Here is an easy stuffing recipe made with whole wheat bread. This recipe is the perfect way to use up leftover bread ends that you may have stashed away in the freezer.
Thanksgiving is just around the corner, and planning for side dishes is in full swing at our house. My favorite side dish are these cranberries, but I find nothing pairs better with cranberries than stuffing.
If you are like me and hate to waste food, you probably have bags of leftover bread hanging out in the freezer. We don’t typically go through a loaf of bread very quickly in our house, so we keep our stored the freezer. But by the time the ends are left, we often move on to a new loaf, and thus our freezer is stuffed with heels of bread.
Seriously, if you open the door they tend to just tumble out.
Earlier in the year I set out on a quest to clean out the freezer and come up with ways to use this extra bread.
Enter this easy whole wheat stuffing.
We primarily buy whole wheat bread, so that is what we have in the freezer throughout the week. Whole wheat bread is perfect for stuffing — lots of nutrients, fiber, and is filling too!
Ingredients for Whole Wheat Stuffing
- Whole wheat bread (or whole wheat bread ends – trust me they’re perfect for this!)
- Broth (chicken or vegetable)
- Poultry seasoning
As far as the amount goes, you’ll want about 10-12 slices or ends to make a smaller batch, and you can double this for a larger batch. This recipe for stuffing is easy to scale up if needed with the scaling feature on the recipe card below.
How to Make Whole Wheat Stuffing
- Start by drying out your bread in the oven for about 10 minutes at 350F. This will help the stuffing soak in the broth and not get too soggy.
- Cook your celery and onions for a few minutes until the onions are translucent.
- Combine the bread, onions and celery with the seasonings, and broth in a baking dish.
- Bake, covered with foil for about 30 minutes.
- Remove the foil and bake a little longer about 10-15 minutes until the stuffing is golden on top.
This whole wheat stuffing is easy to put together, includes simple ingredients, and pairs well with many dishes. I hope you enjoy it!Print
This whole wheat stuffing made from bread ends is easy to put together, includes simple ingredients, and pairs well with many dishes from Thanksgiving turkey to roasted chicken.
4 cups bread ends, cut into cubes (about 10–12 slices or bread ends)
1 stalk celery, chopped
1/2 onion, diced
1 tsp poultry seasoning
1 cup vegetable broth
- Heat oven to 350F.
- Dry out bread in oven 350 F for about 10 minutes
- While bread cubes are in oven, heat 1 tsp olive oil or butter in sauté pan. Cook onion and celery about 5 -7 minutes until onions are translucent.
- Remove from heat. Set aside.
- Prepare a baking dish by spraying with cooking spray. Set aside.
- When bread is finished, mix this with onion and celery mixture.
- Increase temperature of the oven to 400F.
- Add poultry seasoning, salt and pepper.
- Transfer to prepared baking dish.
- Pour broth evenly over bread mixture to moisten. Cover with foil.
- Bake in 400F oven for 30 min. After 30 min, remove foil and bake another 10-15 minutes until top is crispy.
- Remove from oven. Serve.
- Calories: 199
- Sodium: 482 mg
- Fat: 2.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 36.5 g
- Fiber: 7.5 g
- Protein: 0.3 g
- Cholesterol: 0.7 mg
Keywords: stuffing, stuffing recipe, easy stuffing, bread ends, whole wheat stuffing, how to use bread ends, how to use heels of bread