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Best Brown Butter Sage Stuffing with Sourdough Recipe

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This brown butter sage stuffing with sourdough is a crowd-pleasing side dish with deep, nutty flavor and perfect texture. Made with simple pantry ingredients, it’s make-ahead friendly and guaranteed to steal the show at any holiday table or cozy dinner.

Ingredients

Scale
  • 1 large loaf sourdough bread (about 12–14 ounces, day-old or slightly stale)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage leaves, chopped
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 2 cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • ½ cup dried cranberries (optional)
  • ½ cup chopped pecans or walnuts (optional)
  • ½ cup cooked and crumbled Italian sausage (optional)

Instructions

  1. Preheat oven to 375°F. Cut sourdough into ¾-inch cubes. Spread on a baking sheet in a single layer and bake for 10-12 minutes, stirring halfway, until edges are lightly golden and cubes feel dry. Set aside to cool.
  2. While bread toasts, melt butter in a large skillet over medium heat. Swirl pan occasionally until butter foams, then settles, and brown specks form at the bottom. Cook until nutty and amber, about 4-5 minutes. Remove from heat immediately and pour into a heat-safe bowl.
  3. Return skillet to medium heat. Add diced onion and celery; cook 6-8 minutes until softened. Add minced garlic and cook 1 minute more until fragrant. Remove from heat and let cool slightly.
  4. In a small bowl, whisk together broth, beaten egg, salt, pepper, chopped sage, and thyme. Set aside.
  5. Place toasted sourdough cubes in a large mixing bowl. Pour browned butter over cubes and toss gently to coat. Add cooked onion, celery, and garlic mixture; toss again. Slowly pour broth mixture over everything while folding with a spatula until every cube is moistened but not wet. Fold in optional add-ins if using.
  6. Let mixture rest for 10 minutes to allow bread to absorb liquid. Transfer to a greased 9×13-inch baking dish and spread into an even layer without pressing down firmly.
  7. Cover dish with aluminum foil and bake at 375°F for 25 minutes. Remove foil and bake another 15-20 minutes until top is golden brown and crispy. Let rest 5 minutes before serving.

Notes

Dry bread is essential to avoid soggy stuffing. Watch the butter closely when browning—it goes from perfect to burnt in seconds. Don’t oversoak the bread; cubes should feel moist but not wet. Let the mixture rest 10 minutes before baking to allow absorption. For make-ahead, assemble completely, cover, and refrigerate up to 24 hours; add 10 minutes to covered bake time. Freezes well unbaked for up to 3 months.

Nutrition

Keywords: brown butter sage stuffing, sourdough stuffing, Thanksgiving stuffing, holiday side dish, brown butter stuffing, sage stuffing, sourdough bread stuffing

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