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.
It deserves all the exclamation points in the world.
How is it possible that with all of my grilling obsessions, I didn’t think about grilling my bread for stuffing until right now?
I mean, HOW?!
Okay and actually, it wasn’t even me who thought of it. Lacy looked at me and was like… what is we grill the bread for stuffing since we’re grilling the turkey?!
And then my brain exploded.
It’s no secret that I freak over all forms of grilled bread. It gets so smoky, so charred. So flavorful! I knew that if we grilled it and then chopped it up for stuffing, it would be a HIT.
And it is.
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.
It’s very possible that I may only make grilled bread stuffing from here on out. Wowza.
Grilled Bread Stuffing
- 2 tablespoons butter melted
- 1 loaf of italian bread, sliced into 1-inch slices (1 standard loaf is about 1 pound of bread)
- 3 tablespoons olive oil
- ½ loaf sourdough bread, torn into pieces
- 1 stick butter, melted
- 2 cups chopped sweet onion
- 1 cup chopped celery
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- ½ cup fresh chopped parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 cups chicken or turkey stock
- 2 large eggs
- 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.
Give me all the gravy.