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Budget-Friendly Brown Butter Sage Stuffing with Sausage

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This brown butter sage stuffing with sausage is the recipe that turned me from a stuffing skeptic into a full-blown enthusiast. It’s proof that sometimes the dishes we think we know best just need a little reimagining—a nutty brown butter here, some savory sausage there, and suddenly everything changes.

Ingredients

Scale
  • 1 loaf (about 12 cups) day-old French bread or sourdough, cut into 1-inch cubes
  • 1 pound bulk pork sausage (mild or hot)
  • 1/2 cup (1 stick) unsalted butter
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
  • 1 1/2 to 2 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 large eggs, beaten

Instructions

  1. Preheat your oven to 375°F (190°C). If using fresh bread, spread the cubes on a baking sheet and toast for 10-12 minutes until dry but not browned.
  2. In a large skillet over medium heat, melt the butter. Swirl the pan occasionally. After 3-4 minutes, the butter will start foaming. Watch closely—once the foam subsides, the butter solids at the bottom will turn golden brown and smell nutty. This takes about 5-7 minutes total. Remove from heat immediately and pour into a heat-safe bowl.
  3. In the same skillet, cook the sausage over medium-high heat, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pan.
  4. Add the diced onion and celery to the skillet with the sausage drippings. Cook over medium heat for 5-7 minutes until softened and translucent. Add the sage, salt, pepper, and thyme, and cook for 1 more minute until fragrant.
  5. In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and sautéed vegetables. Pour the brown butter over everything and toss gently until evenly distributed.
  6. In a small bowl or measuring cup, whisk together the beaten eggs and 1 1/2 cups of chicken broth. Pour this mixture over the bread mixture and toss gently. The bread should be moist but not swimming. If it looks dry, add the remaining 1/2 cup broth.
  7. Pour the stuffing into a greased 9×13-inch baking dish and spread into an even layer. Don’t pack it down.
  8. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy.
  9. Let the stuffing sit for 5 minutes before serving.

Notes

Don’t skip toasting the bread—fresh bread turns into paste. Watch the butter like a hawk; brown butter goes from perfect to burnt in about 30 seconds. Use a light-colored pan for browning butter. Don’t overmix. Check for doneness (internal temperature 165°F). Let it rest for 5 minutes before serving.

Nutrition

Keywords: stuffing, brown butter, sage, sausage, Thanksgiving, holiday, side dish, budget-friendly

Find it online: https://dinadinnertable.com/budget-friendly-brown-butter-sage-stuffing-with-sausage/