Stuffing is my absolute favorite and this protein twist on the classic artichoke stuffing is so good! Made with higher protein bread slices, mushrooms, artichoke hearts, and all the traditional stuffing flavors, this one does not disappoint.
What kind of bread to use in this stuffing
To make this holiday stuffing recipe more macro-friendly and loaded with protein so that you can enjoy it even after the holiday I am using a full loaf of Dave’s Killer White Bread Done Right Thin-Sliced bread.
Each slice is 70 calories with 2 grams of protein and 14 grams of carbohydrates. It has whole grains, super grains, no bleached flour, and no high fructose syrup. You can also use regular slices but use about 13 slices to have the closest nutrition facts.
Why you’ll love this recipe
- Each serving has 10 grams of protein.
- Both kids and adults will love this holiday stuffing recipe.
- You can stuff it in the turkey or cook it in the oven.
- This stuffing comes out flavorful and moist!
What makes a good stuffing?
I’d say everyone will have a different answer to this question but for me a perfect stuffing is not too soggy and is definitely not dry. It get’s five stars from me if it doesn’t NEED the gravy but pairs well with the gravy. This holiday stuffing checks all those boxes for me even using Dave’s killer white bread vs. the typical sourdough.
How to dry the bread
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.
What other bread can I use for this recipe?
You can use your favorite crusty bread for this recipe. Some I would suggest trying for this holiday stuffing: white bread, sourdough bread, French bread or bakery loaf.
- This holiday stuffing has a lot of vegetables already but you can add whatever combination you’d like.
- Add in chopped nuts or raisins.
- Add cooked ground sausage for even higher protein.
- Use marinated artichoke hearts for extra flavor.
How to make this gluten and dairy-free
To make this gluten-free substitute the bread with your favorite gluten-free bread cubes or use your favorite gluten-free bread. To make this holiday stuffing recipe dairy-free free simply omit the parmesan cheese or use a dairy-free version.
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: this recipe uses one full pack (21 slices) of white done right thin-sliced Dave’s Killer Bread. You can use any bread here that you prefer.
Mushrooms: this recipe is fantastic with the mushrooms which give it a lot of texture and flavor.
Artichoke Hearts: use one jar of whole not marinated artichoke hearts. If you would like to up the flavor even more use a jar of marinated artichoke hearts for this stuffing recipe
Chicken Stock: you can also use turkey stock if you have it.
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 and bake for 15 minutes at 350 degrees Fahrenheit. Shake the baking sheet and place back in the oven for 10 minutes.
Step 2: Prep the vegetables
While the bread bakes add 2 tbsp. of butter to a large pan over medium. Once melted add garlic, onion, and mushrooms. Cook on medium-high stirring often for approximately 15-20 minutes until the mixture is golden brown.
Step 3: Scrape the brown bits
Add 1/3 cup chicken stock to the mushrooms mixture and scrape up all the browned bits from the bottom of the pan using a wooden spoon.
Step 4: Combine stuffing ingredients
Add the mixture to a large mixing bowl along with the dried bread cubes, cheese, seasonings and chopped artichoke hearts. Toss to evenly mix.
Step 5: Moisten with stock and egg
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.
Step 6: Bake
Place the stuffing in a baking dish and bake covered with foil for 30 minutes at 350 degrees Fahrenheit. Uncover and bake an additional 20 minutes. Serve and enjoy!
How can I be sure this doesn’t dry out?
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.
What to serve with this recipe?
This holiday stuffing is perfect for any holiday dinner really! Serve it at Thanksgiving, Christmas, Friendsgiving, Easter, New Year’s Eve dinner, you name it and it works! 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. It’s that easy and THAT good you’ll want to make it again and again.
Tips for the best stuffing
- If you use a different bread you may need to use additional broth. You just barely want the broth to soak the bread. Not enough broth your stuffing will be dry. Too much broth it will be soggy.
- Use real butter, it gives the stuffing the flavor!
- Bake as directed in an 8×8 or 9×9 baking dish, I find that keeps this stuffing from drying out.
If you like this recipe be sure to check out some of our other easy recipes!
- Cracked Out Tater Tot Casserole
- Big Mac Casserole
- Pumpkin French Toast Casserole
- Dairy Free Egg Casserole
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Holiday Stuffing
- 1 package Dave's Killer White Bread Done Right Thin-Sliced 21 slices
- 2 tbsp. 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 pepper to taste
For the bread cubes
- Slice the bread into bite sized chunks leaving the crust on. Place on a baking sheet, you may need to use two, and bake for 15 minutes at 350 degrees Fahrenheit. 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 pan over medium. Once melted add garlic, onion, celery and mushrooms. Cook on medium high stirring often for approximate 15-20 minutes until the mixture is golden brown.
- Add 1/3 cup chicken stock to the mushrooms mixture and scrape up all the browned bits from the bottom of the pan using a wooden spoon.
- Add the mixture to a large mixing bowl along with 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 8×8 baking dish and bake covered with foil for 30 minutes at 350 degrees Fahrenheit. Uncover and bake an additional 20 minutes. Serve and enjoy!