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Best Brown Butter Sage Stuffing with Sourdough – Easy Holiday Side

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This brown butter sage stuffing with sourdough is a game-changing holiday side dish featuring nutty brown butter, crispy sage, and chewy sourdough cubes. It’s affordable, kid-approved, and reheats beautifully.

Ingredients

Scale
  • 1 large loaf sourdough bread, cut into 1-inch cubes (about 10 cups)
  • 1/2 cup unsalted butter
  • 1/4 cup fresh sage leaves, roughly chopped (about 15–20 leaves)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1/2 cup toasted pecans, roughly chopped (optional)
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1/4 cup heavy cream or whole milk

Instructions

  1. Prep the bread (day before or early in the day): Cut sourdough loaf into 1-inch cubes. Spread on a large baking sheet and let sit out uncovered for at least 6 hours or overnight. If short on time, toast cubes at 300°F for 10-12 minutes until dry but not browned.
  2. Brown the butter: Place 1/2 cup butter in a large skillet over medium heat. Let melt completely, then continue cooking, swirling occasionally, until butter foams, foam subsides, and brown specks form (about 5-7 minutes). When it smells nutty and looks amber-colored, add chopped sage leaves. Cook for 30 seconds, then pour everything into a heat-safe bowl.
  3. Cook the vegetables: In the same skillet, add diced onion and celery. Cook over medium heat for 6-8 minutes until softened and starting to brown. Add minced garlic and cook for 1 more minute until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Toast the pecans (if using): Toast pecans in a dry pan over medium heat for 3-4 minutes, shaking frequently, until fragrant and slightly darker. Set aside to cool.
  5. Combine the dry ingredients: In a large mixing bowl, combine stale bread cubes, cooked vegetables, toasted pecans, and fresh parsley. Toss gently to distribute.
  6. Make the egg mixture: In a small bowl, whisk together eggs and heavy cream until smooth.
  7. Bring it all together: Pour brown butter-sage mixture over bread cube mixture. Drizzle egg mixture on top. Pour broth over everything, starting with 1 cup and adding more as needed. Gently fold with a spatula until all bread cubes are evenly moistened (they should release a drop or two of liquid when squeezed).
  8. Let it rest: Let mixture sit for 10-15 minutes before baking. Preheat oven to 375°F.
  9. Bake to perfection: Transfer mixture to a greased 9×13 baking dish. Spread into an even layer. Cover tightly with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes until top is golden brown and crispy (internal temperature should reach 165°F).
  10. Rest before serving: Let stuffing sit for 5-10 minutes after baking. Garnish with fresh sage leaves if desired.

Notes

Stale bread is key to avoid soggy stuffing. If you forget to leave bread out overnight, cube and toast at 300°F for 10-12 minutes. Don’t overmix to avoid breaking bread cubes. Watch brown butter carefully as it can burn quickly. For extra crispy edges, spread stuffing in a thinner layer. Prep everything the day before to save time on busy holidays.

Nutrition

Keywords: brown butter sage stuffing, sourdough stuffing, holiday stuffing, Thanksgiving stuffing, easy stuffing recipe

Find it online: https://ovenmila.com/best-brown-butter-sage-stuffing-with-sourdough-easy-holiday-side/