If you’re looking for a fresh twist on classic stuffing, this Grilled Bread Stuffing Recipe is going to become your new holiday favorite. I absolutely love how grilling the bread adds this smoky, delicious depth that you just can’t get from regular oven-toasted bread. When I first tried it, my family went crazy for the unique flavor and crispy texture. Stick with me here, and you’ll find that this recipe is as easy as it is impressive—perfect for holidays or any cozy dinner.
Why You’ll Love This Recipe
- Unique Grilling Method: Grilling the bread adds a smoky, crispy flavor that sets this stuffing apart.
- Versatile & Classic: The mix of Italian and sourdough bread alongside fresh herbs makes it great for any occasion.
- Rich, But Balanced: The butter, veggies, and stock create a moist, flavorful stuffing without being soggy.
- Family-Approved: I discovered this recipe keeps guests coming back for seconds every time.
Ingredients You’ll Need
All the ingredients in this Grilled Bread Stuffing Recipe work together to create a perfectly balanced, savory side. Using two types of bread adds texture and flavor, while fresh herbs and homemade stock bring it to life. I’ll share some tips on selecting the best versions of each!
- Italian bread: Look for a sturdy loaf with a crusty outside to get those beautiful grill marks and hold up well once chopped.
- Sourdough bread: The tanginess of sourdough provides a nice contrast; tear it into rustic pieces for texture.
- Butter (melted): Use unsalted butter so you control the salt level in your dish better.
- Olive oil: Extra virgin is great here as it adds flavor when brushing the bread for grilling.
- Sweet onion: Adds a gentle sweetness that balances savory herbs and garlic.
- Celery: Gives that classic stuffing crunch and freshness.
- Garlic cloves: Fresh minced garlic packs more punch than pre-minced, trust me.
- Salt and freshly cracked black pepper: Essential for seasoning throughout.
- Fresh parsley, sage, rosemary, thyme: These herbs make all the difference; don’t skimp on fresh versions if possible!
- Chicken or turkey stock: The base that brings moisture and savory depth; homemade or low-sodium store-bought works well.
- Large eggs: Help bind everything together and add richness.
Variations
I love how customizable this Grilled Bread Stuffing Recipe is. You can easily switch up the breads, herbs, or even add extras to make it your own. Don’t hesitate to experiment with whatever you love or have on hand!
- Vegetarian Version: Use vegetable stock instead of chicken or turkey stock – I do this often when I’m serving guests with dietary preferences.
- Add Sausage or Bacon: For a heartier, meaty take, crisp up some sausage or bacon and fold it into the stuffing right before baking; my family swears by this addition during holiday dinners.
- Cheesy Twist: Sprinkle in some shredded Parmesan or Gruyère cheese to add a lovely salty richness.
- Seasonal Veggies: Toss in diced apples, cranberries, or roasted nuts for festive flair and seasonal sweetness.
How to Make Grilled Bread Stuffing Recipe
Step 1: Get Your Grill Ready and Bread Prepped
First things first, preheat your grill to medium-high—about 400 to 425°F is perfect. I’ve found that this temperature gives you those gorgeous char marks without turning the bread into a crisp brick. Meanwhile, brush both sides of the Italian bread slices with olive oil. When your grill is ready, place the bread directly on the grates and grill for 1 to 2 minutes per side until you see nice grill marks but the bread is still sturdy. Then set the bread aside to cool completely—this step is key so the bread doesn’t get soggy later. Once cool, tear or chop the grilled bread into pieces.
Step 2: Mix the Bread and Prep Your Veggies
Preheat your oven to 350°F. In your prepared baking dish, toss together the grilled bread pieces and the torn sourdough chunks. Next, heat a large skillet over medium heat and melt the butter. Stir in the onion, celery, garlic, salt, and pepper and cook for about 5 to 6 minutes until the veggies soften nicely and release their aroma. Pour this buttery veggie mixture over the bread in your baking dish and add the fresh herbs on top. Pour in 1 cup of your stock and toss gently to combine everything well.
Step 3: Bind and Bake Your Stuffing
In a small bowl, whisk together the eggs and the remaining cup of stock. Pour this mixture over the bread and herbs, then gently toss everything until the bread is evenly coated—be sure to mix thoroughly, so you don’t get big pockets of egg. Place your dish in the oven and bake for 60 to 75 minutes. You’ll want to check that the internal temperature reaches 160°F to ensure it’s cooked through. If the edges start getting too dark, tent the dish loosely with foil to prevent burning.
Pro Tips for Making Grilled Bread Stuffing Recipe
- Don’t Skip Cooling the Bread: Letting the grilled bread cool before mixing helps keep the stuffing from becoming mushy.
- Fresh Herbs are Key: I’ve found the flavor difference is huge when using fresh versus dried herbs in this recipe.
- Keep an Eye on the Oven: Tent with foil if edges brown too fast, so you get a golden but not burnt crust.
- Mix Thoroughly: Make sure the egg and stock combo is distributed evenly for perfect binding and moistness.
How to Serve Grilled Bread Stuffing Recipe
Garnishes
I love to top this stuffing with a sprinkle of fresh parsley right before serving—adds a pop of color and a fresh herbal note. Sometimes, a few roasted chestnuts or a drizzle of browned butter can elevate it for holiday meals. If you enjoy a bit of zing, a tiny dusting of smoked paprika on top adds subtle warmth without overpowering.
Side Dishes
This stuffing pairs beautifully with roasted turkey or chicken, but I’ve also served it alongside grilled pork chops or even a hearty mushroom gravy for a vegetarian feast. Steamed green beans or roasted Brussels sprouts with a squeeze of lemon are my go-to veggies—it keeps the plate balanced and fresh.
Creative Ways to Present
For special occasions, I’ve baked this stuffing inside hollowed-out small pumpkins or squash — it’s a stunning centerpiece and adds a subtle sweetness. Alternatively, serving it layered in a clear glass casserole dish gives a gorgeous view of the grilled bread and herb layers, making it a conversation starter at the table.
Make Ahead and Storage
Storing Leftovers
I usually let leftover stuffing cool completely before transferring it to an airtight container. In my experience, it keeps well in the fridge for up to 3 days without losing its flavor or texture. Reheating gently helps retain moisture, so it doesn’t dry out.
Freezing
If I want to prep ahead, I bake the stuffing fully, then freeze in portion-sized containers. It thaws well overnight in the fridge and reheats beautifully in the oven with a foil tent. This freezer hack has saved me so many times during busy holidays.
Reheating
To reheat, I recommend warming the stuffing in a 350°F oven for 20-25 minutes, covered loosely with foil to keep it from drying out. Midway through, I check and sometimes drizzle a little extra stock or butter if it looks dry. This method brings back that fresh-from-the-oven magic every time.
FAQs
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Can I make this Grilled Bread Stuffing Recipe without a grill?
Absolutely! While grilling bread adds a unique smoky flavor, you can achieve a similar texture by toasting the bread slices in a hot oven until crispy and golden. Broil for a minute or two per side, watching carefully so it doesn’t burn. It won’t be the same smoky taste, but it still delivers great flavor and crunch.
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What type of bread is best for this recipe?
I like using Italian bread because it grills well due to its density and crust, paired with sourdough for that tangy bite. You want breads that aren’t too soft or airy—otherwise, the stuffing might become mushy. Artisan or country-style loaves work great, just avoid super dense rye or very soft sandwich bread.
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Can I prepare this stuffing ahead of time?
You sure can! Assemble everything up to the baking step and cover it tightly, then refrigerate for up to 24 hours before baking. Just bring it back to room temperature for about 30 minutes before popping it in the oven. This makes holiday day prep much easier.
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How do I know when the stuffing is done?
Look for a golden-brown crust around the edges and check the internal temperature with a food thermometer—it should hit 160°F for safe consumption. The inside should be set but still moist, not soggy or dry.
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What if I want a vegetarian version?
Simply swap out the chicken or turkey stock for vegetable stock. The flavors of the herbs and grilled bread still shine through beautifully. You can also omit the eggs and use a flaxseed egg substitute if you prefer egg-free.
Final Thoughts
This Grilled Bread Stuffing Recipe is one I keep coming back to because it combines familiar comfort with a delightful smoky twist. It’s that perfect side dish that feels both special and approachable, and I promise your guests will be talking about it long after the meal. Whether you’re grilling outdoors or broiling in the oven, these simple steps and personal tips will help you nail it every time. Give it a try—you’ll love the way it brings your table to life.
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Grilled Bread Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Grilling and Baking
- Cuisine: American
Description
This Grilled Bread Stuffing recipe combines the smoky flavor of grilled Italian bread with the classic savory stuffing ingredients, including aromatic fresh herbs, sautéed onions, celery, and garlic. Perfectly baked until golden and tender, it offers a delightful twist on traditional holiday stuffing that brings a rich depth of flavor and texture to your table.
Ingredients
Bread
- 1 loaf Italian bread, sliced into 1-inch slices (about 1 pound)
- ½ loaf sourdough bread, torn into pieces
- 3 tablespoons olive oil
- 2 tablespoons butter, melted (for greasing baking dish)
- 1 stick (8 tablespoons) butter, melted (for vegetable sauté)
Vegetables & Herbs
- 2 cups chopped sweet onion
- 1 cup chopped celery
- 4 garlic cloves, minced
- ½ cup fresh chopped parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Other Ingredients
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 cups chicken or turkey stock
- 2 large eggs
Instructions
- Preheat and prepare grill and baking dish: Preheat your grill to medium-high heat, aiming for a temperature between 400 to 425 degrees F. Lightly spray or brush a 9×13 inch baking dish (or roasting pan) with the 2 tablespoons of melted butter to prevent sticking.
- Grill the Italian bread: Brush both sides of the Italian bread slices generously with olive oil. Once the grill is hot, place the bread slices directly on the grates. Grill each side for about 1 to 2 minutes until charred and grill marks are visible. Remove and allow the bread to cool completely. Once cool, tear or chop the grilled bread into pieces.
- Combine bread in baking dish: Preheat the oven to 350 degrees F. Toss the torn sourdough bread pieces and the grilled bread pieces together in the butter-prepared baking dish.
- Sauté vegetables and seasonings: Heat a large skillet over medium heat and add the remaining stick of melted butter. Once melted, add the chopped onion, celery, minced garlic, salt, and black pepper. Cook, stirring occasionally, until the vegetables become soft and fragrant, about 5 to 6 minutes.
- Assemble stuffing mixture: Pour the sautéed vegetable mixture over the bread pieces in the baking dish. Sprinkle the chopped fresh parsley, sage, rosemary, and thyme evenly over the top. Add 1 cup of chicken or turkey stock and toss everything gently to combine.
- Mix eggs and stock: In a small bowl, whisk together the 2 eggs and the remaining 1 cup of stock. Pour this mixture over the bread mixture and mix thoroughly to ensure even distribution of egg throughout the stuffing.
- Bake the stuffing: Place the baking dish in the preheated oven and roast for 60 to 75 minutes. The stuffing should reach an internal temperature of 160 degrees F. If the edges brown too quickly, tent the dish with foil to prevent burning.
Notes
- Grilling the bread adds a smoky flavor and a nice texture contrast to the stuffing.
- Use freshly chopped herbs for the best aromatic experience.
- You can substitute chicken stock with turkey stock for a more holiday-centric flavor.
- Make sure to toss the stuffing well before baking to ensure even moisture distribution.
- Test doneness with a food thermometer to ensure safe internal temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
