Crispy Shallot & Sage Stuffing

A golden, herb-laced beauty that tastes like a countryside holiday dream

There’s stuffing... and then there’s event stuffing. This one is all about deeply toasted sourdough cubes, buttery caramelized shallots, fragrant sage, white wine, and a top layer that crackles lightly when your fork breaks through. It’s elegant, rustic, and just indulgent enough to steal the spotlight from the turkey — and honestly, let it.

Ingredients

For the Bread Base
• 1 large loaf rustic sourdough, cut into 1-inch cubes
• 3 tablespoons olive oil or melted butter
• Salt and black pepper

For the Aromatics
• 4 tablespoons salted butter
• 4 to 5 large shallots, thinly sliced
• 3 celery stalks, finely chopped
• 6 to 8 fresh sage leaves, chopped
• 1 to 2 sprigs fresh thyme (optional but dreamy)
• 3 to 4 garlic cloves, minced

Liquid & Bind
• 1 cup dry white wine
• 2 to 3 cups chicken or vegetable broth (depending on dryness)
• 2 eggs, lightly beaten

Instructions

1. Toast the bread like you mean it
Spread your sourdough cubes on a baking sheet. Drizzle with olive oil or melted butter, season lightly with salt and pepper. Toast at 350°F until they’re golden and crisp at the edges. You want them dry but not rock-hard.

2. Caramelize the shallots
In a large skillet, melt butter and add sliced shallots. Cook low and slow until they turn soft, sweet, and lightly browned. This is the moment your kitchen starts smelling irresistible.

3. Layer in the herbs
Add celery, garlic, sage, and thyme to the skillet. Cook until everything softens and becomes fragrant.

4. Deglaze with wine like the classy queen you are
Pour in the white wine, scrape up any golden bits, and let it simmer until reduced by half. All the holiday flavor concentrates right here.

5. Assemble the stuffing
In a large bowl, combine toasted sourdough and the buttery shallot mixture. Pour in broth gradually until the bread is moistened but not soggy. Stir in the beaten eggs.

6. Bake till golden and crispy
Transfer to a buttered baking dish. Bake at 375°F for 35 to 45 minutes, uncovered, until the top is crisp and deeply golden.

7. Finish with flair
Scatter a few whole sage leaves on top during the last 5 minutes of baking for that chef’s kiss finish.

Serving Ideas

• Drizzle with a bit of brown butter before serving.
• Add roasted chestnuts or mushrooms if you want extra holiday drama.
• Serve alongside turkey, ham, or your one true love: your own appetite.