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  • Writer's pictureRock Rousseau

10 Epic Stuffing Recipes

Updated: May 24, 2020

Bread stuffing recipes are endlessly customizable. All you have to do is change up the bread, the herbs, and the liquid. Stuffing recipes like this one are by no means a Thanksgiving exclusive. They’re perfect with just about any roast chicken, roast beef, or roast pork. And, they feed a family, so make this your go-to side for a holiday dinner.

  • 3 TBSN preferred butter, melted

  • 1 ½ pounds bread (white, wheat, bagels- the more you mix, the better)

  • 1 small yellow onion, chopped

  • 2 teaspoons salt

  • 1 TBSN sugar or preferred sweetener

  • ½ cup white cooking wine

  • 2 cup chicken or vegetable stock

  • 3 TBSN chopped parsley


Click the icon below to view ingredient alternatives that satisfy the following dietary needs:

Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, 9 x 13 inch baking pan, large bowl Prep: 15 minutes Cook: 60 minutes Ready: 75 minutes Serves: 6-8

1. Heat oven to 250 degrees F.

2. Use cooking spray to grease a 9 x 13 inch baking pan. 3. Tear bread into 1-inch pieces. 4. Spread the bread pieces out on two baking sheets. Toast bread pieces in the oven, tossing occasionally, until very dry, about 30 minutes. 5. Transfer bread to a large bowl to cool. 6. Increase oven temperature to 375 degrees F. 7. In a large skillet over medium-high heat, cook butter and add chopped onion to cook, stirring occasionally, until soft, 5 to 10 minutes. 8. Add the wine and cook until it evaporates, about 2 minutes.

9. Stir in chicken stock and add chopped parsley. 10. Slowly pour the mixture over the dried bread. The bread should be moist and very soft. If you like your stuffing extremely moist, add more stock as preferred. 12. Transfer the bread mixture to the prepared baking pan. 12. Bake until top of stuffing is golden brown, about 40 - 45 minutes.


Bacon, Mushroom, Cauliflower & Almond Stuffing

Replace bread using one head of cauliflower cut into small florets. Add 1/4 cup of chopped green onion, and add 1/2 cup chopped toasted almonds. For vegetarian version, replace with Vegan bacon.


Keto Stuffing Use 4 Slices Keto Bread (or rolls), crumbled.

Replace butter with extra virgin olive oil and add a teaspoon of minced Garlic.


Vegan Stuffing

Use Vegan butter or olive oil, vegetable stock, add 3 chopped celery stalks, and TBSN of minced garlic.


Low Cal Gluten Free Stuffing

Replace using light low cal butter and gluten-free bread.


Espresso Brandy Hazelnut & Cranberry Stuffing

Replace stock with 1 1/2 cups strong dark roast coffee and 1/2 cup Brandy. Add 1/4 cup chopped hazelnuts.


Bacon and Four Cheese Stuffing

Add one cup of cooked bacon crumbles and 1 cup of combined shredded cheese (1/4 cup of each: Cheddar, Swiss, Parmesan, and Monterrey Jack)


Jalapeño Cheddar Cornbread Stuffing

Add one cup of Jalapeño pepper slices and half cup of roasted red peppers, sliced in bite-sized pieces.


Italian Sausage and Garlic Herb Stuffing

Add 1/2 cup of crumbled Italian sausage (do not precook so that sausage fat mixes into bread for extra flavor. Add 1 TBSN of oregano, 1 TBSN Basil, 1/4 cup grated Parmesan. Add 1 TBSN of minced garlic.


Citrus, Rosemary & Sage Cornbread Stuffing

Replace 1/2 cup of stock with 1/2 cup of orange juice, 3 Rosemary twigs, and 1/4 cup of minced sage.


My Big Fat Greek Stuffing

Add 1/4 cup of sliced black olives, 1/4 cup chopped red onion, replace 1/4 cup of stock with 1/4 cup Greek dressing, 1/2 cup Feta cheese, 1/4 cup chopped sundried tomatoes.


Hawaiian Macadamia & Pineapple Stuffing

Replace with torn sweet Hawaiian Bread, 1/4 cup crushed macadamia nuts, and 1/4 cup pineapple tidbits, 1/4 cup chopped fresh parsley, 1/4 cup chopped Spam.


Bacon & Mushroom Stuffing

Add 1/2 cup cooked thick-cut bacon, crumbled. Add 1/2 cup mixed mushrooms, cut into bite-size pieces. Add 2 TBSN chopped sage.


Guinness & Cheddar Stuffing

Replace broth with Guinness stout beer. Add 1/4 cup chopped sundried tomatoes. Add one cup of shredded sharp cheddar cheese into top of read pieces before baking.


White bread is fortified with calcium and four medium slices per day would provide over 30% of the recommended daily intake of calcium which we need every day to maintain healthy bones and teeth.

Bread, especially wholemeal, is an important source of dietary fibre which helps to keep our digestive system healthy, helps control blood sugar and cholesterol levels and makes us feel fuller for longer.

Bread is a low fat source of protein which is required by our bodies for growth, renewal and repair.

White bread is fortified with iron. Iron is important for energy and concentration, a healthy immune system and healthy blood.

Bread contains a wide range of vitamins and minerals including B group vitamins thiamine (B1), Niacin (B3) which are important for releasing energy from food and maintaining healthy skin, eyes and nails. It contains the B vitamin Folate (Folic Acid) which is important for pregnancy as it can help to prevent neural tube defects such as spina bifida.

Bread is relatively low in calories. An average medium slice of white bread contains 77 calories, brown contains 72 calories and wholemeal contains 79 calories.

Bread is a low fat food. An average medium slice of white bread contains 0.6g of fat, brown bread contains 0.7g and wholemeal contains 0.9g. Just be careful with what you put on it and stick to healthy options for spreads and toppings.

Most breads are low in sugar which is important for healthy teeth and maintaining a healthy weight.

Red wines with sausage stuffing -- a Rhone blend, Zinfandel, Merlot, Grenache. With a mushroom stuffing, try a Pinot Noir.


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