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Easy Brown Butter Sage Stuffing with Sourdough

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This quick brown butter sage stuffing with sourdough comes together in about 30 minutes. No overnight drying, no complicated steps, just honest food that tastes like you spent hours on it.

Ingredients

Scale
  • 8 cups sourdough bread, cut into 1-inch cubes
  • 6 tablespoons unsalted butter
  • 1/4 cup fresh sage leaves, finely chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 large egg
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 teaspoon fresh rosemary, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Spread the sourdough cubes on a baking sheet in a single layer. Toast for 8-10 minutes, stirring halfway through, until golden and dry but not hard.
  2. While the bread toasts, start the brown butter. Add the 6 tablespoons of butter to a skillet over medium heat. Swirl the pan occasionally as it melts. When golden-brown specks form at the bottom and it smells nutty, about 3-4 minutes, remove from heat immediately. Stir in the chopped sage, then pour into a small bowl to stop cooking.
  3. In the same skillet, add a drizzle of olive oil over medium heat. Cook the diced onion and celery for 5-6 minutes until onion is translucent and celery has softened. Add the minced garlic and cook for 30 seconds until fragrant. Season with a pinch of salt and pepper.
  4. In a medium mixing bowl, whisk together the broth and egg until fully combined.
  5. In a large mixing bowl, combine the toasted bread cubes and the cooked onion-celery mixture. Pour the brown butter and sage over everything. Toss gently to distribute evenly.
  6. Pour the broth-egg mixture over the bread mixture in an even stream. Toss gently again. Let it sit for 2-3 minutes so the bread can absorb the liquid.
  7. Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly. Bake at 375°F (190°C) for 20-25 minutes, until the top is golden brown and crispy. Let rest for 5 minutes before serving.

Notes

Don’t skip the egg—it helps bind the stuffing. For a dairy-free version, use vegan butter. For gluten-free, use gluten-free sourdough. To make ahead, assemble in the dish, cover, and refrigerate up to 24 hours; add 10 minutes to baking time. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: stuffing, brown butter, sage, sourdough, quick, easy, holiday side dish, weeknight dinner

Find it online: https://sparklespoon.com/easy-brown-butter-sage-stuffing-with-sourdough/