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Whole wheat stuffing in a white baking dish with cranberries and sage off to the side.

Whole Wheat Stuffing Recipe

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6-8 servings
  • Category: SIde Dish
  • Method: Bake
  • Cuisine: American


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!


  • 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


  1. 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.
  2. Preheat oven to 350F and grease an 8 x 11 inch baking dish. (A similar size dish will work).
  3. Heat 1 tablespoon of oil over medium heat in a skillet and brown the sausage. (This should just take 3-5 minutes).
  4. 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.
  5. In a large bowl, add the toasted bread cubes, sausage/veggie mixture, apple and cranberries.
  6. 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.
  7. 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).


  1. 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.
  2. 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.
  3. 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.
  4. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: multigrain stuffing, healthy stuffing recipe