Print

Best Brown Butter Sage Stuffing: Easy Homemade Recipe

brown butter sage sourdough stuffing - featured image
Print Recipe

This brown butter sage sourdough stuffing is a game-changer for your holiday table. Nutty brown butter, earthy fresh sage, and tangy sourdough come together for the most flavorful, perfectly textured stuffing you’ll ever make.

Ingredients

Scale
  • 1 large loaf (about 1 lb / 450g) sourdough bread, cut into 1-inch cubes
  • 3 tablespoons (42g) unsalted butter, melted
  • 1/2 cup (113g / 1 stick) unsalted butter
  • 1 large yellow onion (about 300g), finely chopped
  • 3–4 celery ribs (about 150g), finely chopped
  • 1/4 cup (about 10g) fresh sage leaves, finely chopped
  • 2 cloves garlic, minced
  • 2 1/2 cups (590ml) low-sodium chicken or vegetable stock
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Cut sourdough into 1-inch cubes (about 10-12 cups). Place on a large baking sheet, drizzle with 3 tablespoons melted butter and a pinch of salt. Toss to coat. Bake for 15-20 minutes, stirring halfway, until dry and lightly golden.
  2. In a large skillet (preferably light-colored), melt 1/2 cup butter over medium heat. Swirl constantly. After 3-5 minutes, the butter will foam, then subside, and brown specks will form. When it turns light amber and smells nutty, remove from heat immediately and pour into a heat-safe bowl.
  3. In the same skillet, add a tablespoon of olive oil or butter over medium heat. Add chopped onion and celery. Cook 7-8 minutes until soft and translucent. Add minced garlic and cook 1 minute. Stir in chopped fresh sage and cook 30 seconds until fragrant. Remove from heat.
  4. In a large mixing bowl, whisk together chicken stock, beaten egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour in reserved brown butter and whisk again.
  5. Add toasted bread cubes and cooked onion-celery-sage mixture to the bowl. Gently fold together with a spatula or clean hands until evenly coated. Let sit for 10-15 minutes to allow bread to absorb liquid.
  6. Preheat oven to 375°F (190°C). Transfer stuffing to a greased 9×13-inch baking dish. Spread evenly. Dot top with small pats of butter if desired. Cover tightly with foil. Bake for 25 minutes. Remove foil and bake another 20-25 minutes until top is golden brown and crispy. Let rest 5-10 minutes before serving.

Notes

For best texture, use day-old or slightly stale sourdough. Toasting the bread cubes is essential to prevent mushy stuffing. Watch brown butter carefully—it can burn in seconds. The stuffing can be assembled up to 24 hours ahead and refrigerated; add 10-15 minutes to covered baking time if starting from cold. For a vegan version, use vegetable stock, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and vegan butter.

Nutrition

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

Find it online: https://tinastirs.com/best-brown-butter-sage-stuffing-easy-homemade-recipe/