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Cozy Brown Butter Sage Stuffing with Sourdough

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This brown butter sage stuffing features crispy-edged sourdough with a soft, custard-like interior, all wrapped in nutty brown butter and aromatic sage. It’s a simple, honest dish that tastes like home and works for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup fresh sage leaves, roughly chopped
  • 2 large yellow onions, diced
  • 4 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 large loaf (about 1.5 pounds) day-old sourdough bread, torn into 1-inch cubes
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Tear or cut the sourdough into roughly 1-inch cubes. Spread the cubes on a large baking sheet and toast them in the oven for about 10 minutes, until dry and slightly golden. Set aside to cool.
  3. Place the butter in a large skillet over medium heat. Let it melt completely, then continue cooking, swirling occasionally, until it foams, the foam subsides, and brown specks appear at the bottom. This takes about 5-7 minutes. Remove from heat when it smells nutty and looks amber.
  4. Add the diced onions and celery to the skillet with the brown butter. Return to medium heat and cook for 8-10 minutes, stirring occasionally, until onions are translucent and celery has softened. Add the minced garlic and cook for one more minute. Stir in the chopped sage and thyme, and cook for another minute.
  5. In a large mixing bowl, whisk together the beaten eggs and 1 1/2 cups of the broth. Add the toasted bread cubes and the vegetable-butter mixture. Toss gently until everything is evenly coated. If the bread seems dry, add the remaining 1/2 cup of broth a little at a time.
  6. Add the salt, pepper, and half the chopped parsley. Toss again gently. Transfer the mixture to a greased 9×13 baking dish and spread it into an even layer.
  7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden brown and crispy. Let it rest for 5 minutes before serving.
  8. Sprinkle the remaining parsley over the top right before serving.

Notes

For make-ahead: Assemble the stuffing completely, cover, and refrigerate for up to 24 hours. Let sit at room temperature for 30 minutes before baking, then add 5-10 minutes to the covered baking time. For gluten-free, use gluten-free sourdough. For dairy-free, use plant-based butter like Miyoko’s.

Nutrition

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

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