Yes — we’re doing it: grilled bread stuffing.
This might be the best Thanksgiving stuffing I’ve ever tasted. The flavors are simple and classic, but savory, smoky and deeply satisfying.
It deserves every exclamation point.
With all my grilling obsession, how did I not think to grill bread for stuffing sooner? The idea actually came from Lacy — since we were grilling the turkey, why not grill the bread too?
Grilled bread brings so much more than texture: it adds smoky, charred flavor that transforms ordinary stuffing into something unforgettable.
Here’s how to make it:
Start by grilling your bread. You don’t need stale bread — grilling gives it the ideal texture. You can even grill the bread ahead of time, but if you’re grilling the turkey, just toss the bread on right before. It only takes a few minutes per side, and the charred flavor is worth every second.
Quick and easy — just a few minutes on the grill.
For the stuffing’s classic contrast of crunchy and tender pieces, I use some ungrilled bread mixed in with the grilled slices. My favorite combination is sourdough and white Italian bread to get both chew and structure.
The rest of the recipe is pleasantly familiar and straightforward — the kind of traditional stuffing everyone loves. Sauté onion and celery in a generous amount of butter until soft and aromatic. Don’t skimp on butter; it’s essential for rich, satisfying stuffing.
Fresh herbs change the whole dish. I prefer a mix of parsley, sage and rosemary — use what you like, but fresh herbs make a big difference.
To bind the stuffing, whisk eggs with stock, season well with salt and pepper, and pour over the bread mixture. Mix thoroughly so the eggs are evenly distributed, then bake until the center sets and the edges get golden and crisp. The crunchy corners are my favorite part — perfect with gravy.
My mom’s stuffing is legendary in our family, and this grilled version is one of the few that comes close — maybe even surpasses it. I may make this grilled bread stuffing every year from now on.
Grilled Bread Stuffing
Grilled Bread Stuffing
Yield:
8 people
30 minutes
1 hour 30 minutes
2 hours
Pin Recipe
Leave a Review »
Ingredients
- 2 tablespoons butter, melted
- 1 loaf Italian bread, sliced into 1-inch slices (about 1 lb)
- 3 tablespoons olive oil
- 1/2 loaf sourdough bread, torn into pieces
- 1 stick butter, melted
- 2 cups chopped sweet onion
- 1 cup chopped celery
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1/2 cup fresh chopped parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 cups chicken or turkey stock
- 2 large eggs
Instructions
-
Preheat the grill to medium-high (about 400–425°F). Brush or spray a 9×13-inch baking dish with melted butter.
-
Brush both sides of the Italian bread slices with olive oil. Grill until charred with good grill marks, about 1–2 minutes per side. Cool, then tear or chop into pieces.
-
Preheat the oven to 350°F. Toss the sourdough pieces with the grilled bread in the buttered baking dish.
-
In a large skillet over medium heat, melt the stick of butter. Add onion, celery, garlic, salt and pepper. Cook until the vegetables soften, about 5–6 minutes.
-
Pour the butter and vegetable mixture over the bread pieces. Add the fresh herbs and 1 cup of stock, then toss to combine.
-
Whisk the eggs with the remaining stock in a small bowl and pour over the bread. Mix thoroughly so the egg is evenly distributed.
-
Bake for 60–75 minutes, until the stuffing reaches 160°F internally and the top and edges are golden and crisp. Tent with foil if the edges brown too quickly.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Post a photo to the Facebook page — I appreciate you so much!
Give me all the gravy.