Description
This easy brown butter sage stuffing with sourdough and apples is crispy on top, soft in the middle, with pockets of sweet apple and nutty browned butter. Perfect for Thanksgiving or any fall dinner, it comes together in about 45 minutes with simple ingredients.
Ingredients
Scale
- 1 loaf (about 1 pound) sourdough bread, cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 2 medium apples (Honeycrisp or Granny Smith), diced
- 1/4 cup fresh sage leaves, roughly chopped
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter (for topping)
- 8–10 fresh sage leaves (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Spread the sourdough cubes on a baking sheet in a single layer. Toast them for 10-12 minutes, stirring halfway through, until dry and just starting to turn golden. Set aside to cool slightly.
- In a large skillet over medium heat, add 4 tablespoons of unsalted butter. Let it melt completely, then swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam. Keep watching until you see little brown specks forming at the bottom and the smell turns nutty and rich (about 5-6 minutes total). Remove the pan from the heat immediately.
- Add the diced onion and celery to the same skillet with the browned butter. Return the pan to medium heat and cook for 5-6 minutes, stirring occasionally, until the onion is translucent and the celery has softened. Add the chopped sage and cook for another minute until fragrant.
- In a large mixing bowl, add the toasted sourdough cubes and the diced apples. Pour the onion-celery-butter mixture over the top. Use your hands to toss everything together until the bread is evenly coated.
- In a small bowl or measuring cup, whisk together the chicken broth, beaten egg, salt, and pepper. Pour this mixture over the bread mixture. Toss gently with a spatula or your hands until the liquid is absorbed. Let it sit for 5 minutes so the bread can soak up the liquid.
- Grease a 9×13-inch baking dish with a little butter or nonstick spray. Spoon the stuffing mixture into the dish and spread it into an even layer. Don’t press it down too hard.
- Cover the dish with aluminum foil and bake for 25 minutes.
- While the stuffing bakes, make the brown butter sage topping: In a small skillet over medium heat, melt 2 tablespoons of butter. Once it starts to foam, add the whole sage leaves. Let them sizzle for about 30 seconds, then flip them. Cook for another 30 seconds until they’re crispy and the butter is browned. Remove the sage leaves and set them on a paper towel. Set the browned butter aside.
- After 25 minutes, remove the foil. Drizzle the reserved browned butter over the stuffing. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, until the top is golden brown and crispy. If you want extra crunch, broil for the last 2 minutes.
- Let the stuffing rest for 5 minutes before serving. Top with the crispy sage leaves. Serve warm.
Notes
For best results, use day-old or slightly stale sourdough bread. If bread is fresh, toast the cubes longer. Don’t walk away while browning the butter—it can burn quickly. Let the stuffing rest for 5 minutes after baking to set. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 285
- Sugar: 8
- Sodium: 520
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 36
- Fiber: 3
- Protein: 7
Keywords: stuffing, brown butter, sage, sourdough, apples, Thanksgiving, fall, side dish