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.
Gluten Free Option
Diced Smoked Sausage
like Kilbasa, or garlic sausage
Finely diced Onion
Finely diced celery
Finely diced or grated Carrot
“Poultry blend”, parsley, sage, rosemary, thyme
or to taste
or to taste
Chicken or Turkey broth
Melted Butter, cooled
1/2-inch Bread Cubes
any kind, crusts on or off as you choose
In a large frying pan over medium heat, cook sausage until lightly browned and fat has rendered.
Add onion, celery and carrot. Sweat until onions are translucent.
Add mushrooms. Continue cooking until mushrooms are cooked through and moisture has evaporated.
Add sweated vegetables to bread cubes, tossing to combine.
Add herbs and seasonings, tossing again. If using any optional additional ingredients such as nuts or dried fruit, add them now.
Whisk eggs, chicken broth and melted butter together. Drizzle over bread mixture. Toss to combine.
Cook and taste a small amount of stuffing. Adjust seasoning if required.
Pack stuffing into a buttered, foil-lined loaf pan or square cake pan. Cover with foil, crimping edges to seal.
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.