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Best Brown Butter Sage Stuffing with Sourdough – Easy, Perfect Holiday Side

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This Best Brown Butter Sage Stuffing with Sourdough is the ultimate holiday side dish, featuring nutty brown butter, fresh sage, and tangy sourdough bread. It’s a crowd-pleaser that can be made ahead and is perfect for Thanksgiving or any festive gathering.

Ingredients

Scale
  • 1 large loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
  • 1 cup unsalted butter (2 sticks)
  • 1/4 cup fresh sage leaves, finely chopped (about 15–20 leaves)
  • 2 medium yellow onions, diced (about 3 cups)
  • 4 celery stalks, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 2 tablespoons unsalted butter, melted (for topping, optional)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Spread sourdough cubes in a single layer on two large baking sheets. Bake for 12-15 minutes, stirring halfway, until dry and lightly toasted but not browned. Let cool completely.
  2. In a large skillet over medium heat, melt 1 cup butter. Swirl occasionally. After 4-5 minutes, butter will foam and brown specks form. When it smells nutty and toasty, remove from heat immediately. Add chopped fresh sage to hot butter; let sit for 1 minute.
  3. Return skillet to medium heat. Add diced onions and celery, stirring to coat. Cook for 8-10 minutes until onions are translucent and celery softened. Add minced garlic and cook 1 minute more. Remove from heat and let cool about 5 minutes.
  4. In a large mixing bowl, combine toasted sourdough cubes and cooked vegetable mixture. Toss gently. In a separate bowl, whisk together broth, beaten eggs, salt, pepper, dried thyme, and nutmeg. Pour over bread and vegetables. Toss gently but thoroughly. Let sit for 10 minutes.
  5. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Transfer stuffing mixture to dish and spread evenly. If using optional topping, drizzle melted butter over top. Cover tightly with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes until top is golden brown and crispy.
  6. Let stuffing rest for 5-10 minutes before serving. Sprinkle with fresh parsley and flaky sea salt just before serving.

Notes

For make-ahead: Assemble completely, cover, and refrigerate up to 24 hours. Add 10-15 minutes to covered baking time. For gluten-free: Use sturdy gluten-free sourdough. For vegan: Use vegan butter and flax egg. For extra crispiness, bake uncovered entire time and add 5 extra minutes. Leftovers keep in fridge up to 4 days; freeze unbaked for up to 3 months.

Nutrition

Keywords: stuffing, brown butter, sage, sourdough, Thanksgiving, holiday side dish, make-ahead stuffing

Find it online: https://dinadishes.com/best-brown-butter-sage-stuffing-with-sourdough-easy-perfect-holiday-side/