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The Best Brown Butter Sage Stuffing Recipe – Easy & Homemade

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This brown butter sage stuffing is the ultimate comfort food, featuring nutty browned butter, crispy sage leaves, and a perfect balance of crispy edges and tender center. It’s quick, easy, and guaranteed to steal the show at any dinner table.

Ingredients

Scale
  • 1 loaf (about 450g) day-old crusty bread (sourdough, French baguette, or Italian loaf)
  • 1 cup (226g) unsalted butter (preferably Kerrygold or Plugrà)
  • 1/2 cup (20g) fresh sage leaves, plus 2 tablespoons finely chopped
  • 1 large yellow onion (about 300g), diced
  • 3 celery stalks (about 150g), diced
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt (Diamond Crystal; reduce to 1/2 tsp if using table salt)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Cut the bread into 1-inch cubes. If the bread isn’t stale, spread the cubes on a baking sheet and toast for 10 minutes until dry but not browned.
  2. Place the 1 cup of butter in a large skillet over medium heat. Let it melt completely, then continue cooking, swirling occasionally, for 5-7 minutes until the butter foams, subsides, and golden brown specks form at the bottom. It should smell nutty.
  3. Drop the 1/2 cup of whole sage leaves into the browned butter. They will sizzle and crisp in about 30 seconds. Use a slotted spoon to transfer them to a paper towel-lined plate.
  4. Add the diced onion and celery to the remaining brown butter in the pan. Cook over medium heat for 6-8 minutes, stirring occasionally, until the onions are translucent and the celery is tender. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  5. In a separate bowl or measuring cup, whisk together the 2 cups of broth, the 2 beaten eggs, the 2 tablespoons of chopped sage, the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of pepper, and the garlic powder until well combined.
  6. Place the bread cubes in a large mixing bowl. Pour the cooked vegetables and all the brown butter over the bread. Toss gently to coat. Then pour the broth mixture over everything. Use your hands or a spatula to gently fold together. Let the mixture sit for 10 minutes so the bread can absorb the liquid.
  7. Grease a 9×13-inch baking dish with butter or non-stick spray. Pour the stuffing mixture into the dish and spread it evenly without pressing down too firmly.
  8. Bake for 30-35 minutes, until the top is golden brown and crispy. The edges should be dark and crunchy.
  9. As soon as the stuffing comes out of the oven, crumble the crispy sage leaves over the top. Let the stuffing rest for 5 minutes before serving.

Notes

Don’t rush the brown butter; it goes from perfect to burnt in about 30 seconds. Use day-old bread for best texture. Let the mixture rest before baking to allow the bread to absorb the liquid. For extra crispy edges, spread the stuffing in a thinner layer or use a larger dish. This stuffing can be assembled a day ahead and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

Keywords: brown butter sage stuffing, homemade stuffing, Thanksgiving stuffing, easy stuffing recipe, crispy stuffing, holiday side dish

Find it online: https://siennaspoon.com/the-best-brown-butter-sage-stuffing-recipe-easy-and-homemade/