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Cozy Brown Butter Sage Stuffing with Sourdough

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This cozy brown butter sage stuffing with sourdough is the dish that made me a believer. It’s the kind of thing you make on a cold Tuesday in November just because you need something warm and familiar.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 2 sprigs fresh sage
  • 1 large loaf (about 1 pound) sourdough bread, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 stalks celery, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup fresh sage leaves, chopped
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350°F. If your bread is fresh and not stale, spread the cubes on a baking sheet and toast them in the oven for about 10 minutes while you prep everything else.
  2. Brown the butter. Place the 1/2 cup of butter in your skillet over medium heat. Add the two sprigs of fresh sage. Let the butter melt, then swirl the pan occasionally. After about 4-5 minutes, you’ll see the butter start to foam and then turn golden. When you see little brown specks forming at the bottom and the butter smells nutty, remove it from the heat immediately. Pour it into a heat-safe bowl, sage sprigs and all, and set aside.
  3. Cook the vegetables. In the same skillet, heat the olive oil over medium heat. Add the diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until the onion is translucent and the celery has softened. Add the minced garlic and cook for one more minute until fragrant. Remove from heat.
  4. Combine the base. In your large mixing bowl, combine the dried bread cubes, cooked vegetables, chopped fresh sage, thyme, salt, and pepper. Toss everything together gently.
  5. Mix the wet ingredients. In a small bowl or measuring cup, whisk together the browned butter (remove the sage sprigs first), chicken broth, and beaten eggs. Pour this mixture over the bread cube mixture. Toss gently to coat everything evenly.
  6. Let it rest. Let the mixture sit for 10-15 minutes before baking. This allows the bread to absorb all that flavorful liquid.
  7. Transfer to baking dish. Pour the mixture into your greased 9×13-inch baking dish. Spread it into an even layer. Don’t press it down too firmly.
  8. Bake covered. Cover the dish with aluminum foil and bake for 25 minutes.
  9. Bake uncovered. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy. Let it rest for 5 minutes before serving.

Notes

Don’t skip the bread-drying step. Brown butter needs your full attention. Season as you go. Let it rest before baking. For extra crispy edges, spread the stuffing in a thinner layer in a larger dish.

Nutrition

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

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