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Crispy Brown Butter Sage Stuffing with Sausage

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A rich and textured stuffing featuring stale cornbread or sourdough tossed in nutty brown butter, savory Italian sausage, and fresh sage, baked until golden and crispy.

Ingredients

Scale
  • 10–12 cups stale cornbread or sourdough, torn into 1-inch cubes
  • 1 cup (2 sticks) unsalted butter
  • 1 pound Italian sausage (sweet or hot), casings removed
  • 1/2 cup fresh sage leaves, chopped
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 to 2 cups warm chicken or turkey broth (low-sodium)
  • 2 large eggs, beaten
  • 1 teaspoon fresh or dried thyme
  • Salt and black pepper to taste

Instructions

  1. Prepare the bread by tearing stale cornbread or sourdough into 1-inch cubes. Spread on a baking sheet and air dry for at least an hour or overnight. Alternatively, toast at 300°F for 10 minutes.
  2. Heat a large skillet over medium-high heat. Cook the sausage, breaking it apart, until browned and cooked through (5-7 minutes). Drain excess grease if necessary, then remove and set aside.
  3. In the same skillet, sauté the diced onion until translucent (3-4 minutes). Add the minced garlic and chopped sage, cooking for another minute until fragrant. Remove and set aside with the sausage.
  4. In a clean saucepan or large skillet, melt the butter over medium heat. Stir constantly until the butter foams, clears, and turns amber with nutty brown specks (5-7 minutes). Remove from heat immediately.
  5. In a very large bowl, combine the dried bread cubes, cooked sausage, sautéed vegetables, and beaten eggs. Pour the hot brown butter over the mixture and toss gently to coat. Season with salt and pepper to taste.
  6. Preheat oven to 375°F. Transfer the mixture to a greased 9×13 inch baking dish and press down gently. Bake for 20 minutes, then sprinkle with extra fresh sage if desired. Return to oven and bake for another 10-15 minutes until the top is golden brown and crispy. Optionally broil for the last 2 minutes for extra crispiness.

Notes

The key to this recipe is dry bread; fresh bread will result in a mushy texture. Brown the butter carefully until it smells like toasted nuts but before it burns. For best results, use day-old cornbread or sourdough. If making ahead, assemble the stuffing the night before and refrigerate; let it sit at room temperature for 30 minutes before baking.

Nutrition

Keywords: stuffing, brown butter, sage, sausage, cornbread, sourdough, holiday recipe, Thanksgiving, crispy stuffing, easy side dish

Find it online: https://cheerycrisp.com/crispy-brown-butter-sage-stuffing-with-sausage-best-easy-recipe/