Unsifted Stuffing is a Thanksgiving must-have that is sure to impress! Your favorite fall flavors are paired with the unmatched nutrition of Unsifted Fresh Flour to make the ultimate comfort food. This savory, buttery, holiday classic is baked to perfection with a light crisp on top and a soft, moist center.

Unsifted Stuffing is versatile enough to handle bread cubes that are stale, toasted, or fresh - or try using a combination! You can even get creative by mixing a variety of bread types (we highly recommend Unsifted Simple Sandwich Bread paired with Focaccia…recipe coming soon!). The different textures add a delightful twist to this family favorite.

You can make this recipe in a 9x13" baking dish for family-style serving, or make individual portions by baking the stuffing in a muffin tin with liners (see picture below). 

Happy Unsifted Baking!
-Keira

Unsifted's Fresh Herb Stuffing

PREP: 45 minutes
COOK: 1 hr 30 minutes
YIELD: 6-9 servings 

 * Substitution: Use 1 tsp dried herbs per 1 Tbsp fresh herbs

DIRECTIONS

1. Cube the bread

• Cut 1 ½ loaves of Simple Sandwich bread into 1” cubes (measure 13-14 cups or 18-24 oz. total)
• Set bread cubes out to dry, preferably overnight (place on drying rack and loosely cover with dish towel)

2. Prepare the vegetables

• Wash and dry the fresh produce
• Peel and chop 2 ½ cups yellow onion (approx. 1 large)
• Chop 2 cups celery (approx. 4 stalks)
• Peel and mince 6 cloves garlic
• In a medium bowl, add onion + celery + garlic

3. Chop the fresh herbs

• Chop 3 Tbsp fresh parsley
• Chop 2 Tbsp fresh rosemary
• Chop 2 Tbsp fresh sage
• Chop 1 Tbsp fresh thyme
• In a small bowl, add parsley + rosemary + sage + thyme

4. Sauté the vegetables

• In a large, tall pot, melt 1 cup unsalted butter (med/high)
• Add onion + celery + garlic (from medium bowl)
• Add 1 tsp salt + 1 tsp ground pepper
• Stir until combined
• Sauté 8-10 minutes, stirring occasionally

5.  Add the fresh herbs

• To the large pot, add fresh herbs (from small bowl)
• Add 1 cup chicken bone broth
• Stir and cook 1-2 minutes, then remove from heat

6.  Assemble the stuffing

• To the large pot, add 13-14 cups bread cubes
• Stir well to coat (be gentle!)
• In a separate mixing bowl, whisk together 2 large eggs + remaining 1 ½ cups chicken bone broth
• Pour egg mixture over bread cube mixture
• Gently stir and fold until thoroughly combined

7.  Bake the stuffing

• Preheat oven to 350F
• Lightly grease baking dish (9 x 13” for single recipe)
• Pour stuffing evenly into baking dish
• Bake for 45-50 minutes, or until lightly browned and crisp
  (minimum internal temperature: 160-165oF)
• Optional: In the last 10 minutes of baking, loosely cover with foil to control browning

VARIATIONS:

MAKE-AHEAD OPTIONS

• Chop + Wait
  Chop all the ingredients the day before and refrigerate until step 4 (sauté).
  
  
• Wait + Bake
  Put the assembled stuffing in a greased baking dish, cover and refrigerate for up to 12 hours. Remove from the fridge and let it sit at room temperature 20 minutes, while the oven preheats. Remove cover and bake at 350oF for 45-50 minutes.
  
  
• Reheat + Serve
  Bake a day ahead and store in the refrigerator. Remove from refrigerator 60 minutes before bake time and drizzle with an additional 1/2 -1 cup chicken bone broth. Loosely cover with foil and reheat at 300oF for 45-60 minutes, or until warmed through.

 

 

Keywords: Whole Grain stuffing, whole grain dressing, High fiber stuffing, Whole wheat stuffing, savory stuffing, fresh flour dressing, fresh flour stuffing

.

.