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

Scale

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

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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