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Classic Bread Stuffing (Whole Grain or Gluten-Free)

Classic Bread Stuffing

Our family is a little bit obsessed with holiday meals.

We love all the delicious food and, most of all, spending quality time with those who are special to us. In my (Kalie’s) experience, people typically love stuffing, or they hate it. I’m obviously in the lovers category so leftovers are a HUGE plus! Since I’ve been little and my mom started making this recipe, it’s been the first thing devoured on my plate each year. This flavorful stuffing uses a few simple, staple ingredients and can easily be prepped the day before to ease Thanksgiving or Christmas Day stress!

Stuffing Baked Inside the Turkey Versus in a Dish.

Stuffing baked outside of the turkey has a rich crunchy texture, whereas steaming it inside the bird leaves the stuffing moist and flavorful. If you’re unsure which style you prefer (or you’re like Kalie and love both), bake half your stuffing in the turkey and the other half out, then decide!

Can I pre-prep this dish?

While we wouldn’t recommend pre-prepping it entirely, we often cube the bread and chop the onions, celery and rosemary ahead of time. You can combine the onions, celery, rosemary and parsley in a medium bowl. If you’re not preparing the stuffing immediately, cover onion mixture with foil and place in refrigerator. Place bread in an airtight container.

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Classic Bread Stuffing

Classic Bread Stuffing (Whole Grain or Gluten-Free)

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Enjoy the warm, homey flavor of rosemary and parsley in this delicious whole grain bread stuffing. This savory recipe is baked until hot and golden, and will complete just about any meal. It’s delicious served as a leftover, warm or cold, whether eaten off the plate or on top of a turkey and Cranberry Sauce sandwich.


  • 9 slices whole-grain bread, cut into 1/2” cubes (equals 7 cups)
  • 1 cup yellow onion, chopped
  • 3/4 cup celery, chopped
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon dried parsley
  • 2 eggs
  • 2 tablespoons butter, melted
  • 3/4 cup chicken broth (more if necessary)



  1. Preheat oven to 350 degrees.
  2. Combine and mix onions, celery, rosemary and parsley in a large bowl. Add bread cubes to onion mixture and stir until combined.
  3. In a small bowl, whisk eggs. Add melted butter to eggs and whisk until throughly combined. Evenly pour egg mixture over bread cubes. Stir until just combined.
  4. Evenly pour broth over stuffing mixture. Using your hands mix together. Your stuffing should be slightly moist, not too dry or too wet. If needed, add additional broth little by little until you reach this consistency.

Baking “Out Of The Turkey” Stuffing:

  1. Grease a 2 quart casserole dish. Transfer stuffing to prepared baking dish. Loosely cover casserole dish with foil and bake at 350 degrees for 30-35 minutes, until golden brown. (If you like a crunchier stuffing, uncover and bake an additional 5-10 minutes.)

Baking “In The Turkey” Stuffing:

  1. If you prefer “in the turkey” stuffing, be sure to clean out the neck and giblets. Stuff turkey with stuffing mixture, making sure to tightly pack it inside the turkey. Cook turkey as directed and remove stuffing once turkey is cooked through and removed from oven.


Gluten-free: Use gluten-free bread. Check for FfL-friendly, real food ingredients.

Vegetarian: Substitute chicken broth with vegetable broth.

Dairy-free: Substitute butter with coconut oil.

We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.

  • Category: Recipes
  • Method: Prep Now, Cook Later
TAGS: Holiday

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Hi beautiFULL, We’re Pam & Kalie

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