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Budget-Friendly Brown Butter Sage Sourdough Stuffing

budget-friendly brown butter sage sourdough stuffing - featured image
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This Budget-Friendly Brown Butter Sage Sourdough Stuffing is a love letter to a lost Italian restaurant recipe, using day-old sourdough and brown butter for deep, nutty flavor without expensive ingredients. It’s the perfect holiday side dish that pleases everyone and reheats beautifully.

Ingredients

Scale
  • 1 large loaf day-old sourdough bread (about 12 cups cubed)
  • 1/2 cup unsalted butter (1 stick)
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, roughly chopped (about 10–12 leaves)
  • 1 tablespoon fresh rosemary, finely chopped (about 2 sprigs)
  • 1 tablespoon fresh thyme leaves (about 5–6 sprigs)
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • Optional: 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. If your bread isn’t stale, spread the cubes on a baking sheet and toast for 10 minutes. Set aside to cool slightly.
  2. Make the brown butter. Place the 1/2 cup butter in your large skillet over medium heat. Let it melt completely, then swirl the pan occasionally. After about 5-7 minutes, the butter will start to foam and turn golden. Watch carefully—when you see tiny brown specks forming at the bottom and it smells like toasted nuts, it’s ready. Remove from heat immediately and pour into a heat-safe bowl to stop the cooking. Reserve about 2 tablespoons for later.
  3. Sauté the vegetables. Return the skillet to medium heat with the remaining brown butter. Add the diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and the celery is softened. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Add the fresh herbs. Stir in the chopped sage, rosemary, and thyme. Cook for 1 minute, stirring constantly. Remove from heat.
  5. Combine the bread and vegetables. Place the bread cubes in your large mixing bowl. Pour the sautéed vegetable mixture over the bread. Toss gently with your hands or a large spoon until everything is evenly distributed.
  6. Make the egg-broth mixture. In a separate bowl or measuring cup, whisk together the 2 cups broth, 2 beaten eggs, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth.
  7. Pour the liquid over the bread mixture. Slowly pour the broth mixture over the bread and vegetables. Gently fold everything together with a spatula or your hands. The bread should be evenly moistened but not swimming in liquid.
  8. Transfer to the baking dish. Pour the stuffing into your greased 9×13 baking dish. Spread it into an even layer. Drizzle the reserved 2 tablespoons of brown butter over the top. If using Parmesan, sprinkle it over now.
  9. Bake uncovered for 35-40 minutes. The top should be golden brown and crispy, while the inside stays moist and tender. If the top is browning too quickly after 25 minutes, tent loosely with foil for the remaining time.
  10. Let it rest for 10 minutes before serving.

Notes

Don’t rush the brown butter; watch carefully to avoid burning. Dry bread is key to avoid soggy stuffing. Season as you go for layered flavor. Use your hands to toss for better control. Check for doneness with a thermometer (165°F in center).

Nutrition

Keywords: stuffing, sourdough stuffing, brown butter, sage, Thanksgiving, holiday, budget-friendly, make-ahead

Find it online: https://spoonmira.com/budget-friendly-brown-butter-sage-sourdough-stuffing/