This Whole Wheat Stuffing Recipe is made with toasted whole wheat bread cubes, kielbasa sausage, celery, onion and dried herbs. It’s heartier than stuffing made with white bread, but it still bakes up golden brown and buttery with all the amazing flavors of traditional stuffing. I promise it will be a crowd pleasing addition to your Thanksgiving or Christmas menu!
This recipe was originally published in 2019 and updated in 2021. It’s popular for holidays, so I decided to update the photos and make some changes to the recipe to make it even better.
The main changes include using butter instead of oil, as it adds the best flavor to stuffing, and taking out the apples and cranberries to keep the recipe more traditional. If you like apples and cranberries in your stuffing, this vegetarian apple cranberry stuffing is a delicious option!
The two things I love about this recipe are still the same – we’re making our own whole wheat stuffing cubes and using kielbasa as the sausage component. Kielbasa is normally pre-cooked (smoked) so you just need to brown it for a few minutes and it adds amazing flavor to this stuffing!
Table of contents
Ingredients and substitutions
Below is a brief overview of some of the key ingredients and recommended substitutions. The recipe card at the end of this post includes the exact ingredients and quantities used.
- Whole wheat bread – The recipe calls for whole wheat bread cut or torn into 1-inch cubes. I used a store-bought loaf of bread, but you can also use homemade. You’ll want your bread to be stale so it’s more absorbent, and fresh bread will just create soggy stuffing. For the best results, I normally toast the bread cubes.
- Sausage – You’ll want to use smoked (pre-cooked) kielbasa for this recipe. I’ve tried it with both pork and turkey kielbasa. Turkey is leaner and you can also find lean pork kielbasa. Using pre-cooked sausage is a great way to save a little time in preparing this stuffing.
- Celery, onion, garlic, dried herbs – These veggies and herbs are the aromatics that add a depth of flavor to the stuffing. You’ll want to cook them before adding them to the stuffing to draw out the aroma and soften them a bit. For the herbs, I used dried thyme, rosemary and sage.
- Broth – This helps keep the stuffing moist and adds similar flavor as if the stuffing was cooked in the turkey. I prefer to use no salt added chicken broth, especially since the kielbasa can be a little salty. You can use low sodium or regular chicken broth, just reduce the amount of salt you add to the recipe.
- Butter – The veggies and herbs are cooked in butter, and the excess butter adds moisture and flavor to the stuffing. I used unsalted, but again, if you only have salted, just omit the added salt in the recipe.
- Eggs – Since whole wheat bread is denser than white bread, I like to use two eggs in this stuffing. It adds moisture and helps bind everything together.
How to make stuffing with whole wheat bread and kielbasa sausage
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
Storage and reheating
If you have leftover stuffing, store it in an airtight container in the fridge for 2-3 days.
You can warm leftovers in the microwave but, to get the stuffing crispy again, it’s best to reheat it in the oven. Just spread it out on a baking sheet or in a dish and bake it on 350F for 10-15 minutes, or until heated through and crispy on top. Just keep an eye on it to ensure it doesn’t burn or dry out too much.
Key recipe tips
- Toast the bread. While stale bread might be dry enough, I usually don’t take any chances and toast the bread cubes to make sure they’re dried out. This will help prevent soggy stuffing.
- Brown the kielbasa. The kielbasa is fully cooked so it’s not absolutely necessary to brown it before adding it to the stuffing. I just like to do this because it adds extra flavor this way.
- Cover with foil. To get the top of the stuffing golden brown and crispy, it’s baked uncovered. If it looks like the top is starting to brown too much, just cover it with foil and continue baking.
Recipe FAQs
The amount of broth and eggs in this recipe is based on using whole wheat bread, which is denser than white bread. If you’d like to substitute with white bread, I suggest reducing the amount of liquid. Other dense breads like multi-grain will work in this recipe, just avoid seedy breads.
Absolutely! It’ll just take a few extra minutes to fully cook the ground sausage. It’s also a little greasier, so you may wish to drain the grease from the skillet before proceeding with the rest of the recipe.
Stuffing should be wet enough to bind together as it bakes but not too wet that it turns out soggy. If you use too much liquid or the bread cubes aren’t dried out enough, the stuffing may turn out mushy on the bottom. If the top is too dried out or crunchy, it means the bread cubes may have been toasted for too long or the top layer of bread didn’t absorb enough liquid. When mixing the bread cubes with the egg/broth mixture, just make sure all of the bread cubes are evenly coated but not completely soaked that they’re falling apart.
I don’t recommend making the stuffing in advance and letting it rest in the fridge, but you can prep some of the ingredients in advance and assemble when ready to bake. This includes drying out the bread cubes and storing them covered at room temperature. You can also chop the sausage and prepare the aromatics and store them in the fridge until ready to use. The other option is to bake the stuffing and store it in the fridge for 1-2 days. Then, you just need to reheat it the day of your holiday feast.
More holiday side dishes
- Roasted Brussels Sprouts with Prosciutto
- Air Fryer Baby Potatoes
- Air Fryer Herb and Garlic Carrots
- Cranberry Sauce with Chia Seeds
- Air Fryer Butternut Squash
- Roasted Red Pepper and Butternut Squash Soup
If you make this recipe, I’d love to hear what you think in the comments below!
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Whole Wheat Stuffing with Sausage
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Bake
- Cuisine: American, Canadian
Description
This Whole Wheat Stuffing Recipe is made with toasted whole wheat bread cubes, kielbasa sausage and dried herbs. It’s heartier than stuffing made with white bread, but still bakes up golden brown and buttery with all the amazing flavors of traditional stuffing!
Ingredients
- 8 cups cubed whole wheat bread (about 8–10 thick slices)
- 1/2 cup (113g) unsalted butter, divided
- 1 1/2 cups (125g) chopped smoked kielbasa sausage, cut into 1/2-inch pieces
- 3–4 stalks celery, chopped (about 1 cup)
- 1 medium-sized yellow onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups (360ml) no salt added chicken broth
- 2 large eggs
- Chopped fresh parsley to garnish, optional
Instructions
- Preheat oven to 250F. Arrange the cubed bread in a single layer on a large baking sheet. Toast the cubes for 12-15 minutes, flip them over and toast for another 12-15 minutes, or until crispy. Keep an eye on them. You want them to dry out, but you don’t want them browning.
- While the bread is toasting, melt a tablespoon of the butter over medium heat in a skillet and brown the sausage. (This should just take 3-5 minutes). Transfer to a plate.
- Add the remaining butter to the skillet and let it melt. Add the celery, onion, garlic, dried herbs, salt and pepper, and cook until softened and fragrant, about 5 minutes. Reduce the heat if necessary.
- In a large bowl, add the toasted bread cubes, browned sausage and vegetable mixture. Toss to combine.
- In a large measuring cup, whisk together the broth and eggs. Gradually pour over the bread cube mixture, gently tossing together until the bread cubes are coated.
- Set the oven temperature to 350F and grease an 8 x 11 inch baking dish. (A 9×9 inch square dish works too).
- Transfer the stuffing to the prepared baking dish and bake for 45-50 minutes. (Check on it after 30 minutes. If it’s browning too quickly on top, just cover with foil and continue baking).
- Remove from oven and let rest for 10 minutes before serving with some chopped fresh parsley (optional).
Notes
- While stale bread might be dry enough, I usually toast the bread cubes to make sure they’re completely dried out. You want them to be the texture of croutons. This will help prevent soggy stuffing. Avoid browning the bread cubes as this will make them too dry.
- If you’re using low sodium or regular broth and your kielbasa is overly salty, you may wish to omit the extra salt added to the recipe.
- The kielbasa is fully cooked so it’s not absolutely necessary to brown it before adding it to the stuffing. I just like to do this because it’s extra flavorful this way.
Looks so good! I really love any easy recipe and when you add sausage to it I’m there! Thanks for the great recipe Leanne!
We could all use a few easy recipes around the holidays! Thanks Christie!
I’m with your husband on this, I too could happily make a meal out of stuffing! Especially this stuffing, it looks so easy and delicious!
Haha! I think he’s in good company! Thanks Matt!
I could definitely make a meal out of stuffing! It’s my favorite dish at Thanksgiving! And this looks awesome. I love the addition of apples and cranberries!
Thanks Kelsie!
Cutest little kielbasa sausages ever! So perfect for this stuffing and I love the bright notes from the cranberries and the apples. Definitely a stuffing to keep in my recipe book. Pinned!
Thanks for pinning Milena! Appreciate it!
Honeycrisp apples are the best! Those and pink ladies, are my favourite. I think apples go SO well with pork, too. I can definitely see myself making this to bring to a family Thanksgiving or holiday dinner and getting rave reviews! Looks fantastic!
Yes, apples and pork are a great pair! Thanks Katherine!
This looks really delicious and perfect for Holidays. I will definitely put this on my list to give it a try. It’s a simple recipe. Just what I was looking for!
That’s great! Thanks Natalie!
I could legit make a meal outta stuffing. No lie. I’m obsessed! And this version looks delicious, especially with the sweet and savoury combo! Love how quickly it comes together too 🙂 Can’t beat that when planning a big meal!
For sure! Thanks Dawn!
I always use honeycrisp apples…they’re SO GOOD!! I love the kielbasa in this, my friend! I also love that you call it dressing – so fun! This would be an amazing addition to my Thanksgiving table!
Thanks Haylie! Honey crisp apples are the best!
I’m a huge fan of stuffing! I love how simple this is but looks amazing!
This is a perfect side dish for holiday meals.
Thanks Terry! Yes, great for the holidays!
What a colorful and delicious stuffing that is. Love the addition of apples and cranberries. Being a vegetarian, I can easily sub the sausage for a plant based alternate. Would love to try this for my family.
That’s a great idea to use a plant based alternative! Thanks Pavani!
Love the idea of adding apples and cranberries to stuffing. I tend to got a bit traditional when it comes to stuffing and end up with sage and onion. But you’ve now inspired me to try something a little different next time.
I’m happy I could inspire! Thanks!