This is the stuffing of my childhood – minus the store bought boxed croutons and canned condensed soup that is. Before I knew better I used to absolutely love this stuff and crave it every Thanksgiving (and would be outright upset if for some reason it was left off the menu)! So I just had to sit down and figure out how to “real foodinize” this recipe so I could bring it back to our Thanksgiving table and also share it with all of you of course! And just like with any “made over” recipe that no longer contains processed ingredients or unwanted additives – it’s even better than the original. :)
Sponsor Shoutout: Plan to Eat
Just a reminder that our online recipe organization and meal planning sponsor, Plan to Eat, has their big Black Friday Sale starting the day after Thanksgiving. All annual subscriptions will be 50% off ($1.60/month)! Their website helps you organize your recipes (from blogs, cookbooks or recipe cards), keep track of what meals you want to make, and automatically generate your grocery list (from those recipes). Our blog team member Kiran lives by this website and especially loves how it helps her remember what recipes she has made (and what her family thought of them). She says, “It’s a great way to keep recipes organized all in one place that’s always accessible. I love that I create my own meal plans with it!”
They’ve got a great, quick video that explains their service in detail, and you can also check out their website to try their free 30-day trial. If you are already a Plan to Eat user (which I know many of you are!) we’d love to hear your feedback in the comments.
Classic (Whole Wheat) Bread Stuffing
- 6 tablespoons butter
- 1 onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 8 oz mushrooms sliced or diced
- 4 tablespoons whole-wheat flour
- 1 cup milk
- 1 cup chicken broth
- 1/2 teaspoon salt
- 6 pieces whole-wheat bread sandwich, cut into 1" cubes (about 6 cups worth)
- 2 eggs beaten
Preheat the oven to 350 degrees F.
In a large saute pan over medium heat, melt the butter. Add the diced onions and bell peppers and cook while stirring occasionally until soft but not brown, about 3 to 4 minutes. Add the garlic and mushrooms and saute for another 2 to 3 minutes.
Sprinkle the flour over top and stir vigorously while it gets absorbed by the mushrooms and browns, about 1 to 2 minutes. Be careful not to let the flour burn. Pour in the milk, broth, and salt and cook while scraping the brown bits off the bottom of the pan until the liquid thickens to the consistency of gravy, about 1 to 2 minutes. Turn off the heat and fold in the bread cubes until evenly coated.
Remove the pan from the stove and let it cool for a few minutes. Stir in the eggs and then transfer the whole mixture to a rectangular baking dish (or stuff it inside the turkey). If cooking as a separate casserole bake until golden brown on top, about 40 minutes.
We recommend organic ingredients when feasible.