Traditional Bread Stuffing

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Complement your turkey with this gluten-free and dairy-free version of traditional bread stuffing. Made with Pamela’s Bread Mix.

Traditional Bread Stuffing

Yield: 10 servings

Traditional Bread Stuffing


  • 10 cups of 1" dried bread cubes from a loaf of Pamela’s Amazing Bread
  • 10 TBSP butter or butter substitute
  • 6 celery ribs, finely chopped
  • 2 onions, finely chopped
  • 2 bay leaves
  • 1 TBSP sage
  • 1 TBSP marjoram
  • 1 TBSP thyme
  • 2 tsp Savory (There is Summer Savory and Winter Savory, as well as creeping, African, Savory of Crete, etc. If you can't find Savory, a good substitute would be 1 tsp rosemary or 2 more tsp of thyme and/or oregano)
  • ½ tsp nutmeg
  • ½ cup chopped parsley
  • 3 cups chicken stock (or vegetable stock)
  • 2 eggs, beaten
  • Optional: 10 medium porcini mushrooms
  • salt & pepper to taste
  • Note: If using dried herbs in place of fresh herbs, use ⅓ to ½ of the amount of fresh herbs called for in the recipe


Melt the butter. Add celery and onions and cook until golden brown, about 18-20 minutes. Add the bay leaves and fresh herbs and cook about 2 minutes until fragrant. Discard bay leaves.

OPTIONAL: Sauté 10 medium sliced porcini mushrooms in 3 TBSP butter, and add to the herbs.

Add the cooked vegetables and herbs to a large bowl with the dried bread cubes, broth and eggs. Toss gently to combine.

Bake at 375° in a buttered dish covered with foil for 40 minutes and then remove foil and bake until top gets golden, about 20 minutes longer.

© Pamela's Products, Inc.

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