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Holiday Stuffing

This is my twist on my Mom’s easy and delicious holiday stuffing. It is my childhood favorite and no other stuffing compares. I gave it my own twist using protein packed bread to give you some added protein and vegetables in every single bite. You’re going to love this recipe, it’s generous portion and I promise no one will even notice the bread swap. 

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 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 sliced but use about 13 slices to have the closest nutrition facts. 

easy stuffing

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 bread for this recipe. Some I would suggest trying for this holiday stuffing:

  • white bread
  • sourdough bread
  • French bread
  • bakery loaf
To be perfectly similar I am using 588 grams of bread for this recipe. 
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Other option add ins to this receipe:

This holiday stuffing has a lot of vegetables already but you can add whatever combination you’d like. It is terrific adding in chopped nuts and raisins as well. 

How to make this gluten and dairy free

To make this gluten free substitute the bread I am recommending with gluten free pre sliced stuffing bread cubes or use your favorite gluten free bread. Canyon Bakehouse has great gluten free options that would work well in this recipe. To make this holiday stuffing recipe dairy free simply omit the parmesan cheese or use a dairy free version. 

Can I make it ahead of time?

The biggest question is going to be can I make this holiday stuffing in advance as holidays get quite hectic the day of.

To do this:

  • Prepare the stuffing according to the directions the day before. 
  • Pour it into the baking dish, cover and refrigerate. 
  • The following day remove from the fridge while the oven preheats. 
  • Bake as directed while adding an additional 10 minutes covered in foil since it will be going in cold vs. warm. 
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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. For this recipe I am using 1 8oz. pack of pre sliced baby bella mushrooms. Use any mushrooms. 

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. Be sure to chop into bite sizes pieces prior to adding to the stuffing mixture. 

Parmesan Cheese: the parmesan cheese adds so much flavor to this dish and just the smallest amount of cheesiness throughout. 

Eggs: the eggs act as a binder in this stuffing recipe. Do not skip this step. 

Chicken Stock: you can also use turkey stock if you have it. 

stuffing recipe

How to make this holiday stuffing:

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. 

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 approximate 15-20 minutes until the mixture is golden brown. 

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. 

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. 

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. 

Bake

Place the stuffing either in the turkey or 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!

holiday stuffing

How can I be sure this doesn't dry out?

Cooking the holiday stuffing exactly as directed and baking in a 9×9 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 cut 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 the any holiday dinner really! Serve it at Thanksgiving, Christmas, Friendsgiving, Easter, New Years Eve dinner, you name it and it works!

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. 

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What is a serving size for this stuffing?

Nutrition facts are a estimate. As always, for the most accurate measurement per serving weigh your final dish and divide by the serving amount. 

This holiday stuffing makes approximately 10 servings. The size is approximately 153 grams or 1 cup. 

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. Follow this holiday stuffing recipe exactly and it will be perfect. 

Use real butter it gives the stuffing the flavor! 

Bake as directed in a 8×8 or 9×9 baking dish so you do not dry out the stuffing. 

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If you like this recipe be sure to check out some of our other easy recipes!

Yields

10 servings

MyFitnessPal

“ohsnapmacros – Holiday Stuffing”

holiday stuffing

Holiday Stuffing

Mom’s famous, delicious and easy holiday stuffing is here! This is my childhood favorite and nothing compares. I gave it my own twist using protein packed bread to give you some added protein and vegetables in every single bite. You’re going to love this recipe, it’s generous portion and I promise no one will even notice the bread swap. 
Prep Time 25 mins
Cook Time 50 mins
Course Side Dish
Servings 10 servings
Calories 231 kcal

Ingredients
  

  • 1 package Dave's Killer White Bread Done Right Thin-Sliced 21 slices
  • 2 tbsp. butter
  • 8 oz. sliced baby bella mushrooms
  • 1 yellow onion chopped
  • 2 garlic cloves minced
  • 2 celery stalks chopped
  • 2 1/3 cups chicken stock separated * see directions
  • 1 jar whole artichoke hearts (9.9oz jar) drained and chopped
  • 1/2 tsp. poultry seasoning
  • 1/4 tsp. dried rosemary
  • 3/4 cup shredded parmesan cheese
  • 1/2 tsp, salt
  • fresh cracked pepper to taste
  • 2 eggs

Instructions
 

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 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 either in the turkey or in a 9x9 baking dish and bake covered with foil for 30 minutes at 350 degrees Fahrenheit. Uncover and bake an additional 20 minutes. Serve and enjoy!

Notes

All nutrition facts are a estimate and will change with any substitutions.  
To serve 5: cut this recipe is half and bake in a 8x8 or 9x9 dish. Check the tops after 10 minute uncovered to ensure you do not dry out the stuffing.
To serve 20: double the recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan or in two 9 x 13 dishes. Bake for an additional 15 minutes longer as needed. 

Nutrition

Serving: 153gCalories: 231kcalCarbohydrates: 33.5gProtein: 9.8gFat: 7.6gSaturated Fat: 2.6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1.7gCholesterol: 14.7mgSodium: 435mgPotassium: 83.8mgFiber: 3.6gSugar: 5.8g
Keyword Holiday
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