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Best Brown Butter Sage Stuffing – Easy Thanksgiving Recipe

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This brown butter sage stuffing is the ultimate Thanksgiving side dish, featuring nutty brown butter, crispy fried sage, and perfectly toasted sourdough bread. It’s quick, easy, and guaranteed to be the star of your holiday table.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old sourdough bread, cut into 1-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup fresh sage leaves, roughly chopped, plus 12 whole leaves for frying
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium chicken or vegetable broth, warm
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes in a single layer on a large baking sheet. Toast for 10-12 minutes, stirring halfway through, until they’re dry and lightly golden. Set aside to cool slightly.
  2. While the bread toasts, make the brown butter. Place the butter in a large skillet over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 4-5 minutes, the foam will subside and little brown specks will form at the bottom. When the butter turns a deep amber color, remove from heat immediately.
  3. Fry the sage leaves. Drop the 12 whole sage leaves into the hot brown butter. They’ll sizzle and crisp up in about 15-20 seconds. Use a slotted spoon to transfer them to a paper towel-lined plate. Set aside for garnish.
  4. Cook the vegetables. Return the skillet with the remaining brown butter to medium heat. Add the diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic, chopped sage, and thyme. Cook for 1 more minute until fragrant. Season with salt and pepper.
  5. Combine everything. In a large mixing bowl, combine the toasted bread cubes and the cooked vegetable mixture. Toss gently to distribute evenly.
  6. Add the broth and eggs. In a small bowl or liquid measuring cup, whisk together the warm broth and beaten eggs. Pour over the bread and vegetables. Fold together until the bread is evenly moistened. Let sit for 5 minutes so the bread can absorb the liquid.
  7. Transfer to baking dish. Grease a 9×13-inch baking dish with butter or nonstick spray. Spoon the stuffing mixture into the dish and spread into an even layer. Press down gently but don’t pack too tightly.
  8. Bake to perfection. Bake for 30-35 minutes, until the top is golden brown and crispy. The internal temperature should reach 165°F (74°C). For extra crispiness, broil for 2-3 minutes at the end, watching closely.
  9. Garnish and serve. Let the stuffing rest for 5 minutes before serving. Top with the crispy fried sage leaves.

Notes

For best results, use day-old sourdough bread and toast it until dry to prevent sogginess. Watch the brown butter carefully—it can go from perfect to burnt in seconds. Warm broth helps the bread absorb faster. The stuffing can be assembled up to 24 hours in advance (without the fried sage garnish) and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

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

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