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
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 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
