Grilled Bread Stuffing
User Reviews
5
Grilled Bread Stuffing
Description
This recipe for Grilled Bread Stuffing begins by grilling slices of Italian bread brushed with olive oil directly on the grill to impart char marks and a smoky taste. The grilled bread cools and is torn into pieces, then mixed with torn sourdough bread. Vegetables like sweet onion, celery, and garlic are sautéed in butter to soften and release their aroma before being combined with the bread mixture. Fresh herbs including parsley, sage, rosemary, and thyme add aromatic layers.
The mixture is moistened with chicken or turkey stock and bound with large eggs, ready to be baked. The grilling step adds a crisp texture and an additional flavor dimension compared to traditional bread stuffing. The balance of tender vegetables and herbs with the toasted bread creates a stuffing that complements poultry and holiday meals.
This preparation requires a grill temperature around 400-425°F for the bread and oven baking at 350°F for the assembled stuffing. Using a buttered baking dish prevents sticking and enriches flavor.
Ingredients
- 2 tablespoons butter melted
- 1 Italian bread sliced into 1-inch slices (1 standard loaf is about 1 pound of bread, loaf
- 3 tablespoons olive oil
- ½ sourdough bread torn into pieces, loaf
- 1 butter melted, stick
- 2 cups sweet onion chopped
- 1 cup celery chopped
- 4 garlic minced, cloves
- 1 teaspoon salt
- 1 teaspoon black pepper freshly cracked
- ½ cup parsley fresh chopped
- 2 tablespoons sage chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme chopped fresh
- 2 cups chicken stock or turkey stock
- 2 egg large
Instructions
- Preheat your grill to medium-high heat. You want the temperature around 400 to 425 degrees F. Spray or brush a 9x13 inch baking dish (or roasting pan) with the melted butter.
- Brush both sides of the italian bread slices with olive oil. Once the grill is hot, place the bread on the grates. Grill on both sides until charred and grill marks appear, about 1 to 2 minutes per side. Let the bread cool completely. Once cool, tear or chop the slices into pieces.
- Preheat the oven to 350 degrees F. Toss together the sourdough pieces of bread and the grilled pieces of bread in the buttered baking dish.
- Heat a large skillet over medium heat and add the butter. Once melted, stir in the onion, celery, garlic, salt and pepper. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes.
- Pour the entire butter/onion/celery mixture over the bread pieces in the baking dish. Add the fresh herbs on top. Add in 1 cup of stock. Toss everything together.
- In a small bowl, whisk together the eggs and remaining stock. Pour it over the bread and mix everything well to combine. I like to mix very well so there are no big spots of egg anywhere.
- Place the stuffing in the oven and roast for 60 to 75 minutes. You want the internal temperature of the stuffing to be 160 degrees F when tested with a thermometer. If the edges start to burn too much, you can tent the stuffing with foil.
User Reviews
Overall Rating
5
You'll Also Love
