Old-fashioned bread stuffing



15 min


8 Cups (2 L)

* PLUS Baking Time: 35 minutes
Old-fashioned bread stuffing

Yvonne Duivenvoorden

Our easy, rustic whole-wheat stuffing is loaded with savoury fall herbs. It cooks well in the turkey or on its own; guests can tote it in a microwaveable dish.


  • 675-g loaf sliced whole-wheat bread
  • 3 celery stalks
  • 1 large onion
  • 4 garlic cloves
  • 1/2 cup butter
  • 1/2 cup chopped parsley
  • 1/4 cup chopped fresh sage , or 1 tbsp crumbled dried sage leaves
  • 2 tsp dried thyme leaves
  • 1 1/2 tsp poultry seasoning
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1 to 1 1/2 cups chicken broth


  • For a good stuffing, bread should be dry. Spread slices out on a baking sheet and leave on the counter overnight or toast in the oven at 350F (180C) for 5 to 10 min. Meanwhile, chop celery and onion. Mince garlic. Melt butter in a large frying pan over medium heat. Add vegetables and garlic. Stir often until tender, 7 min.
  • Meanwhile, tear or cut bread, including crusts, into large cubes. You should have about 12 cups (3 L). Place in a very large bowl. Sprinkle with herbs and seasonings. Stir to evenly distribute. Then stir in celery-onion mixture and just enough broth to moisten bread. Turn into a baking dish that will hold 8 cups (2 L). Loosely cover with foil. Bake for 15 min. Then remove foil and continue to bake until crusty on top, from 20 to 30 min.

Nutrition (per serving)

  • Calories
  • 163,
  • Protein
  • 5 g,
  • Carbohydrates
  • 21 g,
  • Fat
  • 8 g,
  • Fibre
  • 3 g,


Bake stuffing in a dish that is both ovenproof and microwave-safe. Cover and refrigerate up to 2 days. To reheat, loosely cover and microwave on medium-high until hot, from 8 to 10 min. Stir halfway through.