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Whole Wheat Herb Stuffing

Whole Wheat Herb Stuffing

Jennifer Pullman
Homemade stuffing made with fresh veggies and whole wheat bread is a healthier option than premade stuffing mixes.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 12
Calories 165 kcal


  • Casserole dish
  • Mixing bowl


  • 16 slices of whole wheat bread cubed and dried
  • 1 cup chopped onion
  • 2 stalks of celery diced
  • 1 carrot diced
  • 2 cloves garlic minced
  • 6 Tablespoons unsalted butter melted
  • 2 Tablespoons chopped fresh parsley
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon chopped fresh thyme
  • ¼ teaspoon dried marjoram
  • 2 cups low sodium chicken broth
  • 1 egg
  • ¼ teaspoon pepper


  • Preheat oven to 350 degrees F.
  • In a saucepan heat 3 tablespoons of unsalted butter over medium heat.
  • Saute onion, celery, carrots, and garlic until softened (about 5 minutes).
  • Add in parsley, rosemary, thyme, and marjoram, cooking for an additional 2 minutes.
  • Place dried bread cubes into a large bowl.
  • Pour vegetable mixture over bread and stir to coat.
  • Place broth, egg, and pepper into bread mixture and stir to coat well.
  • Place stuffing mixture into a buttered baking dish.
  • Pour 3 tablespoons of melted unsalted butter evenly over stuffing.
  • Bake for 30-45 minutes until top of stuffing is browned.


If you don't have fresh herbs you can use dried.  You may use 2 teaspoons of dried parsley, 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.


Serving: 0.5cupsCalories: 165kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 29mgSodium: 177mgPotassium: 192mgFiber: 3gSugar: 3gVitamin A: 1163IUVitamin C: 4mgCalcium: 59mgIron: 1mg
Keyword whole grain stuffing
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