Print

Best Easy Brown Butter Sage Sourdough Stuffing

brown butter sage sourdough stuffing - featured image
Print Recipe

This brown butter sage sourdough stuffing gets crispy edges, tender centers, and that brown butter-sage flavor that makes everything taste like you spent hours in the kitchen. It comes together in about 30 minutes of active time and is perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 8 cups cubed sourdough bread (about 1 large loaf), day-old or stale
  • 8 tablespoons (1 stick) unsalted butter
  • 12–15 fresh sage leaves
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 ribs celery, diced (about 1 cup)
  • 1½ cups low-sodium chicken or vegetable broth
  • 1 large egg
  • 1 teaspoon kosher salt (or ¾ teaspoon table salt)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F. Position a rack in the middle of the oven. If your sourdough isn’t already stale, spread the cubes on a baking sheet and toast for 8-10 minutes, tossing halfway through. You want them dry but not hard.
  2. Place a large skillet over medium heat and add the stick of butter. Let it melt completely, then swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam and turn golden. Watch carefully—when you see amber-colored specks forming at the bottom and it smells nutty and amazing, it’s ready (about 5-6 minutes total).
  3. Once the butter is browned, carefully drop in the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Use a slotted spoon to remove them and set them aside on a paper towel.
  4. Add the diced onion and celery to the brown butter remaining in the skillet. Cook over medium heat, stirring occasionally, for about 5-6 minutes until the onion is translucent and the celery is tender.
  5. Place the bread cubes in a large mixing bowl. Pour the onion-celery-butter mixture over the bread and toss gently to coat.
  6. In a small bowl, whisk together the broth and egg until combined. Pour this over the bread mixture and toss again. The bread should be moist but not soggy. If it looks dry, add a splash more broth.
  7. Add the salt and pepper, and toss one more time. Crumble half the crispy sage leaves into the mixture. Transfer everything to a greased 9×13-inch baking dish and spread it evenly.
  8. Bake for 25-30 minutes, until the top is golden brown and crispy. The edges should be darker and crunchy, while the center stays tender. About halfway through, give it a gentle stir with a fork to ensure even cooking.
  9. Let the stuffing rest for 5 minutes after it comes out of the oven. Top with the remaining crispy sage leaves and the chopped parsley if using. Serve warm.

Notes

For extra crispy edges, spread the stuffing in a thinner layer in a larger dish. You can assemble the stuffing up to a day in advance; cover and refrigerate, then add 10-15 minutes to the baking time if starting from cold. To make it vegan, use vegan butter, vegetable broth, and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

Nutrition

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

Find it online: https://daintydine.com/best-easy-brown-butter-sage-sourdough-stuffing/