Grilled Bread Stuffing
YES we are doing it. Making grilled bread stuffing!
This might just be the most incredible Thanksgiving stuffing I have EVER tried. The flavor is classic and simple but savory and incredible
So here’s how to do it!
First, grill your bread as the initial step. You don’t need to worry about using stale bread. Grilling it will give it that texture. If you want to get a head start on things, you could even grill it the night before. But honestly, if you’re going to grill your turkey anyway, you may as well just throw the bread on the grill right before!
IT ONLY TAKES A FEW MINUTES. IT’S SO SUPER QUICK.
In order to give it that classic stuffing texture, when some pieces are toasty and crisp and others are slightly soft and chewy, I use a bit of ungrilled bread too. For the whole dish, I like a mix of sourdough and white Italian bread.
Now if I’m being honest, the rest of this stuffing is boring. Okay, not BORING, but it’s traditional. Which is usually the best kind of stuffing.
I make it like I always make my stuffing on Thanksgiving, I just do it with grilled bread. Now you can do it with grilled bread!
The important part is sautéing your onion and celery in lots of butter. And yes… there is a lot of butter. There is even more butter after that. It’s the key component to fantastic stuffing.
The other ingredient that is a game changer? Fresh herbs. You can use whatever you love, but I’m partial to parsley, sage and rosemary.
Then the rest is history! Make a binder with some eggs, give a good shower of salt and pepper, bake it until it comes together and the edges and corners get all extra crunchy and crispy.
Ooooh so good. Those are the parts I love to cover in gravy. I can never get enough.
For as long as I can remember, my mom has always made the best stuffing. It’s so traditional and classic but very flavorful and everyone adores it. This is one of the only versions that has come close to (or maybe even beats?!) it.
GRILLED BREAD STUFFING
GRILLED BREAD STUFFING
Preheat your grill to medium-high heat. You want the temperature around 400 to 425 degrees F. Spray or brush a 9x13 inch baking dish (or roasting pan) with the melted butter.
Brush both sides of the italian bread slices with olive oil. Once the grill is hot, place the bread on the grates. Grill on both sides until charred and grill marks appear, about 1 to 2 minutes per side. Let the bread cool completely. Once cool, tear or chop the slices into pieces.
Preheat the oven to 350 degrees F. Toss together the sourdough pieces of bread and the grilled pieces of bread in the buttered baking dish.
Heat a large skillet over medium heat and add the butter. Once melted, stir in the onion, celery, garlic, salt and pepper. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes.
Pour the entire butter/onion/celery mixture over the bread pieces in the baking dish. Add the fresh herbs on top. Add in 1 cup of stock. Toss everything together.
In a small bowl, whisk together the eggs and remaining stock. Pour it over the bread and mix everything well to combine. I like to mix very well so there are no big spots of egg anywhere.
Place the stuffing in the oven and roast for 60 to 75 minutes. You want the internal temperature of the stuffing to be 160 degrees F when tested with a thermometer. If the edges start to burn too much, you can tent the stuffing with foil.