Make Ahead Healthy Stuffing
A make-ahead whole-grain stuffing with mushrooms and herbs, designed to be prepped days before Thanksgiving. Happy Thanksgiving!
I brought this stuffing to a BBQ recently that had grilled veggies, South African sausages, tofu sausages, chicken, a spread of salads, and desserts and it fit right in, even though stuffing isn’t exactly typical BBQ fare. There were three other Canadians there (in Colorado) celebrating early with me, which felt like its own small gift. One person thanked me for bringing it and told me he’d never understood why stuffing only shows up two or three times a year. He said it was great. Coming from a fellow stuffing lover, I’ll take it.
Thanksgiving is my favorite holiday, hands down. Great food, family and friends around one table, no presents to stress over, just being thankful and grateful for what you already have.
I grew up a farm girl with a wonderful big family of amazing parents, siblings, aunts, uncles, and grandparents who always showed up, and 99 first cousins (yes, really). Gratitude was baked into how I was raised. I moved to the US in 2020, and now I get the joy of celebrating Thanksgiving twice for Canadian Thanksgiving mid October, then American Thanksgiving at the end of November. First thanksgiving celebration is with my close Canadian (actually Australian) girlfriend and her Canadian family, then flying back home to be with my immediate family with nieces and nephews and their adorable kids. My husband, who is endlessly thoughtful and caring, is a big part of why I love this season so much and have lots to be thankful for in him.
Why You’ll Love This Recipe
- Nearly all the work happens 2-3 days ahead, so Thanksgiving Day stays easy
- Sourdough bread or whole grain bread and real vegetables – nothing processed
- Works for both Canadian and American Thanksgiving, and honestly any holiday table
- Simple enough that stuffing doesn’t have to be a once-or-twice-a-year event
- A genuine crowd-pleaser, BBQ š or holiday table alike
Why Make Ahead Stuffing, Now?
The real trick to this recipe, and the reason I’m sharing it now is you can do almost all of it two to three days ahead. Dry out your bread, sautĆ© your vegetables and herbs, tuck them away in the fridge. I leave a note on the container that says “Do not eat – this is for future stuffing, which you love!” On the day you combine bread cubes and sautĆ© veggies with herb, add eggs and broth stir by hand and bake. Simple, and one less thing standing between you and the people at your table.
Which diet is this Make Ahead Stuffing suitable for, or a swap to make it fit?
Vegan ā SWAP – Use 2 cups of vegetable broth, and no eggs!
Gluten-free ā SWAP – Use your favorite bread swap
Dairy-free ā Yes – uses butter or olive oil in the recipe.
Egg-freeĀ – SWAP 2 cups of vegetable or chicken broth, and no eggs!
Nut-free ā Yes
Vegetarian – Yes.
Quick to make!
ENJOY! All recipes follow Flexitarian – whole food include more plant-based eating with occasional meat and fish (daily or weekly – whatever your Flexitarian lifestyle looks like).
Ingredient Notes
Any sourdough or whole grain bread works well here, day-old or intentionally dried bread holds its shape better than fresh. If your bread isn’t stale yet, no problem, toast the cubes at 350Ā°F for 10-15 minutes to dry them out before using. Butter gives the richest flavor, but olive oil works well if you’d rather keep it dairy-free.
Nutrient Spotlight
Sourdough or Whole grain bread – provides fiber and B vitamins, more than a refined white bread would. Sourdough is easier to digest, as it is pre-digested by fermentation process.
Mushrooms – a source of B vitamins and antioxidant compounds.
Celery – mostly water and fiber, with a good dose of vitamin K.
Onion – contains antioxidant compounds called flavonoids, along with fiber.
Eggs – a complete protein source, plus choline.
Fresh sage and thyme – both carry antioxidant compounds, along with their signature holiday flavor.
Step-by-Step Instructions (with Full Recipe below)
- Dry out 8 cups of cubed sourdough or whole grain bread by leaving it out uncovered for a day or two, or toast at 350Ā°F for 10-15 minutes if it’s not stale yet.
- SautƩ 2 cups sliced mushrooms, 2 diced celery stalks, and 1 diced medium yellow onion in 3-4 tablespoons of butter or olive oil until softened, about 8 minutes.
- Chop herbs and store in a separate airtight container with paper towel, or chop day of making stuffing.
- Make-ahead step: Store the sautƩed vegetables in an airtight container in the fridge for up to 2-3 days, along with your dried bread cubes stored separately at room temperature.
- When you’re ready to bake, toss the dried bread with the sautĆ©ed vegetables, 1 tablespoon chopped fresh sage, 1 teaspoon chopped fresh thyme, and 1 teaspoon salt.
- Whisk 2 large eggs with 1.5 cups vegetable broth, pour over the bread mixture, and toss by hand to moisten evenly.
- Transfer to a baking dish and bake at 375Ā°F (190Ā°C) for about 20-25 minutes, checking until golden on top. You can add broil for 2 minutes if you want it crisp on top.
Gallery
~7-8 cups
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Pair this with:
Make Ahead Healthy Stuffing with Healthy Eats:
- How to Brine a Turkey, Chicken, Pork Tenderlion and Cornish Hen
- Baked Green Bean Casserole (Gluten free)
- Buttered Sage Eggplant
- Greek Salad with Red Wine Vingeratte
- Butternut Squash Salad
- Gluten-free MEATLOAF without Breadcrumb
- Alaskan Crab Legs – Can Cooker Style
- For more Healthy Eats ideas!
Make Ahead Healthy Stuffing follow with Healthy Treats:
- Pumpkin Pie 2 ways with 3 different crust
- Apple Pie
- Gluten Free Pumpkin Cookie with optional cashew icing
Additional Treats for Thanksgiving or Christmas holidays!
- Double Chocolate Truffles – with coconut cream! so dreamy!
- Almond/ Peanut Butter Cookies! made with almond flour – gluten free!
- Healthy Oatmeal Chocolate Cookies
- Chocolate Ganache Bonbon
- Fluffy Light Cookies – with Chocolate Chips!
- Orange Fennel Twist Appetizers! OR Cheesy ‘Green Chile’ Twist Appetizer
- Raspberry Banana Coconut Nice Cream (no dairy ice cream)
- Banana Pecan Ice Cream – vegan, gluten-free and dairy-free!
- For more Healthy Treats ideas!
Thanksgiving and Christmas Season could use some Holiday Healthy Living advise, but remember to celebrate with others! Eat the cake and enjoy yourself. Here are some helpful hints on how to survive the holiday season:
- Holiday Season before the Event
- Drinks for the Season and Anytime Healthier alcohol choices, if that can be said.
- Eating Out and Take Out
- Great Way to Catch Your Thoughts and Reduce Stress
FAQ
Q. Can I make this ahead of time?
A. Yes – that’s the whole point. Dry the bread and sautĆ© the vegetables up to 2-3 days ahead, storing them separately. You can even fully assemble the dish (unbaked) up to 2 days ahead and refrigerate it, then bake it day-of.
Q. Can I freeze this?
A. Yes – freeze it unbaked, then thaw in the fridge overnight before baking as directed, adding a few extra minutes if it’s still cold from the fridge.
Q. What if my bread isn’t stale yet?
A. Toast the cubes at 350Ā°F (175Ā°C) for 10-15 minutes to dry them out before proceeding with the recipe.
Q. I like my stuffing moist – how do I make sure it’s moist?
A. To keep moist, put aluminum foil over or lid of baking dish, bake at 375Ā°F (190Ā°C) for 20 min. Then remove top and bake for 5 minutes or/ and Add Broil for 2 minutes if you want it just crisp on top.
A Holistic Nutrition Tip
Gratitude and food have always been tied together for me. Growing up on a farm, you understand pretty early that a good harvest isn’t something to take for granted. This stuffing, built from sourdough or whole grain bread and real vegetables rather than a box mix, is a small way of carrying that same spirit into a holiday that’s already about giving thanks. Making it ahead also means you get to actually be present at the table instead of stuck in the kitchen which to me, is the whole point of Thanksgiving.
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RECIPE
Make Ahead Healthy Stuffing
Ingredients
Dry Ingredients let dry our on countertop or cut that day if needed
- 8 cups sourdough or whole grain bread cubed and dried
Wet Ingredients – fry and put in airtight container in fridge for days
- 2 cups mushrooms sliced
- 2 celery sticks diced
- 1 medium red onion or yellow diced
- 4 tbsp butter or olive oil
- 1 tbsp fresh sage chopped
- 1 tbsp fresh thyme chopped
- 1 tsp sea salt or himalayan salt
Add that day
- 1.5 cups vegetable broth or chicken broth
- 2 large eggs
Instructions
- Cube bread – about two slices less than a loaf – and put in a big bowl, let sit out to dry for 2 days or bake at 350F (175 C) for 10 to 15 minutes.
- Sauted vegetables: Cook 2 cups mushrooms, sliced, 2 celery stalks, diced, and 1 medium yellow onion, diced in 3 tablespoons butter or olive oil until softened, about 8 minutes.
- Chop herbs put in a separate container with paper towel or with the saute vegetables in airtight container in fridge. Can wait 2-3 days in fridge for Thanksgiving or holiday day to make it.
- When ready to prepare stuffing for thanksgiving. Take out 9 x13 baking pan, add bread cubes, sauted vegetables and Bind. Bind: Whisk eggs with broth, add 1 tsp of salt. Stir all together. Drizzle 1 tbsp of butter on top and bake
- Bake: Transfer to baking dish and bake at 375oF (190Ā°C) until golden on top. Bake for 20-25 minutes and check.
- If you want it more crisp ontop – add 1-2 minutes of Low Broil. Watch it!
- LIKE MOIST STUFFING : If you want a moist stuffing, then cover with aluminum boil or baking dish lid, bake for 20-25 minutes at 375oF (190Ā°C). If still wet, add 5 minutes with lid off.
Notes
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