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The Best Brown Butter Sage Stuffing Recipe

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This brown butter sage stuffing is the ultimate comfort food, featuring crispy, nutty brown butter and fragrant sage. Perfect for holidays or cozy weeknights, it’s a crowd-pleaser with a perfect crispy top and tender interior.

Ingredients

Scale
  • 1 loaf (about 1 lb) day-old sourdough bread, cut into 1-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup fresh sage leaves, roughly chopped (about 15–20 leaves)
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet and toast them for 10 minutes until lightly golden.
  2. Make the brown butter: Place a large skillet over medium heat and add the butter. Let it melt completely, then continue cooking, swirling occasionally, until it foams, the foam subsides, and small brown specks appear (about 5-7 minutes). As soon as it smells nutty and toasty, add the chopped sage leaves and cook for 30 seconds. Immediately remove from heat and pour into a heatproof bowl.
  3. In the same skillet, add a tablespoon of olive oil over medium heat. Add the diced onion and celery and cook for 6-8 minutes until translucent and softened. Add the minced garlic and cook for one more minute. Season with a pinch of salt and pepper.
  4. In a small bowl, whisk together the chicken broth and beaten eggs. Set aside.
  5. In a large mixing bowl, combine the toasted bread cubes, sautéed onion and celery, and the brown butter with sage. Pour the broth and egg mixture over the top. Add the salt, pepper, and dried thyme. Gently toss everything together until the bread is evenly coated. Let it sit for 5 minutes.
  6. Grease a 9×13-inch baking dish with butter or non-stick spray. Pour the stuffing mixture into the dish and spread it into an even layer without pressing down too hard.
  7. Bake for 30-35 minutes until the top is golden brown and crispy. For extra crunch, broil for the last 2 minutes, watching closely.
  8. Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley and extra crispy sage leaves if desired.

Notes

Don’t skip toasting the bread to avoid soggy stuffing. Watch the brown butter closely as it can burn quickly. Let the stuffing rest before baking for even moisture. For extra crispy edges, use a cast iron skillet. This recipe can be made ahead and refrigerated for up to 24 hours before baking.

Nutrition

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

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