What’s the best bread to make stuffing?

This is a whole wheat stuffing recipe, so I recommend using whole wheat or multigrain bread (as long as it doesn’t have too many seeds). But, when it comes to stuffing, you can really use any kind of stale bread you have on hand.

What’s the best type of sausage to use in stuffing?

To keep this recipe easy, I use pre-cooked (smoked) kielbasa sausage. To make it a little leaner, you can also use lean turkey kielbasa. You can use any type of pre-cooked sausage, or if you prefer, you can cook some ground Italian sausage and add it to the stuffing mixture.

What type of apple is best to use in stuffing?

Sweet and tart apples with a crisp bite are always great for adding to stuffing. We love to use Honeycrisp apples, but Pink Lady, Gala or even Granny Smith apples will work too.

Can you use dried cranberries instead of fresh?

I haven’t tried this recipe with dried cranberries but they should work. They will just create a sweeter and less tart flavoured stuffing.

Can you use frozen cranberries?

I’ve tested this recipe with frozen cranberries and it makes the stuffing a bit mushy. If you have frozen cranberries, defrost them first and pat them dry before adding them to the stuffing mixture.

Can you freeze stuffing?

I don’t recommend making and freezing the full batch, but I’ve frozen leftover stuffing in small portions. Just let the stuffing defrost in the fridge overnight and reheat in the oven on 350F for 10-15 minutes.

Whole Wheat Stuffing Recipe

Description

This Whole Wheat Stuffing Recipe is made with whole wheat bread, kielbasa sausage, tart cranberries, juicy apple and fresh herbs! It bakes up golden brown with crispy edges and makes the perfect addition to your Thanksgiving or Christmas menu!

Ingredients

8 cups stale cubed bread, whole wheat or multigrain
3 1/2 tablespoons extra virgin olive oil, divided
1 cup chopped smoked kielbasa sausage, cut into 1/2-inch pieces
3/4 cup chopped celery
1/2 medium-sized yellow onion, chopped
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 small Honeycrisp apple, cut into 1/2-inch pieces
1/2 cup fresh cranberries
1 cup no salt added chicken broth
1 large egg
1 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Preheat oven to 250F. Arrange the cubed bread in a single layer on a large baking sheet. Toast for 25-35 minutes, or until crispy, like croutons. Keep an eye on them. They shouldn’t brown but they will dry out. Remove from oven and let cool.
Preheat oven to 350F and grease an 8 x 11 inch baking dish. (A similar size dish will work).
Heat 1 tablespoon of oil over medium heat in a skillet and brown the sausage. (This should just take 3-5 minutes).
Add another 1/2 tablespoon of oil along with the celery, onion, garlic and herbs. Saute until softened and fragrant, or about 5 minutes. Reduce the heat if necessary.
In a large bowl, add the toasted bread cubes, sausage/veggie mixture, apple and cranberries.
In a small bowl, whisk together the broth, egg and remaining 2 tablespoons of oil. Pour over the stuffing mixture, add the salt and pepper, and gently toss to combine until the bread cubes are coated.
Transfer the stuffing to the prepared baking dish and bake for 55-65 minutes, or until golden brown and crispy on top. (Check on it after 30 minutes. If it’s browning too much, cover with foil and continue baking).

Notes

While stale bread might be dry enough, I usually toast the bread cubes to make sure they’re completely dried out. This will help prevent soggy stuffing.
If you’re using regular broth (as opposed to no salt added) and your kielbasa is overly salty, you may wish to reduce or omit the extra salt added to the recipe.
Make sure your kielbasa sausage is smoked (pre-cooked). You can also use any type of pre-cooked sausage, or if you prefer, you can cook some ground Italian sausage.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.