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Thanksgiving Stuffing

  • Prep Time: 3 hours
  • Cook Time: 50 min
  • Total Time: 3 hours and 50 min
  • Yield: 1- 9x13 inch baking dish

Ingredients:

Makes 2 Loaves 

2 boxes Simple Mills Artisan Bread Mix, follow loaf directions 

6 egg 

½ cup water 

4 tbsp olive oil 

4 tbsp apple cider vinegar 

 

For the Stuffing 

2 celery ribs, sliced 

1 bulb garlic, minced 

2 cup white wine 

2 leeks, sliced and rinsed in a bowl of cool water to remove any sandy dirt 

1 large white onion, diced 

1 apple, diced 

1 egg 

¼-½ cup chicken bone broth 

¼ cup olive oil 

1-2 tsp salt 

8 small dried sage leaves 

1 tsp pinch of thyme 

4 tbsp butter, cut into small pieces 

Instructions:

BAKE bread ahead of time according to the loaf directions provided on the back of the Simple Mills Artisan Bread mix box and allow to cool completely. You should make 2 individual loaves of  bread. 

PREHEAT oven to the lowest setting. 

TEAR the loaves of bread into 1-inch chunks and spread on a large baking sheet.  

DEHYDRATE until completely dried out and slightly crispy, about 1-2 hours. You can also use a dehydrator or air fryer. 

PREHEAT oven to 350ºF and oil a 9x13 inch baking dish. 

ADD olive oil to a large skillet over medium heat and saute the onion and garlic until slightly caramelized, about 10-15 minutes. 

ADD celery, leeks, sage, and thyme, and cook until softened.  

POUR white wine into the mixture, and bring to a simmer. Cook for 5-10 minutes to cook off the alcohol. 

SEASON with salt and pepper, adding more if needed. 

MIX together the egg and bone broth in a large bowl. 

ADD the dehydrated bread and apple, and pour the white wine mixture over the top, evenly distributing throughout. 

TOSS well to combine, then let sit for 5 minutes to allow the bread to absorb the liquid, tossing a few more times. 

SCOOP the bread mixture into the prepared baking dish and dot with butter. 

BAKE the stuffing for 40-50 minutes. 

SERVE immediately. Enjoy! 

Tips:

Vegan/Vegetarian Options: Use vegetable broth in place of bone broth. Use dairy-free butter or more olive oil instead of butter. 

Make Ahead Options: Bread can be baked and dried days ahead and stored in airtight containers until ready to assemble and bake. 

Cut the recipe in half for a smaller crowd and bake in a 9x9 inch square baking dish.