If you’re anything like me, you’ll be all over this Grilled Bread Stuffing Recipe the minute you hear about it. There’s something magical about smoky, charred bread soaking up those rich herbs and buttered veggies, making every bite a cozy hug on your plate. I can tell you, once you try this, you’ll be hooked—and it’s perfect for holidays or any time you want a stuffing that’s anything but ordinary. Ready to chat about why this recipe is a game changer? Let’s dive in!
Why You’ll Love This Recipe
- Grilled Bread Adds Incredible Flavor: That smoky char from the grill takes this stuffing to a whole new level of deliciousness.
- Perfectly Moist and Fluffy: Thanks to the combination of stock and eggs, it’s never soggy or dry, just right every time.
- Loaded with Fresh Herbs: Sage, rosemary, thyme, and parsley bring that classic stuffing aroma and taste you crave.
- Great for Big Gatherings: This recipe feeds about 8, making it perfect for family dinners or holiday feasts.
Ingredients You’ll Need
I love using a mix of Italian and sourdough breads for this stuffed flavor profile—they soak up the butter and herbs beautifully without turning mushy. And the fresh herbs? They’re the real MVPs, adding vibrant layers of taste.
- Italian Bread: Make sure it’s fresh but sturdy enough to hold up on the grill.
- Sourdough Bread: Adds a nice tangy contrast and extra texture.
- Butter: Both melted butter and butter for sautéing to enrich flavors.
- Olive Oil: Helps with grilling the bread for those perfect char marks.
- Sweet Onion: Brings natural sweetness that balances the herbs.
- Celery: Adds a subtle crunch and freshness.
- Garlic: Gives a savory punch every bite needs.
- Salt & Pepper: Essential seasoning to elevate all the flavors.
- Fresh Herbs (Parsley, Sage, Rosemary, Thyme): Use fresh for the best aroma and brightness.
- Chicken or Turkey Stock: Keep it warm and flavorful to moisten the stuffing perfectly.
- Eggs: Help bind the stuffing and create that tender texture.
Variations
I’m all about making this grilled bread stuffing recipe your own. Over time, I’ve swapped herbs and even tossed in nuts or dried fruits depending on the occasion. Feel free—this recipe is like a blank canvas!
- Add Sausage: My family goes crazy when I brown some spicy Italian sausage and mix it in for extra heartiness.
- Vegetarian Version: Use veggie stock and add mushrooms for earthiness in place of meat.
- Make it Gluten-Free: Swap the bread for a gluten-free variety that holds up well to grilling.
- Extra Crunch: Toast some chopped nuts like pecans or walnuts and sprinkle on top before baking.
How to Make Grilled Bread Stuffing Recipe
Step 1: Fire Up the Grill and Prepare the Bread
Start by preheating your grill to medium-high, aiming for about 400 to 425°F. You want a hot surface so your bread slices get those beautiful grill marks and a touch of smoky flavor in just 1 to 2 minutes per side. Don’t rush this part—keep an eye to avoid burning but get that nice char. Then, let the grilled bread slices cool completely before tearing them up. This grilling step really makes the difference and gives the stuffing its signature taste.
Step 2: Mix the Bread and Toast the Veggies
Next, tear your sourdough into bite-sized pieces and combine it with the grilled pieces in your buttered baking dish. Meanwhile, melt a stick of butter over medium heat in a skillet and add the onion, celery, garlic, salt, and pepper. Sauté until the veggies soften nicely, around 5 to 6 minutes—this gentle cooking draws out the sweetness and flavors that soak into the bread later.
Step 3: Layer On Herbs and Liquids
Pour your buttery veggie mixture over the bread chunks and scatter the fresh chopped parsley, sage, rosemary, and thyme right over the top. Herbs are key here—they add a bright, aromatic punch. Then pour in half of your stock, about 1 cup, and toss gently to combine everything. This moistens the bread just enough without making it soggy.
Step 4: Bind It All With Eggs and More Stock
Whisk the two eggs with the remaining stock to create the perfect binder. Pour this mixture over the bread, then mix really well so the eggs are evenly distributed—this helps the stuffing set nicely in the oven. When I was learning this recipe, I found that making sure everything is mixed well avoids those weird egg puddles that some recipes leave behind.
Step 5: Bake Until Perfectly Golden
Pop your dish into a 350°F oven to bake for 60 to 75 minutes. You’re aiming for an internal temperature of 160°F to ensure it’s cooked through but still moist. If you notice the edges are getting too dark, tent a piece of foil over the top to protect it. This slow roast brings everything together and gives you crispy edges with a tender center—one of my favorite textures in stuffing.
Pro Tips for Making Grilled Bread Stuffing Recipe
- Use Day-Old Bread: Slightly stale bread absorbs the butter and stock better without turning mushy.
- Don’t Skip Cooling the Grilled Bread: I learned this after getting soggy balls of dough—cooling stops it from steaming itself inside the dish.
- Warm Stock Helps Everything Blend: Cold stock can make the mixture clump; warm it slightly for smooth, even coating.
- Tent With Foil if Needed: Protects the stuffing edges from burning while the middle finishes baking.
How to Serve Grilled Bread Stuffing Recipe
Garnishes
I usually top this stuffing with a sprinkle of fresh parsley right when it comes out of the oven—it adds a pop of color and freshness that brightens up each bite. Sometimes I’ll sprinkle a handful of toasted pecans for crunch, which my guests always ask about.
Side Dishes
This grilled bread stuffing pairs beautifully with roasted turkey or chicken, plus a green veggie like sautéed green beans or roasted Brussels sprouts. For a full holiday spread, mashed potatoes and cranberry sauce round everything out with classic flavors.
Creative Ways to Present
For a special occasion, I like to bake this stuffing in individual ramekins topped with crispy fried sage leaves. It looks impressive and gives everyone their own delicious portion. Another fun idea is to serve it inside hollowed-out mini pumpkins or squash—adds that autumn vibe instantly!
Make Ahead and Storage
Storing Leftovers
After dinner, I transfer any leftover stuffing to an airtight container and stash it in the fridge. It keeps great for up to 4 days. Pro tip: the flavors actually mellow and mingle even more overnight, making the next day just as delicious.
Freezing
I’ve frozen this grilled bread stuffing recipe successfully by letting it cool completely, packing it in freezer-safe containers, and thawing overnight in the fridge before reheating. This is a lifesaver when prepping holiday sides ahead of time.
Reheating
To reheat, I cover the stuffing with foil and warm it in a 350°F oven for 20–25 minutes until heated through. Taking the foil off the last 5 minutes helps crisp up the top again, reviving that freshly baked texture.
FAQs
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Can I make this Grilled Bread Stuffing Recipe without a grill?
Absolutely! If you don’t have a grill, you can toast the Italian bread slices under a broiler or in a hot oven on a baking sheet brushed with olive oil until they’re nicely browned and slightly crispy.
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How do I keep the stuffing from getting soggy?
Using day-old bread helps it soak up liquid without falling apart. Also, grilling the bread first adds extra texture that holds up during baking, and mixing your ingredients evenly avoids pockets of excess moisture.
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Can I prepare the Grilled Bread Stuffing Recipe ahead of time?
You can assemble the stuffing the day before you plan to serve it—just keep it covered in the fridge. When you’re ready, add a little extra stock or melted butter if it looks dry, then bake as directed.
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What if I want this recipe to be vegetarian?
Simply substitute the chicken or turkey stock for a rich vegetable stock. For added flavor, sauté some mushrooms or add toasted nuts as a savory boost.
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Is this recipe suitable for big holiday gatherings?
Definitely! The recipe yields about 8 servings, making it ideal for family dinners or holiday meals. You can double it easily if you need more.
Final Thoughts
This grilled bread stuffing recipe is one of my all-time favorites because it brings something unexpected and deeply comforting to the table. I remember the first time I grilled the bread—wow, that smoky flavor just changed everything! It’s easy to make, versatile enough for tweaks, and truly a crowd-pleaser. Honestly, once you try it, you’ll want to make it your go-to stuffing every time. So grab your loaf, fire up the grill, and get ready to impress your family and friends with this unforgettable side dish.
Print
Grilled Bread Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Side Dish
- Method: Grilling and Baking
- Cuisine: American
Description
This Grilled Bread Stuffing Recipe offers a delightful twist on traditional stuffing by incorporating smoky, charred bread grilled to perfection. Combined with sautéed onions, celery, fresh herbs, and moist turkey or chicken stock, this stuffing is rich in flavor and perfect as a comforting side for holiday meals or family dinners.
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 the baking dish and brushing bread)
- 1 stick butter, melted (for sautéing vegetables)
Vegetables and 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
Others
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 cups chicken or turkey stock
- 2 large eggs
Instructions
- Preheat Grill and Prepare Baking Dish: Preheat your grill to medium-high heat, aiming for a temperature between 400°F to 425°F. Spray or brush a 9×13 inch baking dish or roasting pan with 2 tablespoons of melted butter to prevent sticking.
- Grill Bread Slices: Brush both sides of the Italian bread slices evenly with olive oil. Place the bread on the hot grill grates and cook until charred and grill marks appear, about 1 to 2 minutes per side. Remove and allow the grilled bread to cool completely. Once cooled, tear or chop the slices into bite-sized pieces.
- Combine Bread Pieces: Preheat your oven to 350°F. In the buttered baking dish, toss together the sourdough bread pieces and the grilled Italian bread pieces.
- Sauté Vegetables: Heat a large skillet over medium heat and add 1 stick of melted butter. Stir in the chopped sweet onion, celery, minced garlic, salt, and black pepper. Cook, stirring occasionally, until the vegetables soften, about 5 to 6 minutes.
- Mix Stuffing Base: Pour the sautéed vegetable mixture over the bread pieces in the baking dish. Sprinkle the fresh parsley, sage, rosemary, and thyme evenly on top. Add 1 cup of the chicken or turkey stock, then gently toss all ingredients together to combine.
- Prepare Egg Mixture: In a small bowl, whisk together the two eggs with the remaining 1 cup of stock. Pour this over the bread mixture in the baking dish and mix thoroughly to ensure the eggs coat the stuffing evenly without leaving large uncoated spots.
- Bake Stuffing: Place the baking dish in the preheated oven and roast for 60 to 75 minutes. Check that the internal temperature reaches 160°F using a thermometer. If the edges begin to burn, tent the stuffing loosely with aluminum foil to protect it while baking through.
Notes
- Grilling the bread adds a smoky flavor and crispy texture that enhances the stuffing’s taste.
- Use a meat thermometer to ensure the stuffing reaches the safe internal temperature of 160°F to prevent food-borne illness.
- Fresh herbs can be adjusted to taste or substituted with dried herbs if fresh are unavailable, but reduce quantities by half.
- This stuffing can be made a day ahead and refrigerated; bring it to room temperature before baking.
- If you prefer a moister stuffing, add extra stock gradually before baking.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
