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Best Brown Butter Sage Stuffing for a Crowd (Easy Recipe)

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This brown butter sage stuffing is a rich, nutty, and crispy-on-top side dish perfect for feeding a crowd. Made with simple ingredients like sourdough bread, fresh sage, and browned butter, it’s a make-ahead friendly recipe that even stuffing skeptics will love.

Ingredients

Scale
  • 1 large loaf (about 1.5 lbs / 680g) crusty sourdough or French bread, cut into 1-inch cubes (stale or slightly dried out works best)
  • 1 cup (2 sticks / 226g) unsalted butter
  • 1/2 cup (about 12g) fresh sage leaves, roughly chopped (plus a few whole leaves for garnish)
  • 2 large yellow onions, diced (about 3 cups)
  • 4 stalks celery, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 1 large egg, beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, minced)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the bread cubes on a large baking sheet in a single layer. Toast for 10-12 minutes, until lightly golden and dry. Set aside to cool.
  2. Brown the butter: In a large skillet or Dutch oven over medium heat, melt the butter. Swirl the pan occasionally. After 3-4 minutes, the butter will start to foam and turn golden. Watch closely—once you see brown specks forming at the bottom and it smells nutty, remove it from the heat immediately. This takes about 5-7 minutes total.
  3. Crisp the sage: Add the chopped sage to the hot brown butter. It will sizzle and crisp up in about 30 seconds. Use a slotted spoon to transfer the sage to a paper towel-lined plate. Set aside.
  4. Sauté the aromatics: In the same skillet with the remaining brown butter, add the diced onions and celery. Cook over medium heat for 6-8 minutes, until softened and translucent. Add the minced garlic and cook for 1 more minute, until fragrant.
  5. Season the vegetables: Stir in the salt, pepper, thyme, and rosemary. Cook for 1 minute to bloom the spices.
  6. Combine everything: In a large mixing bowl, add the toasted bread cubes, the sautéed vegetables, and the crispy sage. Pour the broth over the top, then add the beaten egg. Gently toss everything together until the bread is evenly moistened. It should feel moist but not soggy—if it looks dry, add a splash more broth.
  7. Transfer to baking dish: Pour the stuffing mixture into a greased 9×13-inch baking dish. Spread it evenly, but don’t press it down.
  8. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy. If you want an extra-crispy top, broil for 2-3 minutes at the end.
  9. Rest and serve: Let the stuffing rest for 5-10 minutes before serving.

Notes

For the best texture, use stale or toasted bread. Don’t rush the brown butter—medium heat is key. You can assemble the stuffing up to 24 hours in advance and refrigerate; add 10-15 minutes to the baking time if starting cold. For a gluten-free version, use gluten-free bread. For dairy-free, substitute butter with vegan butter or olive oil.

Nutrition

Keywords: brown butter sage stuffing, Thanksgiving stuffing, easy stuffing recipe, crowd-pleasing stuffing, make-ahead stuffing

Find it online: https://jollyfork.com/best-brown-butter-sage-stuffing-for-a-crowd-easy-recipe/