Print

Best Brown Butter Sage Stuffing with Crispy Bacon

best brown butter sage stuffing - featured image
Print Recipe

This stuffing features rich, nutty brown butter, crispy bacon, and fresh sage for a perfect balance of crispy edges and soft center. It’s a crowd-pleasing side dish that’s holiday-worthy but easy enough for weeknights.

Ingredients

Scale
  • 1 large loaf (about 16 oz) crusty sourdough or French bread, cut into 1-inch cubes
  • 6 tablespoons unsalted butter
  • 8 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/4 cup fresh sage leaves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/2 cup dried cranberries or chopped pecans

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. If your bread isn’t stale, spread the cubes on a large baking sheet and toast them for 10 minutes at 300°F (150°C). Set aside to cool.
  3. In a large skillet over medium heat, melt the 6 tablespoons of butter. Swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam and turn golden. Once you see little brown specks forming at the bottom and it smells nutty, remove it from the heat immediately. Pour the brown butter into a heatproof bowl, scraping all those brown bits in. Set aside.
  4. In the same skillet, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
  5. Add the diced onion and celery to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until softened and translucent, about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Stir in the chopped sage and rosemary. Cook for 1 minute until the herbs are wilted and aromatic. Remove from heat.
  7. In a small bowl or measuring cup, whisk together the chicken broth, beaten egg, and about half of the brown butter (reserve the rest for later). Season with a pinch of salt and a few cracks of black pepper.
  8. In a large mixing bowl, combine the bread cubes, sautéed vegetables, and half of the crispy bacon. Pour the broth mixture over the top and gently toss with a wooden spoon or your hands until everything is evenly moistened. Don’t overmix.
  9. Spread the stuffing mixture evenly into your greased 9×13-inch baking dish. Drizzle the remaining brown butter over the top and sprinkle with the rest of the crispy bacon.
  10. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy. The internal temperature should reach 165°F (74°C).
  11. Allow the stuffing to sit for 5-10 minutes before serving.

Notes

Don’t rush the brown butter; it can go from nutty to burnt in 30 seconds. Use day-old bread or toast fresh cubes to prevent mushiness. Taste the raw mixture before baking to adjust seasoning. Bake uncovered at the end for crispy edges. Let the stuffing rest for 5-10 minutes before serving.

Nutrition

Keywords: brown butter, sage, stuffing, bacon, Thanksgiving, holiday, side dish, sourdough

Find it online: https://spoonluma.com/best-brown-butter-sage-stuffing-with-crispy-bacon/