Three-Bread Stuffing Recipe

Name: Three-Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 loaf sourdough bread; 1/2 loaf rye bread; 4 tablespoons unsalted butter plus more for greasing; 1 cup frozen chopped onions; 3 stalks celery, chopped; 2 medium carrots, chopped; Kosher salt and freshly ground black pepper; 1 (14-ounce) bag cornbread stuffing; 2 cups chicken broth; 1 cup turkey gravy; 2 large eggs, beaten; 1 tablespoon poultry seasoning; 1/2 cup grated Parmesan

Servings: persons

1/2 loaf sourdough bread
1/2 loaf rye bread
4 tablespoons unsalted butter plus more for greasing
1 cup frozen chopped onions
3 stalks celery, chopped
2 medium carrots, chopped
Kosher salt and freshly ground black pepper
1 (14-ounce) bag cornbread stuffing
2 cups chicken broth
1 cup turkey gravy
2 large eggs, beaten
1 tablespoon poultry seasoning
1/2 cup grated Parmesan

1
Cut the breads into 1-inch cubes and spread them out onto baking sheets.
2
Leave out overnight to get stale.
3
(Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
4
In a large skillet over medium heat, add the butter.
5
When it is melted add the onions, celery, and carrots and season with salt and pepper.
6
Cook until the vegetables are soft, about 10 minutes.
7
Turn off the heat and let cool a bit.
8
Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
9
Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables.
10
In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning.
11
Pour over the bread and mix; the mixture should be fairly moist but not wet.
12
If it seems to dry, add some more broth.
13
Fill the baking dish with the stuffing and top with the Parmesan.
14
Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 loaf sourdough bread, 1/2 loaf rye bread, 4 tablespoons unsalted butter plus more for greasing, 1 cup frozen chopped onions, and more.

Yes, Three-Bread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Three-Bread Stuffing

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