Think outside the turkey.  Make-ahead stuffing means less to do on “Turkey Day”

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Bread Stuffing Loaf
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Great for "Turkey Day", but great for leftovers or "planned-overs" too. This recipe is based on one loaf of white sandwich bread, more or less. Any kind of bread, including Gluten-Free, can be used. Adjust amounts to suit your requirements.
Servings
1 loaf
Servings
1 loaf
Bread Stuffing Loaf
BigOven - Save recipe or add to grocery list
Print Recipe
Great for "Turkey Day", but great for leftovers or "planned-overs" too. This recipe is based on one loaf of white sandwich bread, more or less. Any kind of bread, including Gluten-Free, can be used. Adjust amounts to suit your requirements.
Servings
1 loaf
Servings
1 loaf
Ingredients
  • 1 cup Diced Smoked Sausage like Kilbasa, or garlic sausage
  • 1 cup Finely diced Onion
  • 1/2 cup Finely diced celery
  • 1/2 cup Finely diced or grated Carrot
  • 1/4 cup Fresh herbs "Poultry blend", parsley, sage, rosemary, thyme
  • 1/2 tsp Salt or to taste
  • 1/2 tsp Black pepper or to taste
  • 3 large Eggs
  • 1 cup Chicken or Turkey broth
  • 1/4 cup Melted Butter, cooled
  • 8 cups 1/2-inch Bread Cubes any kind, crusts on or off as you choose
Instructions
  1. In a large frying pan over medium heat, cook sausage until lightly browned and fat has rendered.
  2. Add onion, celery and carrot. Sweat until onions are translucent.
  3. Add mushrooms. Continue cooking until mushrooms are cooked through and moisture has evaporated.
  4. Add sweated vegetables to bread cubes, tossing to combine.
  5. Add herbs and seasonings, tossing again. If using any optional additional ingredients such as nuts or dried fruit, add them now.
  6. Whisk eggs, chicken broth and melted butter together. Drizzle over bread mixture. Toss to combine.
  7. Cook and taste a small amount of stuffing. Adjust seasoning if required.
  8. Pack stuffing into a buttered, foil-lined loaf pan or square cake pan. Cover with foil, crimping edges to seal.
  9. Bake in a pre-heated 350°F oven for 1 hour (alongside the turkey, perhaps). Allow to cool for 15 minutes before slicing to serve. Alternatively, cool completely, slice, and brown in butter.