The perfect addition to any thanksgiving spread. This healthier whole wheat stuffing is packed with flavor. It is moist inside with a wonderful toasty top. Using whole wheat bread (especially if it is made with fresh whole wheat flour) and bone broth make this stuffing a more nutritious option.
Jump to:
Ingredients and Substitutions
- Dried whole wheat bread cubes: We make our own bread cubes from our homemade whole wheat bread.
- Broth: You can use any broth, stock or bone broth you like, such as beef, chicken, turkey or vegetable. We like using bone broth for added nutrition.
- Celery
- Onion
- Butter
- Herbs: You can use fresh or dried herbs in this recipe. The herbs we use are sage and thyme.
- Salt
See recipe card for quantities.
Variations
- You can switch up the herbs and add which ever ones you like.
How to Make Dried Bread Cubes
You can make dried bread cubes from pretty much any bread product like sandwich bread, brioche bread, rolls, bread sticks, pretzels and artisan bread.
Cut the bread into cubes, about ½ inch. Spread in an even, single layer on a baking sheet. Bake at 300° for about 20-30 minutes stirring half way through. Bake until they are dried to your desired dryness. If you want them to be more toasty, bake at 350°.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Saute the veggies with butter until crisp tender.
Step 2: Add the bread cubes and veggies, to a large mixing bowl. Sprinkle the salt and herbs over the top of the bread. Then pour the broth over and toss until evenly combined.
Step 3: Pour into a greased 8x8 inch baking dish and spread it out evenly. Cover with foil and bake at 350°F for 20 minutes or until warmed all the way through.
Step 4: Remove the foil and bake for another 15 minutes or until the top is golden and toasty.
Serving Suggestions
I think the most common way to serve stuffing is as a side dish at Thanksgiving. Here are some other ideas:
- As a side with soup
- For breakfast with a fried egg and a side of sausage
Storage
Store covered in the refrigerator for up to 5 days.
Tips From Our Kitchen
We like to make bread cubes from our “bread fails”. Like bread that didn’t rise properly or is crumbly etc. If you’re using bread like that you might need more than 6 slices for this recipe.
Related Recipes
📖 Recipe
Healthier Whole Wheat Stuffing Recipe
Ingredients
- 2 tablespoons (28 g) butter
- 4 cups (160 g) dried whole wheat bread cubes about ½ inch cubes (see notes)
- 1 cup (145 g) diced onion 1 small onion
- 1 cup (145 g) diced celery 4 stalks
- 1 minced garlic clove
- 1 teaspoon sea salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon rubbed sage
- 1 cup (240 g) bone broth turkey or chicken is our favorite
Instructions
- Preheat the oven to 350° F. Grease an 8x8 inch or similar size baking dish.
- Melt the butter in a medium frying pan over medium heat. Add the onions and celery and saute for about 5 minutes or until crisp tender. Add the garlic and cook until fragrant, remove from the heat.
- Add the bread cubes to a large mixing bowl. Add the veggies and sprinkle over the salt and herbs.
- Pour the broth over and toss with a spoon until everything is evenly distributed.
- Transfer the mixture to the baking dish and smooth the top.
- Cover with foil and bake for 20 minutes, remove the foil and bake for another 15 minutes or until the top is golden brown and toasted. Serve warm.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!