Holiday Stuffing using Dave’s Killer White Bread
Complete your holiday table or any day of the week table with this protein twist on classic stuffing. It’s buttery and moist with a delicious nutty flavor from veggies, artichoke hearts, fresh herbs and high-protein white bread for a Oh Snap Macros twist.
This recipe is a lightened-up twist on my Mom’s tried and true stuffing. If you’re looking for something different for the holidays, or you just love stuffing all year round, this one is so easy to make and comes out perfect, every time. Each serving has 10g of protein as written!
Pair it with turkey, Green Bean Casserole, Corn Casserole and Pumpkin Pie with Graham Cracker Crust and you’ve got all your sides and desserts covered this holiday season.
Why you’ll love this recipe
- 10 grams of protein.
- Easy recipe for a classic Thanksgiving side dish.
- Great any day of the week, not just the holidays!
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this holiday stuffing recipe.
- Dave’s Killer Bread: I suggest Dave’s Killer white bread for the same protein grams. If you do not use that you can use white bread, sourdough bread, French bread or bakery loaf. Day-old bread works great.
- Mushrooms: white or brown will work, I always use brown.
- Artichoke Hearts: use one jar of whole artichoke hearts. For extra flavor, use a jar of marinated artichoke hearts.
- Parmesan Cheese: I prefer fresh grated for the best flavor.
- Eggs: Eggs add moisture and holds it all together. No dry stuffing here!
- Chicken Stock: you can also use chicken broth, turkey broth or turkey stock.
Variations
- Add in chopped nuts or raisins, a personal favorite addition!
- Cooked ground sausage is so delicious in this to up the protein.
- Add your favorite veggies.
Dietary Modifications
- To make gluten-free, use your favorite gluten-free bread.
- To make dairy-free, omit the parmesan cheese or use a dairy-free version.
How to make this holiday stuffing:
Step 1: slice and bake the bread
Slice the bread into bite-sized chunks leaving the crust on. Place on a baking sheet, you may need to use two. Bake for 15 minutes at 350 degrees Fahrenheit. Shake the baking sheet and place back in the oven for 10 minutes.
Step 2: melt butter and prep vegetables
While the bread bakes, add 2 tbsp. of butter to a large saute pan over medium heat. Once melted, add garlic, onion, and mushrooms. Cook on medium-high heat stirring often for approximately 15-20 minutes or until the mixture is golden brown.
Add 1/3 cup chicken stock to the mushrooms mixture. Using a wooden spoon, scrape all the browned bits from the bottom of the pan.
Step 3: combine stuffing ingredients
Add the stock and mushroom mixture to a large mixing bowl. Add the dried bread cubes, cheese, seasonings and chopped artichoke hearts. Toss to evenly mix.
In a separate large bowl, whisk together to remaining 2 cups of chicken stock and 2 eggs. Pour on top of the stuffing mixture. Mix together to get everything evenly coated with the broth mixture.
Step 4: transfer stuffing and bake
Place the stuffing in a 9×9 or 8×8 casserole dish. Bake, covered with foil, for 30 minutes at 350 degrees Fahrenheit. Uncover and bake an additional 20 minutes. Cooking time will vary depending on size of pan. Serve and enjoy!
Expert Tip!
You may need to use additional broth if you use a bread other than Dave’s Killer Bread. You want to just barely soak the bread. Not enough broth, your stuffing will be dry. Too much broth, it will be soggy.
Recipe FAQs
Cooking the holiday stuffing exactly as directed and baking it in an 8×8 baking dish helps to not dry out the stuffing. If you end up with dry stuffing from using a different size baking dish you can add an additional cup of stock to the dish when you remove the foil. Brown the tops and serve.
This holiday stuffing is perfect for any holiday dinner. Serve it at Thanksgiving, Christmas, Friendsgiving, Easter, New Year’s Eve dinner, you name it. Pair it with some of my favorite non-alcoholic punches like this Thanksgiving Punch and Christmas Punch. Serve with turkey, Greek Yogurt Mashed Potatoes, salad, green bean casserole or just make it during the week to go with chicken or steak.
Chop the bread into bite-size squares. Place them on a baking sheet, you may need to use 2 baking sheets and bake at 350 degrees Fahrenheit for 15 minutes. Shake the sheet and bake for an additional 10 minutes. This will dry out and toast the bread cubes. If doing this beforehand you can place the cubes in air-tight containers for up to two days before making this holiday stuffing recipe.
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in microwave.
Check out some of our other easy recipes!
- Cracked Out Tater Tot Casserole
- Big Mac Casserole
- White Bean Buffalo Dip
- Pumpkin French Toast Casserole
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Holiday Stuffing
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Ingredients
- 1 package Dave's Killer White Bread Done Right Thin-Sliced 21 slices
- 2 Tbsp. unsalted butter
- 2 garlic cloves minced
- 1 yellow onion chopped
- 2 celery stalks chopped
- 8 oz. sliced baby bella mushrooms
- 1/3 cup chicken stock used at different times
- 2 cups chicken stock used at different times
- 2 eggs
- 3/4 cup shredded parmesan cheese
- 1 jar whole artichoke hearts (9.9oz jar) drained and chopped
- 1/2 tsp. poultry seasoning
- 1/4 tsp. dried rosemary
- 1/2 tsp. salt
- fresh cracked black pepper to taste
Instructions
For the Bread Cubes
- Preheat oven to 350 degrees Fahrenheit.
- Slice the bread into bite-sized chunks, leaving the crust on. Place on a baking sheet. You may need to use two.
- Bake for 15 minutes. Shake the baking sheet and place back in the oven for 10 minutes.
For the Stuffing
- While the bread bakes, add 2 tbsp. of butter to a large saute pan over medium heat. Once melted, add garlic, onion, and mushrooms. Cook on medium-high heat stirring often for approximately 15-20 minutes or until the mixture is golden brown.
- Add 1/3 cup chicken stock to the mushrooms mixture. Using a wooden spoon, scrape all the browned bits from the bottom of the pan.
- Add the stock and mushroom mixture to a large mixing bowl. Add the dried bread cubes, cheese, seasonings and chopped artichoke hearts. Toss to evenly mix.
- In a separate bowl, whisk together to remaining 2 cups of chicken stock and 2 eggs. Pour on top of the stuffing mixture. Mix together to get everything evenly coated with the broth mixture.
- Place the stuffing in a 9×9 or 8×8 casserole dish. Bake, covered with foil, for 30 minutes at 350 degrees Fahrenheit. Uncover and bake an additional 20 minutes. Cooking time will vary depending on size of pan. Serve and enjoy!
Notes
- You may need to use additional broth if you use a bread other than Dave’s Killer Bread. You want to just barely soak the bread. Not enough broth your stuffing will be dry. Too much broth it will be soggy.
- For best results, only use an 8×8 or 9×9 inch pan. Any bigger or smaller your stuffing will be under or overcooked.
- All nutrition facts are an estimate and will change with any substitutions.
