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The Best Brown Butter Sage Stuffing with Sourdough (Easy Recipe)

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This brown butter sage stuffing is the ultimate side dish, featuring nutty brown butter, fresh sage, and sourdough bread for a perfect balance of crispy edges and pillowy center. It’s a crowd-pleaser that comes together in about 45 minutes.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 1 pound, day-old is best)
  • 6 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery ribs, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1/4 cup fresh sage leaves, roughly chopped
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 375°F (190°C). Cut the sourdough into 1-inch cubes (about 8 cups total). Spread on a large baking sheet in a single layer. Toast for 12-15 minutes, tossing halfway through, until golden and dry but not hard. Set aside to cool.
  2. In a large skillet over medium heat, add the 6 tablespoons of butter. Let it melt completely, then swirl occasionally. After about 4-5 minutes, when the butter foams and turns golden with brown specks and smells nutty, immediately remove from heat and pour into a heatproof bowl.
  3. In the same skillet, add a tablespoon of olive oil over medium heat. Add the diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, chopped sage, thyme, and rosemary. Cook for another minute until fragrant. Remove from heat.
  4. In a large mixing bowl, whisk together the chicken broth, beaten egg, kosher salt, black pepper, and red pepper flakes if using until fully incorporated.
  5. Add the toasted sourdough cubes to the bowl with the broth mixture. Pour in the cooked aromatics and the browned butter (including the brown bits). Add the chopped parsley. Gently fold together until the bread cubes are evenly coated. Let it sit for 10 minutes so the bread can absorb the liquid.
  6. Grease a 9×13-inch baking dish with butter or cooking spray. Spoon the stuffing mixture in and spread it evenly without packing down. For a softer stuffing, cover with foil; for crispy edges, leave uncovered.
  7. Bake for 25-30 minutes. If covered, remove foil for the last 10 minutes. The stuffing is done when the top is crispy and browned, and the center is hot and set (at least 165°F/74°C). Let it rest for 5 minutes before serving.

Notes

Use day-old sourdough for best texture. Don’t rush the brown butter—watch for the second foam and nutty aroma. Let the stuffing rest before baking to avoid sogginess. For extra crispy edges, broil for 1-2 minutes at the end.

Nutrition

Keywords: brown butter sage stuffing, sourdough stuffing, Thanksgiving stuffing, Christmas stuffing, easy stuffing recipe

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