1 hr 45 mins
This is the best stuffing ever. Even my picky inlaws LOVE it. This recipe takes some planning but all of the prep work can be done well ahead of time. I make the bread, then combine all the ingredients except broth, then freeze it in a foil baking dish. Next I freeze the broth in muffin tins and when it's solid, I toss it on top of the frozen stuffing. Come the holidays, I pop the whole thing straight from the freezer into the oven. Prep time does not include baking the bread.
My Private Note
Units: US | Metric
For the Bread
- 10 -12 ounces milk
- 1 1/2 teaspoons salt
- 2 tablespoons butter or 2 tablespoons margarine, at room temperature
- 2 1/2 cups white flour
- 1 1/2 cups whole wheat flour
- 1 1/2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon fresh coarse ground black pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon sage
- 1/2 teaspoon savory
- 1 tablespoon chopped parsley
- 1 tablespoon poultry seasoning
For the stuffing part
- 1For the Bread- set up your breadmaker for a 2 pound loaf on the wheat setting and follow your breadmaker's instructions on what order to add ingredients if it's different from my order.
- 2Combine Milk, 1.5 tsp Salt, 2 tbs butter and put in breadmaker.
- 3Combine both flours, sugar, pepper, thyme, rosemary, sage, savory, parsley, and poultry seasoning. Mix well.
- 4Add dry mixture to breadmaker.
- 5Add yeast to breadmaker.
- 6Bake on the "Whole Wheat" setting for a 2 pound loaf.
- 7When finished, remove bread promptly and let cool.
- 8Preheat oven to 200°F If you have a convection setting (with the fan) use it.
- 9Chop up bread into 1" chunks and spread them out on a baking sheet.
- 10Lightly toast the bread chunks in the oven until dry, turning them several times as needed. You want them to be dry but not crunchy. This takes 20-30 minutes. Alternatively, you can let them sit on the counter under a towel for 24 hours until stale instead of toasting.
- 11For the stuffing part:.
- 12In a large skillet, melt the 3/4 cup of butter.
- 13Add onions and celery.
- 14Saute for 3 to 5 minutes until they start to turn translucent.
- 15Add garlic, saute for another 2 to 3 minutes.
- 16Remove from heat.
- 17Add walnuts and mix well.
- 18Place bread chunks into a large bowl.
- 19Add vegetable mixture, eggs, 2 teaspoons salt. Mix well.
- 20Butter a casserole dish- I use a 12 x 15 but whatever you have that will fit the stuffing is fine. Remember you can serve the stuffing straight from this dish, so use something pretty if you want.
- 21Directions for baking right away: add 1 cup of broth now and mix well again, then continue adding broth until the stuffing looks moist. I use at least 4 cups. It will dry out some in the oven so don't skimp. Put the whole thing in the buttered dish. Cover with foil.
- 22Directions to freeze for later:, put the bread mixture into the buttered dish, cover with foil, and put it in the freezer. Get out a 12-cup muffin tin and pour your broth evenly into all the cups. Stick in the freezer until frozen solid. By this time your bread mixture is also frozen. Place the 12 frozen rounds of broth into the pan, re-cover, stick back in the freezer. It will freeze just fine for at least a month, probably longer.
- 23Directions for baking:.
- 24Preheat oven to 350°F.
- 25Bake, covered, for 45 minutes until heated through. You may need to add 10 minutes if you froze the mixture.
- 26Remove foil, stir gently.
- 27Bake, uncovered, another 15 minutes until golden brown.
- 28Serve warm, with gravy.
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Nutritional Facts for Amazing Stuffing from Scratch (Breadmaker Recommended)
Serving Size: 1 (353 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 543.9
- Calories from Fat 264
- Total Fat 29.4 g
- Saturated Fat 14.8 g
- Cholesterol 111.6 mg
- Sodium 1573.7 mg
- Total Carbohydrate 57.0 g
- Dietary Fiber 5.5 g
- Sugars 4.8 g
- Protein 15.3 g