Bread Stuffing Loaf
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.
  • 1cup Diced Smoked Sausagelike Kilbasa, or garlic sausage
  • 1cup Finely diced Onion
  • 1/2cup Finely diced celery
  • 1/2cup Finely diced or grated Carrot
  • 1/4cup Fresh herbs“Poultry blend”, parsley, sage, rosemary, thyme
  • 1/2tsp Saltor to taste
  • 1/2tsp Black pepperor to taste
  • 3large Eggs
  • 1cup Chicken or Turkey broth
  • 1/4cup Melted Butter, cooled
  • 8cups 1/2-inch Bread Cubesany kind, crusts on or off as you choose
  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.