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Whole Grain Stuffing With Sage

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  • Author: Emily Smith
  • Total Time: 55 minutes
  • Yield: 8 1x


This easy whole grain bread stuffing is bursting with delicious Thanksgiving flavours the entire family will enjoy. 


  • 35 slices 14 grain bread
  • 35 slices everything-seasoned bread
  • 35 slices whole grain bread
  • 3 Tbsp extra virgin olive oil
  • 1 small cooking onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 cups chicken broth
  • 1 cup turkey gravy, prepared and cooled
  • 2 large eggs, beaten
  • 1 Tbsp garlic and herb seasoning 
  • Dried or fresh sage, to taste
  • Salt and pepper, to taste


  1. Preheat the oven to 300 F. Cut the bread into 1-inch pieces. You need 6 cups, approximately 3-5 slices of each loaf, depending on the size of each slice. Place the bread pieces in a 9 x 13-inch baking dish and bake for 20 minutes in the oven. Remove and cool.
  2. In a large frying pan over medium heat, add olive oil, onions, celery, carrots and salt and pepper, to taste. Cook for 10-12 minutes. Remove from heat and cool.
  3. Preheat the oven to 350 F. Whisk 2 cups chicken broth, gravy, eggs, seasoning, and dried or chiffonade fresh sage in a large bowl. Add the cooked vegetables and bread. Gently stir to coat the bread.
  4. Wipe down the baking dish and lightly grease it with olive oil. Transfer the stuffing mixture into the baking dish. Over the top, pour up to 1 cup of reserved broth. The stuffing should be moist (not soaked).  Cover with grated mozzarella cheese, salt, and pepper.
  5. Bake for 30-35 minutes. If desired, broil for a few minutes until golden on the edges. Remove from the oven, top with a sprinkle of dried or chiffonade fresh sage, and serve hot.
  • Prep Time: 20
  • Cook Time: 35
  • Category: Side Dish
  • Cuisine: American