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Cozy Brown Butter Sage Stuffing with Sourdough

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This nutty, savory stuffing features browned butter and fresh sage, with tangy sourdough bread for a cozy, crowd-pleasing side dish perfect for holidays or chilly evenings.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1/4 cup (about 12–15 leaves) fresh sage leaves, roughly chopped
  • 1 large loaf (about 1 lb / 450g) day-old sourdough bread, cut into 1-inch cubes
  • 1 large yellow onion (about 200g), diced
  • 3 large celery stalks (about 150g), diced
  • 4 garlic cloves, minced
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 2 large eggs
  • 1 teaspoon (6g) fine sea salt
  • 1/2 teaspoon (2g) freshly ground black pepper
  • Optional: 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread sourdough cubes on a large baking sheet. If not stale, toast for 8-10 minutes to dry them out. Set aside in a large mixing bowl.
  2. Brown the butter: In a large skillet over medium heat, melt 1 cup unsalted butter. Continue cooking, swirling occasionally, until it foams, then subsides, and brown specks form (about 5-7 minutes). Remove from heat when it smells nutty and looks like liquid gold with amber specks.
  3. Infuse the sage: Immediately add chopped fresh sage to the hot brown butter. Stir for about 30 seconds until fragrant and slightly crispy.
  4. Sauté the aromatics: Add diced onion and celery to the skillet with the sage butter. Cook over medium heat for 5-7 minutes, stirring occasionally, until onions are translucent and celery is tender. Add minced garlic and cook for another 30 seconds.
  5. Combine wet ingredients: In a small bowl, whisk together 2 cups chicken broth and 2 large eggs until fully combined and slightly frothy.
  6. Assemble the stuffing: Pour the cooked onion, celery, and sage-butter mixture over the bread cubes. Toss gently. Then pour the broth and egg mixture over the bread. Toss again until every cube is moistened. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss gently once more.
  7. Transfer to a greased 9×13-inch baking dish. Spread into an even layer without pressing down too hard.
  8. Bake for 25-30 minutes, until the top is golden brown and crispy. For extra crispiness, broil for the last 2 minutes, watching carefully.
  9. Let the stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t rush the brown butter; keep heat on medium and watch for nutty aroma. Use stale bread to avoid mushiness. Season in layers for deeper flavor. Let stuffing rest after baking for better texture.

Nutrition

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

Find it online: https://cookluma.com/cozy-brown-butter-sage-stuffing-with-sourdough/