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Best Crispy Brown Butter Sage Sourdough Stuffing

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A crowd-pleasing side dish featuring day-old sourdough bread soaked in savory broth and tossed with nutty brown butter and crispy fresh sage. It delivers a crunchy top and pillowy interior, solving the common problems of dryness and blandness in holiday stuffing.

Ingredients

Scale
  • 1 to 1.5 pounds day-old sourdough bread, cut into 1-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup fresh sage leaves
  • 3 to 4 cups low-sodium chicken or vegetable broth
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 large eggs, beaten
  • Salt and black pepper to taste
  • Optional: diced apples or toasted pecans

Instructions

  1. Cut the day-old sourdough into 1-inch cubes and spread them on baking sheets to dry for at least 30 minutes or up to 24 hours. Alternatively, bake at 300°F (150°C) for 10-15 minutes until dry and hard, then cool completely.
  2. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  3. In a large skillet over medium heat, melt the butter. Swirl occasionally until it turns golden brown and smells nutty (5-7 minutes).
  4. Add the fresh sage leaves to the brown butter and cook for 30 seconds until crisp. Pour the entire contents (butter, sage, and brown bits) into a large mixing bowl.
  5. In the same skillet, add a tablespoon of oil or leftover sage butter. Sauté the diced onion and celery for 5-8 minutes until soft and translucent. Add these vegetables to the mixing bowl.
  6. Add the dried sourdough cubes to the bowl. Pour the warm broth over the bread and toss to coat. Let the mixture sit for 10-15 minutes to absorb the liquid.
  7. Pour the beaten eggs over the bread mixture and toss again to distribute evenly.
  8. Season with salt and pepper to taste, keeping in mind the saltiness of the broth.
  9. Transfer the mixture to the greased baking dish. Press the top down firmly with the back of a spoon to create a compact layer.
  10. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy.
  11. Let the stuffing rest for 10 minutes before serving.

Notes

Ensure the bread is completely dry before using to prevent mushy stuffing. Watch the butter closely as it can burn quickly; remove from heat immediately when it smells nutty. Pressing the stuffing down firmly helps create a crispy top. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sourdough stuffing, brown butter sage, crispy stuffing, holiday side dish, Thanksgiving recipe, easy stuffing, gluten-free option

Find it online: https://sagestirs.com/best-crispy-brown-butter-sage-sourdough-stuffing/