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Best Brown Butter Sage Stuffing with Sourdough

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This brown butter sage stuffing with sourdough is a game-changing holiday side dish. Nutty brown butter, aromatic fresh sage, and crusty sourdough create a texture and flavor that’s next-level comfort food.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 1 pound), cut into 1-inch cubes (day-old or slightly stale works best; fresh is fine if you toast it)
  • 1 cup unsalted butter (2 sticks) — I recommend Kerrygold for the richest flavor, but any good-quality unsalted butter works
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • ¼ cup fresh sage leaves, chopped (about 15–20 leaves) — do NOT substitute dried sage here; fresh is non-negotiable for that aromatic punch
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 2 cups low-sodium chicken or vegetable broth (adds richness; use vegetable broth for a vegetarian version)
  • 2 large eggs, lightly beaten (helps bind everything together)
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon black pepper, freshly ground
  • ½ cup dried cranberries (optional, adds a pop of sweetness and color)
  • ½ cup chopped pecans or walnuts (optional, toasted, for extra crunch)
  • 1 cup cooked Italian sausage (optional, crumbled, for a heartier, non-vegetarian version)
  • ½ cup grated Parmesan cheese (optional, adds a salty, umami kick)

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the sourdough cubes in a single layer on two large baking sheets. Bake for 12-15 minutes, stirring halfway through, until the bread is dry and lightly toasted but not browned. You want it crisp on the outside but still slightly soft in the center. Remove from the oven and let cool completely.
  2. In your large skillet or Dutch oven, melt the butter over medium heat. Once melted, continue cooking, swirling the pan occasionally. The butter will foam up, then settle down. Watch carefully—this happens fast! After about 5-7 minutes, you’ll see golden brown specks forming at the bottom of the pan, and the butter will smell nutty and amazing. Remove from heat immediately and pour the brown butter into a heat-safe bowl, leaving the browned bits in the skillet.
  3. Return the skillet to medium heat. Add the diced onion and celery, and cook for 6-8 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, chopped sage, thyme, and rosemary, and cook for another minute until fragrant. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Remove from heat.
  4. In your large mixing bowl, combine the toasted sourdough cubes and the sautéed vegetable mixture. Pour the reserved brown butter over everything and toss gently to combine. In a separate small bowl, whisk together the beaten eggs and 1 ½ cups of the broth. Pour this mixture over the bread mixture and toss again until everything is evenly moistened. Add the remaining ½ cup of broth if the mixture seems dry—it should look moist but not soggy.
  5. Preheat your oven to 375°F (190°C). Grease your 9×13-inch baking dish with butter or cooking spray. Transfer the stuffing mixture to the prepared dish and spread it into an even layer. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden brown and crispy. Let rest for 5-10 minutes before serving.

Notes

Don’t walk away from the butter—the line between perfect brown butter and burnt butter is about 30 seconds. For an extra-crispy top, broil the stuffing for 2-3 minutes after it’s fully baked. You can assemble the stuffing completely up to 24 hours in advance; just add about 10-15 minutes to the covered baking time if starting from cold.

Nutrition

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

Find it online: https://gleefulfork.com/best-brown-butter-sage-stuffing-with-sourdough/