-15 minutes to dry it out. Brown butter can go from perfect to burnt in seconds; watch closely and pour into a separate bowl immediately. For make-ahead: assemble without baking up to 24 hours in advance, then add 10-15 minutes to covered baking time. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://breezybake.com/best-brown-butter-sage-stuffing-with-sourdough-easy-holiday-side/