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Best Brown Butter Sage Thanksgiving Stuffing (Make-Ahead)

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This make-ahead stuffing features nutty brown butter and fresh sage for deep, comforting flavor. It’s a crowd-pleasing side dish that can be assembled up to two days in advance, ensuring a stress-free Thanksgiving.

Ingredients

Scale
  • 1 large loaf (about 1 lb) crusty sourdough bread, cut into 1-inch cubes (about 8 cups)
  • 1 cup unsalted butter
  • 1/4 cup fresh sage leaves, roughly chopped
  • 2 cups yellow onion, finely diced (about 1 large onion)
  • 1 1/2 cups celery, finely diced (about 3 ribs)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, room temperature
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/4 teaspoon nutmeg, freshly grated

Instructions

  1. Prep the bread: Cut sourdough into 1-inch cubes (about 8 cups). Spread on a baking sheet and let sit out overnight to stale. If short on time, toast in a 300°F oven for 10-15 minutes until dry but not browned. Set aside.
  2. Brown the butter: In a large skillet over medium heat, melt the butter. Swirl occasionally. After about 5-7 minutes, when golden brown specks form and the butter smells nutty, immediately add the fresh sage leaves. They will sizzle and crisp in about 30 seconds. Remove from heat and set aside. Reserve about 2 tablespoons for the top.
  3. Cook the vegetables: In the same skillet, add diced onion and celery. Cook over medium heat for 6-8 minutes until softened and translucent. Add minced garlic and cook for one more minute until fragrant. Season with a pinch of salt and pepper.
  4. Make the custard: In a large measuring cup or bowl, whisk together chicken broth, eggs, remaining salt, pepper, thyme, and nutmeg until fully incorporated.
  5. Combine everything: In a large mixing bowl, add dried bread cubes, cooked vegetables, the brown butter with sage (reserving 2 tablespoons), and chopped parsley. Pour custard over the top and gently fold together. Let sit for 10 minutes so the bread absorbs the custard.
  6. Assemble and bake: Preheat oven to 375°F. Transfer stuffing mixture to a greased 9×13-inch baking dish and spread evenly. Drizzle reserved brown butter over the top. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes until top is golden brown and crispy.
  7. Rest before serving: Let stuffing sit for 5-10 minutes after baking to set and make serving easier.

Notes

For make-ahead: Assemble completely (minus final drizzle of brown butter), cover, and refrigerate up to 2 days. Before baking, let sit on counter for 30 minutes, add reserved butter, and bake as directed, adding 5-10 extra minutes if needed. For gluten-free, use gluten-free sourdough. For dairy-free, use high-quality vegan butter like Miyoko’s.

Nutrition

Keywords: stuffing, Thanksgiving, brown butter, sage, make-ahead, sourdough, holiday side dish

Find it online: https://cookyep.com/best-brown-butter-sage-thanksgiving-stuffing-make-ahead/