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Best Brown Butter Sage Stuffing with Sourdough Recipe

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This Perfect Brown Butter Sage Stuffing with Sourdough is the version I should have been making all along. It’s the dish that proves simple ingredients, treated with care and a little patience, can create something truly memorable.

Ingredients

Scale
  • 1 large loaf (about 1 pound) day-old sourdough bread, cut into 1-inch cubes
  • 1/2 cup unsalted butter
  • 1/2 cup fresh sage leaves, roughly chopped (about 20–25 leaves)
  • 2 medium yellow onions, diced (about 3 cups)
  • 4 celery stalks, diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 tablespoons unsalted butter, melted (for topping)
  • 8–10 fresh sage leaves (for garnish)
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 375°F. Position a rack in the middle of the oven.
  2. If your bread isn’t already stale, spread the cubes on a baking sheet and toast them in the oven for 8-10 minutes, stirring halfway through. Set aside to cool slightly.
  3. Place your large skillet over medium heat and add the 1/2 cup of butter. Let it melt completely, then add the chopped sage leaves. Swirl the pan occasionally as the butter foams and sizzles. After about 4-5 minutes, the butter solids will turn golden brown and smell nutty. Remove from heat immediately.
  4. Return the skillet to medium heat. Add the diced onions and celery to the brown butter and sage mixture. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and the celery has softened. Add the minced garlic and cook for one more minute until fragrant.
  5. In your large mixing bowl, combine the dried sourdough cubes with the cooked vegetable mixture. Toss gently to distribute everything evenly. Let this cool for about 5 minutes.
  6. In a separate bowl or measuring cup, whisk together the chicken broth, beaten eggs, salt, pepper, thyme, and rosemary.
  7. Pour the liquid mixture over the bread and vegetables. Use a spatula to gently fold everything together until the liquid is evenly absorbed. Let this sit for 5-10 minutes so the bread can absorb the liquid.
  8. Grease your 9×13-inch dish with butter or cooking spray. Spread the stuffing mixture evenly in the dish. Don’t pack it down.
  9. Drizzle the 2 tablespoons of melted butter over the top. Arrange the remaining fresh sage leaves decoratively across the surface. Sprinkle with flaky sea salt.
  10. Place the dish in the preheated oven and bake for 30-35 minutes, until the top is golden brown and crispy. For extra crispy edges, broil for 2-3 minutes at the end, watching carefully.
  11. Let the stuffing rest for 5-10 minutes after it comes out of the oven before serving.

Notes

Do not skip drying out the bread. Use a light-colored pan for browning butter to see the color change. For make-ahead, assemble the stuffing completely but don’t bake it; cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 10-15 minutes to the total time.

Nutrition

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

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