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Hearth Bread Stuffing

Serves 4 to 6
Time 45 min
Stir chopped apples or pears into this hearty stuffing before baking, if you like, and use it to stuff your turkey. Alternately, serve it as a side dish at your holiday meals and make a vegetarian version by using vegetable broth in lieu of chicken broth.
Ingredients
  • 4 cups Bakehouse Hearth Bread, cubed (we recommend our Farm Bread or Pane Paisano)
  • 6 tablespoons butter
  • 1 onion finely chopped
  • 2 carrots peeled and finely chopped
  • 3 celery stalks finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt more to taste
  • 1/2 teaspoon ground black pepper more to taste
  • 2 cups low-sodium chicken or vegetable stock, more or less
Method

Place bread cubes on a baking sheet and toast in a preheated 400ºF oven until golden. Set aside (this can be done several days ahead).

In a large skillet, melt butter and add onion, carrots, and celery and sauté until vegetables are slightly brown and have caramelized a bit, about 15 minutes. Combine bread and vegetables; add herbs, salt and pepper. Add enough stock to moisten bread. If you are stuffing a turkey with mixture it is better to keep it a little dry because it will absorb the roasting juices of the bird. If you are baking stuffing separately, moister is better. For baking, spoon stuffing into a buttered baking dish, cover with foil, and bake at 350°F for 20 minutes, or until stuffing is hot all the way through.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 cups Bakehouse Hearth Bread, cubed (we recommend our Farm Bread or Pane Paisano)
  • 6 tablespoons butter
  • 1 onion finely chopped
  • 2 carrots peeled and finely chopped
  • 3 celery stalks finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt more to taste
  • 1/2 teaspoon ground black pepper more to taste
  • 2 cups low-sodium chicken or vegetable stock, more or less