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Perfect Brown Butter Sage Stuffing with Sourdough

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This brown butter sage stuffing with sourdough is a game-changer for holiday meals. The nutty richness from the brown butter, crisp edges of the sourdough, and earthy sage create a perfect texture and flavor that will earn you requests to bring it to every family gathering.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 16–18 ounces), cut into 1-inch cubes
  • 1/2 cup unsalted butter
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 1/4 cup fresh sage leaves, chopped (about 15–20 leaves)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt (use 3/4 teaspoon if using Morton’s)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup toasted pecans or walnuts (optional)
  • 1 cup cooked Italian sausage or bacon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the sourdough cubes in a single layer on two baking sheets. Bake for 12-15 minutes, tossing halfway through, until the cubes are dry and lightly golden around the edges. Set aside to cool slightly.
  2. In a large skillet, melt the butter over medium heat. Swirl the pan occasionally as it melts. The butter will foam, then the foam will subside, and brown specks will form at the bottom. This takes about 5-7 minutes. When the butter smells nutty and the specks are amber-colored, remove from heat immediately and pour into a heat-safe bowl.
  3. Return the skillet to medium heat and add a tablespoon of olive oil. Add the diced onion and celery, cooking for 6-8 minutes until softened and translucent. Add the minced garlic, chopped sage, thyme, and rosemary, and cook for another minute until fragrant. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
  4. In a medium bowl, whisk together the chicken broth, beaten eggs, kosher salt, black pepper, and nutmeg if using. Make sure the eggs are fully incorporated.
  5. Place the toasted sourdough cubes in a large mixing bowl. Pour the cooked vegetable mixture over the bread cubes and toss gently. Drizzle about 3/4 of the brown butter over the bread and toss again. Reserve the remaining brown butter for brushing on top. Pour the broth mixture over everything and fold gently until all the bread cubes are evenly moistened. Let sit for 10 minutes so the bread can absorb the liquid.
  6. Preheat your oven to 375°F (190°C). Transfer the stuffing mixture to a greased 9×13 baking dish and spread evenly. Drizzle the reserved brown butter over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes until the top is golden brown and crispy. The internal temperature should reach 165°F (74°C). Let rest for 5-10 minutes before serving.

Notes

Toast the bread cubes thoroughly to prevent soggy stuffing. Watch the brown butter carefully as it can go from perfect to burnt in about 30 seconds. Don’t overmix once liquid is added to avoid a gummy texture. Let the stuffing rest after baking for easier serving. For extra crispy edges, spread in a thinner layer or broil for the last 2-3 minutes. Can be assembled up to 24 hours ahead and refrigerated; add 10-15 minutes to covered baking time.

Nutrition

Keywords: brown butter sage stuffing, sourdough stuffing, Thanksgiving stuffing, holiday stuffing, homemade stuffing, sage stuffing, brown butter stuffing

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