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Wholesome Brown Butter Sage Stuffing: Best Sourdough Recipe

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This deeply flavorful stuffing features nutty brown butter, earthy sage, and chewy sourdough bread. It’s a quick and easy side dish perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 1 large loaf (about 1 lb / 450 g) sourdough bread, cut into 1-inch cubes (day-old or slightly stale is best)
  • 1/2 cup (1 stick / 113 g) unsalted butter (preferably Kerrygold)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup fresh sage leaves, finely chopped (about 10–12 large leaves)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 1/2 cups (360 ml) low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the sourdough cubes on a large baking sheet in a single layer. Bake for 10-12 minutes, or until they are lightly golden and dried out. Set aside to cool slightly.
  2. In a large skillet, melt the butter over medium heat. Once melted, it will start to foam and sputter. Swirl the pan occasionally. After about 3-5 minutes, the butter will turn a golden amber color and you’ll see tiny brown specks forming at the bottom. It will smell intensely nutty and toasty. As soon as it’s amber and smells amazing, remove the pan from the heat.
  3. Immediately add the diced onion and celery to the hot brown butter. Return the pan to medium heat and cook, stirring occasionally, for 6-8 minutes, until the vegetables are softened and translucent. Add the minced garlic, chopped sage, and thyme, and cook for another minute until fragrant.
  4. Transfer the toasted sourdough cubes to a large mixing bowl. Pour the sautéed vegetable and brown butter mixture over the bread, scraping every last bit from the pan. Toss everything together gently with a spatula until the bread is evenly coated.
  5. In a small bowl or measuring cup, whisk together the chicken broth, beaten egg, salt, pepper, and red pepper flakes (if using). Pour this mixture evenly over the bread and vegetables. Use your hands or a spatula to gently fold everything together until the bread is well moistened. Don’t overmix.
  6. Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy.
  7. Let the stuffing rest for 5-10 minutes before serving.

Notes

For the best texture, use a sturdy sourdough with a good crust. If your bread is fresh, you can toast the cubes in a 300°F (150°C) oven for 10-15 minutes to dry them out. Look for fresh sage with vibrant green leaves. If you’re out of fresh herbs, you can use dried, but reduce the amount by half. To make ahead, assemble the dish (through step 6) up to 24 hours in advance, cover, and refrigerate. Add about 10 minutes to the covered baking time when ready to bake.

Nutrition

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

Find it online: https://flurpchef.com/wholesome-brown-butter-sage-stuffing-best-sourdough-recipe/