Whole Wheat Stuffing Recipe

This easy whole wheat stuffing recipe is a healthy version of a holiday classic – made with cubed whole wheat bread, onions, celery, and spices! It’s unbelievably easy to make from scratch, and tastes way better than store bought.

One of the best homemade stuffing recipes out there, and so good because it is made with really good whole wheat bread. Great for stuffing in a turkey, baking in a dish, or eating on its own.

Stuffing Recipes Made with the Best Ingredients

This wheat stuffing is a fantastic recipe for the holidays – add it to your Christmas, Thanksgiving, or Hanukah table and enjoy.  This will be one crowd pleaser salad recipe everyone will love.  

And this simple make-ahead side dish is fantastic to prep ahead of time. If you’re bringing this to a holiday potluck or family feast, check out my Thanksgiving hostess gift guide, or Holiday Christmas Hostess Guide for a thoughtful & affordable gift for your host.

Browse all our holiday recipes for more cooking inspiration.

What’s In This Easy Sourdough Stuffing Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Whole Wheat Bread made with our favorite Sprouted Whole Wheat Flour: I used a combination of this organic sprouted whole wheat flour and all purpose to make this loaf light and fluffy.  You can use all whole wheat flour, but the texture will be denser and it won’t rise as much – that’s why I found the combination of the two flours does the trick perfectly!
• Onion
• Celery
• Garlic
• Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Garlic Powder
• Ground Sage: I love adding this ground sage to stuffing, its a classic!
• Walnuts: I topped the stuffing with walnuts with some extra crunch and delicious flavor. The walnuts bake in the oven and get all warm and toasted.

How Do I Make This Sourdough Bread & Sage Stuffing Recipe?

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut the whole wheat loaf into 1/2 inch cubes. In a large bowl, toss the bread with olive oil and place on a sheet pan. Place the sheet pan on the center rack in the oven, and bake for 15 minutes, flipping halfway.
3. In a large pot, heat the olive oil over low heat and sauté the onion, celery, and garlic for 4 to 5 minutes until veggies begin to soften. Add the vegetable stock, Herbes de Provence, garlic powder, sage, and salt.
4. Remove the toasted whole wheat bread from the oven, and place in the pan with the vegetables. Mix well until the vegetable stock has absorbed into the bread.
5. Transfer to a 13×9 baking dish and top with crushed walnuts. Bake uncovered in a 350 degree oven for 30 minutes until brown and crispy.

Easy Holiday Side Dishes You May Enjoy

• Slow Cooker Applesauce with Skin/Peels On Recipe
• Chopped Salad with Chickpeas Recipe
• Creamy Carrot Casserole Recipe
• Beet and Apple Salad Recipe
• Cheesy Pumpkin Orzo Recipe

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Whole Wheat Stuffing

Kelly Jensen

This whole wheat stuffing recipe is a better version of a holiday classic – made with cubed whole wheat bread, onions, celery, and spices! It's unbelievably easy to make from scratch, and tastes way better than store bought.

5 from 1 vote

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Holiday, Side Dish

Cuisine American

Servings 8 servings

Calories 357 kcal

Equipment

• Mixing Bowl
• 13 x 9 baking dish

Ingredients

  

1x2x3x

• 3 tablespoons olive oil
• 1 sweet onion diced
• 1 cup chopped celery
• 6 cloves garlic
• 2 cups Vegetable Stock
• 1 teaspoon Herbes de Provence
• 1 teaspoon garlic powder
• 1/2 teaspoon ground sage
• 6 cups whole wheat bread cubed, see note below
• 1/2 cup walnuts

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the sourdough loaf into 1/2 inch cubes. In a large bowl, toss the bread with olive oil and place on a sheet pan. Place the sheetpan on the center rack in the oven, and bake for 15 minutes, flipping halfway.
• In a large pot, heat the olive oil over low heat and sauté the onion, celery, and garlic for 4 to 5 minutes until veggies begin to soften. Add the vegetable stock, Herbes de Provence, garlic powder, sage, and salt.
• Remove the bread from the oven, and place in the pan with the vegetables. Mix well until the vegetable stock has absorbed into the bread.
• Transfer to a 13×9 baking dish and top with crushed walnuts. Bake uncovered in a 350 degree oven for 30 minutes until brown and crispy.

Nutrition

Calories: 357kcalCarbohydrates: 50gProtein: 13gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 510mgPotassium: 543mgFiber: 12gSugar: 9gVitamin A: 69IUVitamin C: 2mgCalcium: 311mgIron: 5mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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