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Cozy Brown Butter Sage Stuffing with Sausage Recipe

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This cozy brown butter sage stuffing with sausage is a crowd-pleasing side dish featuring nutty brown butter, savory Italian sausage, and fresh sage. Perfect for Thanksgiving, Christmas, or any cold-weather gathering, it delivers rich flavor and perfectly balanced textures.

Ingredients

Scale
  • 1 loaf (about 1 pound) good-quality bread (preferably crusty sourdough or French bread), cut into 1-inch cubes
  • 1 pound mild or spicy Italian sausage, casings removed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup fresh sage leaves, roughly chopped
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 1/2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 tablespoons unsalted butter (for dotting on top)
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast for about 10 minutes, until dry and slightly crispy. Let cool.
  2. Heat a large skillet over medium-high heat. Add the sausage, breaking it up as it cooks. Cook for 6-8 minutes until browned and cooked through. Transfer sausage to a plate with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan.
  3. In the same skillet, add 4 tablespoons of butter. Swirl over medium heat until the butter melts, foams, and turns golden brown with little specks at the bottom (about 3-4 minutes). Watch carefully to avoid burning.
  4. Add the fresh sage leaves to the brown butter; they will sizzle and crisp in about 30 seconds. Then add the onion, celery, and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and thyme, cook for 1 minute until fragrant.
  5. In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and the vegetable-brown butter mixture. Toss gently to coat evenly.
  6. In a small bowl, whisk together the chicken broth and beaten eggs. Pour over the bread mixture and toss gently until every cube is moistened. Let sit for 5 minutes to absorb the liquid. If it looks dry, add a splash more broth.
  7. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the stuffing mixture evenly in the dish. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
  8. Cover the dish with aluminum foil and bake for 30 minutes.
  9. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy around the edges. For extra crunch, broil for the last 2 minutes, watching carefully.
  10. Let the stuffing rest for 5-10 minutes before serving.

Notes

For best results, use day-old bread that is slightly dried out. If using fresh bread, cube and toast in a 300°F oven for 15-20 minutes. The brown butter can burn quickly, so watch it carefully. To make ahead, assemble the stuffing, cover, and refrigerate for up to 24 hours before baking; add 5-10 minutes to the covered baking time. For a vegetarian version, omit sausage and add 8 ounces of chopped cremini mushrooms; use vegetable broth. For gluten-free, use sturdy gluten-free bread and toast well. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter sage stuffing, sausage stuffing, Thanksgiving stuffing, holiday side dish, cozy stuffing, bread stuffing, sage and sausage stuffing

Find it online: https://evadinnerideas.com/cozy-brown-butter-sage-stuffing-with-sausage-recipe/