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Best Easy Brown Butter Sage Stuffing Recipe

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A lighter, yet indulgent stuffing made with brown butter, fresh sage, and sourdough bread. Perfect for Thanksgiving or any cozy dinner, this recipe delivers rich, nutty flavor without the heavy feeling.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 1 pound), cut into 1-inch cubes
  • 6 tablespoons unsalted butter
  • 3 tablespoons fresh sage leaves, finely chopped
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread sourdough cubes on a baking sheet in a single layer. Toast for 10-12 minutes, shaking halfway through, until dry and lightly golden.
  2. In a large skillet over medium heat, melt 6 tablespoons butter. Swirl occasionally. After 3-4 minutes, white milk solids form. Continue swirling until butter turns golden-amber and smells nutty (about 5-7 minutes). Immediately remove from heat.
  3. Add chopped sage to the brown butter and let sizzle for about 30 seconds. Set aside.
  4. In the same skillet, heat a drizzle of olive oil over medium heat. Add diced onion and celery. Cook for 6-8 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. Season with a pinch of salt and pepper.
  5. In a small bowl, whisk together broth, beaten eggs, 1 teaspoon salt, 1/2 teaspoon pepper, and dried thyme.
  6. In a large mixing bowl, combine toasted sourdough cubes, cooked onion and celery mixture, and brown butter with sage. Pour broth mixture over everything. Gently toss until bread is evenly coated.
  7. Transfer mixture to a greased 9×13-inch baking dish. Spread into an even layer without pressing down.
  8. Cover tightly with aluminum foil. Bake for 25 minutes.
  9. Remove foil and bake for another 15-20 minutes until top is golden brown and crispy.
  10. Let stuffing rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Toast bread cubes while chopping veggies to save time. Watch brown butter closely—it goes from brown to burnt fast. Use room temperature eggs to prevent seizing. Don’t over-soak the bread; it should be moist but not swimming. Let stuffing rest 5 minutes after baking for best texture.

Nutrition

Keywords: brown butter sage stuffing, sourdough stuffing, Thanksgiving stuffing, lighter stuffing, vegetarian stuffing

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