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The Best Crispy Brown Butter Sage Sourdough Stuffing Recipe

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This crispy brown butter sage sourdough stuffing is the recipe that changes minds. With golden, crackly edges, a tender interior, and nutty, savory brown butter, it’s the perfect side dish for Thanksgiving, Christmas, or any cozy meal.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 500g), cut into 1-inch cubes
  • ½ cup (1 stick or 113g) unsalted butter
  • ¼ cup packed fresh sage leaves (about 15–20 leaves), roughly chopped
  • 1 large yellow onion (about 200g), diced
  • 3 large celery stalks (about 150g), diced
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 2 large eggs, room temperature
  • 1½ teaspoons kosher salt (Diamond Crystal; reduce to 1 teaspoon if using Morton’s)
  • 1 teaspoon freshly ground black pepper
  • ¼ cup chopped fresh parsley (optional for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Toast the sourdough cubes: Spread the bread cubes in a single layer on a large baking sheet. Bake for 12-15 minutes, tossing halfway through, until lightly golden and dry to the touch. Set aside to cool slightly.
  3. Brown the butter: In a large skillet over medium heat, melt the butter. Swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam and turn golden. When brown specks form at the bottom and it smells nutty (like hazelnuts), immediately remove from heat (about 5-6 minutes total).
  4. Cook the aromatics: Add the diced onion and celery to the skillet with the brown butter. Return to medium heat and cook for 6-8 minutes, stirring occasionally, until onions are translucent and celery has softened. Add the chopped sage and cook for another minute until fragrant.
  5. Prepare the liquid mixture: In a small bowl or measuring cup, whisk together the eggs and broth until well combined. Season with salt and pepper.
  6. Combine everything: Place the toasted sourdough cubes in a large mixing bowl. Pour the brown butter-vegetable mixture over the top and toss gently to coat. Then pour the egg-broth mixture over the bread and toss again until every cube is evenly moistened. Do not overmix.
  7. Let it rest: Let the mixture sit for 10-15 minutes before baking to allow the bread to fully absorb the liquid.
  8. Transfer to baking dish: Pour the mixture into a greased 9×13-inch baking dish and spread into an even layer. Do not press down too firmly.
  9. Bake: Bake uncovered at 350°F (175°C) for 35-40 minutes, until the top is golden brown and crispy. For extra crispy edges, broil for 1-2 minutes at the end, watching carefully.
  10. Rest and serve: Let the stuffing cool in the dish for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For gluten-free version, use gluten-free sourdough. For dairy-free, use plant-based butter that browns well (like Miyoko’s). Can add cooked crumbled sausage or diced mushrooms for extra heartiness. Make-ahead: Assemble completely, cover, and refrigerate up to 24 hours before baking; add 10 minutes to baking time. To freeze: Assemble in dish, cover tightly with foil, freeze up to 3 months; thaw overnight in fridge before baking.

Nutrition

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

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