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Whole Wheat Herb Stuffing
Jennifer Pullman
Homemade stuffing made with fresh veggies and whole wheat bread is a healthier option than premade stuffing mixes.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Side Dish
Cuisine
American
Servings
12
Calories
165
kcal
Equipment
Casserole dish
Mixing bowl
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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.
Nutrition
Serving:
0.5
cups
Calories:
165
kcal
Carbohydrates:
18
g
Protein:
6
g
Fat:
8
g
Saturated Fat:
4
g
Cholesterol:
29
mg
Sodium:
177
mg
Potassium:
192
mg
Fiber:
3
g
Sugar:
3
g
Vitamin A:
1163
IU
Vitamin C:
4
mg
Calcium:
59
mg
Iron:
1
mg
Keyword
whole grain stuffing
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