Do I need to use whole wheat bread for this stuffing?

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.

Can I use ground sausage instead of kielbasa?

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.

Why is my stuffing soggy on the bottom and/or too crispy and dry on top?

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.

Can you make this stuffing in advance?

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.

Whole Wheat Stuffing with Sausage

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

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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.