-2 teaspoons poultry seasoning
-1 teaspoon garlic granules
-1 teaspoon onion granules
-1 teaspoon dried parsley
-1 teaspoon salt
-5 turns of the pepper grinder
How To:
Preheat oven to 325 degrees
1. Cut bread into preferred cubes (small, med, or large).
2. In a large bowl add the bread with poultry seasoning, garlic grans, onion grans, parsley, salt, and pepper. Toss until incorporated.
3. Drizzle in oil and mix very, very well until all the cubes are coated with oil.
4. Transfer the mixture onto 2 baking sheets (or whatever you have on hand…I used my stainless steel baking sheet and a glass Pyrex). Make sure each bread cube is touching the baking surface. Do not layer the cubes, as they will not toast properly if they are on top of each other.
5. Transfer bread cubes to oven and toast for 20 minutes. After this initial 20 minutes, give the cubes a toss around, and then turn the temperature down to 250 degrees and toast for an additional 15 minutes. After the total 35 minutes of toasting, check some of the LARGEST cubes for texture. If they are still soft, then toast for an additional 5 minutes. Keep checking for texture, being careful to not burn the smaller cubes. Mine all toasted up within the initial 35 minute toasting (with a medium/large cube cut). If you go with really small cubes, check for texture after the initial 20 minute toasting time (the smaller cubes will toast up faster and may burn).
Notes:
*Please adjust seasoning to your bread weight. If the bread you purchase weighs more, then add in slightly more seasoning and oil. And remember to always add your seasoning, salt, and pepper to taste. Upon making any recipe, always test for spice level. We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.
Hi Amber ~ This sound really great but I have a quick q. What all do you put in your final stuffing dish? In that last pic, I see what appears to be black olives and perhaps sautéed onions and celery. I know it’s all personal preference but I was just curious what you did there. And did you use any additional seasonings? I’ve never made my own stuffing and I absolutely LOVE stuffing but have only had Stove Top (believe it or not). Stove Top with added cranberries, toasted pecans and sautéed mushrooms. Heavenly but not as healthy as I’d like. Thanks so much in advance for your time.
Hi Dana,
Great question! I am still working on the recipe, but I can tell you what I did if you want to try. I didn’t use enough liquid, so I found it dry, although my husband loved it…but I am very particular about stuffing and hold my standard high against my Gramie’s recipe (the texture was so very moist and delicious). So I am trying to replicate that. I am going to share what I used for the seasoning and other fixins’ and then my recommendations below!
Let me know if you give it a try. Thanks
Here is what I used for my first go around (but again, I found it too dry), so next time I am going to use vegetable or chicken stalk (I just used water), an extra cup of liquid (totally 5 cups), baking longer, and covering with a tight fitting lid.
In large pot, saute:
1 1/2 cup onion
3 cups mushrooms
1 cup celery
1 cup peeled and chopped apple
1/2 cup cranberry
1/2 cup pecans or walnuts
Add below seasonings in the saute. (Not the water)
(Saute all of this, but leave out cranberries and walnuts until the final few minutes of saute)
1/2 teaspoon salt (or more to taste)
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic grans
1 tablespoon fresh sage (optional)
4 cups liquid (see note above on adding 5 cups)
Okay, so saute the ingredients with seasoning, add in the cranberries/walnuts toward the end. Then add in all the toasted bread cubes – stir. Start adding in the liquid 1 cup at a time. Add in, then stir, add another, stir. What you want it is a pretty thick and moist mixture (this might or not might take the entire 5 cups, you need to be the judge of the texture).
Transfer mixture to the Pyrex. Use 8×8 or 7×11 or any baking dish with a lid. Cover tightly and bake at 375 for at least an hour. Check at 1 hour. You can remove the lid and continue baking an additional 10 – 15 minutes to crisp up the top.
Let me know if you experiment!
Yummy Yummy Yummy!!! I’m definitely going to use your recipe with my grain free cornbread I have saved in the freezer. I think I’ll even use your stuffing recipe you posted above. Thanks so much!!! I can’t wait to try it… pinning it right now
Hi Cassidy,
Oh please let me know how it turns out. I LOVE cornbread stuffing. Hope you have a great Thanksgiving. I always smile when I think about my foodie blogger friends during big foodie Holidays. I could not be happier cooking up a storm and making a perfect mess of my kitchen. Love this time of year, the fall bounty, all the comforting recipes we’ve been eating since children (well, healthy versions that is).
Hugs to you.
Ok. THAT sounds incredibly ridiculously awesome! YUM. And I’m telling you now, I WILL be making this. And I can’t thank you enough for taking the time to share all of that with me AND for getting back to me so quickly. You’re awesome. I found your blog approx. 3 weeks ago, through one of the other healthy food blogs I follow (couldn’t tell you exactly which one), but am I so very glad I have found you!!!
And by the way, made your Pumpkin Pie Bites yesterday and we LOVE them. The Maple Coconut Whipped Cream turned out perfectly (and what a super easy recipe to boot. LOVE it!). So thank you for that as well.
Happy Thanksgiving to you and yours and I so look forward to trying many of your awesome recipes!
Hi Dana,
Well you just made my day. I have been sitting here with my laptop most of the day sick with a cold and sinus infection (intermittently playing with my son, reading books, making cookies, and blowing my nose) and your comment just put a smile on my face. So glad you are here and finding some new recipes to try.
So glad to hear the pumpkin pie bites worked out for you. I haven’t made them since last year, so I made some again this afternoon with almond flour. It dramatically changed the texture, and I prefer them with whole almonds.
Anyway, please let me know how the stuffing works out. I would love a recipe tester on this one! I was going to make it again today with the changes, but I won’t make it to the store in time. Little guy just went down for nap.
Thanks again for your note today, Dana. You also have a great Holiday and enjoy your Thanksgiving.
yummy seasonings Amber! Happy turkey day!
Thanks for the recipe Amber, Hopefully i will be travelling soon to visit my granny , will make some bread cube and surprise her.