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The Best Brown Butter Sage Sourdough Stuffing

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This brown butter sage sourdough stuffing is a family favorite that combines nutty browned butter, earthy sage, and crispy sourdough for a perfect holiday side dish. It’s forgiving, flexible, and kid-approved.

Ingredients

Scale
  • 1 large loaf (about 1 pound or 450g) day-old sourdough bread, cut into 1-inch cubes
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 large yellow onion (about 200g), diced
  • 3 celery stalks (about 150g), diced small
  • 3 cloves garlic, minced
  • 1/4 cup (about 8g) fresh sage leaves, roughly chopped
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 1/2 cups (360ml) low-sodium chicken or vegetable broth, warmed
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt (fine sea salt), plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup (60g) dried cranberries (optional)
  • 1/2 cup (60g) chopped pecans or walnuts, toasted (optional)
  • 1 cup (150g) cooked and crumbled Italian sausage or bacon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). If using fresh bread cubes, spread them on a baking sheet and toast for 8-10 minutes until dry and slightly golden. Skip if bread is already stale.
  2. Brown the butter: Place 1/2 cup butter in a large skillet over medium heat. Let it melt completely, then continue cooking, swirling occasionally. After about 4-5 minutes, the butter will foam and turn golden. Once you see brown specks and it smells nutty, remove from heat immediately. Pour browned butter into a heat-safe bowl, leaving the browned bits in the pan.
  3. Cook the vegetables: Return the skillet to medium heat with about 2 tablespoons of the browned butter (or use olive oil). Add diced onion and celery, cook for 6-8 minutes until softened. Add minced garlic and cook for 1 more minute. Season with a pinch of salt and pepper.
  4. Combine base ingredients: In a large mixing bowl, combine dried bread cubes, cooked vegetables, chopped sage, and thyme. Toss gently.
  5. Make the custard mixture: In a separate bowl, whisk together warmed broth, beaten eggs, remaining browned butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Ensure broth is warm (not hot) to avoid scrambling the eggs.
  6. Assemble the stuffing: Pour broth mixture over bread cube mixture. Gently toss until all bread is coated. Let sit for 5-10 minutes so bread absorbs liquid. Mixture should be moist but not soupy; if dry, add another 1/4 cup broth.
  7. Transfer to baking dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread stuffing evenly; do not press down.
  8. Bake uncovered for 35-40 minutes until top is golden brown and crispy. For extra crunch, broil for 2-3 minutes at the end, watching carefully.
  9. Rest before serving: Let stuffing sit for 5-10 minutes after baking. Top will be crisp, inside soft and tender.

Notes

For best texture, use sourdough that is 2-3 days old. If bread is still soft, cube and toast at 300°F for 10 minutes. You can assemble the stuffing up to 24 hours in advance; refrigerate and add 10-15 minutes to baking time. For extra crispy top, do not cover while baking. Leftovers keep for up to 4 days in the refrigerator and reheat well in a 350°F oven for 10-15 minutes.

Nutrition

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

Find it online: https://twinkletaste.com/the-best-brown-butter-sage-sourdough-stuffing/