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Best Crispy Brown Butter Sage Sourdough Stuffing

Crispy Brown Butter Sage Sourdough Stuffing - featured image
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A comforting and crispy side dish featuring tangy sourdough bread, nutty brown butter, and fresh sage. This recipe balances rich flavors with a perfect texture, making it an ideal centerpiece for holiday meals.

Ingredients

Scale
  • 6–8 cups day-old sourdough bread, cubed
  • 1 cup unsalted butter, softened
  • 1/2 cup fresh sage leaves
  • 2 medium yellow onions, diced
  • 3–4 garlic cloves, minced
  • 2–3 cups low-sodium chicken or vegetable broth
  • 2 large eggs, beaten
  • Salt and black pepper, to taste
  • Fresh thyme sprigs (optional)

Instructions

  1. Cut sourdough bread into 1-inch cubes and spread them out on a baking sheet or counter to dry for at least one hour (or overnight).
  2. In a large skillet over medium heat, melt the butter. Stir constantly until the milk solids turn golden brown and smell nutty (about 5 minutes).
  3. Add diced onions to the brown butter and sauté until soft and translucent (about 5 minutes).
  4. Add minced garlic and fresh sage leaves to the skillet in the last minute of cooking, just until the sage wilts.
  5. In a large mixing bowl, combine the dried bread cubes with the onion-sage-butter mixture. Toss gently to coat evenly.
  6. In a separate bowl, whisk the beaten eggs, salt, pepper, and 2 cups of broth.
  7. Pour the wet mixture over the bread. Gently toss to combine and press down to ensure all bread is soaked. Let sit for 10-15 minutes to absorb liquid.
  8. Preheat oven to 350°F (175°C). Transfer mixture to a 9×13 inch baking dish.
  9. Bake for 45 minutes, then increase heat to 400°F (200°C) for the last 15 minutes to crisp the top.
  10. Let the stuffing rest for 10 minutes before serving to allow flavors to meld and texture to set.

Notes

Ensure bread is dried out before using to prevent sogginess. Brown butter should be watched closely to avoid burning. Can be assembled ahead and refrigerated; add 10-15 minutes to baking time if baking from cold. Leftovers can be frozen before baking for up to 3 months.

Nutrition

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

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