Looking for ideas on Bread Stuffing. Use Jim's Amazing Bread as a healthy alternative. 

Our Favorite Bread Stuffing (Serves 8–10)

Time: 20 min prep · 50–60 min bake

Pan: 9×13-inch (23×33 cm) baking dish, buttered or oiled

Ingredients

• 1 large loaf Jim’s Sourdough or Whole-Cell Wheat (about 18–20 oz / 500–570 g), cut in ¾-inch cubes

• 6 Tbsp (85 g) unsalted butter or olive oil (split: 2 Tbsp for the bread, 4 Tbsp for sautéing)

• 1 large yellow onion, finely diced

• 3 ribs celery, finely diced

• 2–3 garlic cloves, minced

• 1½–2 tsp kosher salt, divided (start with 1½; adjust to taste)

• ½ tsp black pepper

• 2 tsp dried poultry seasoning or: 1 tsp dried sage + 1 tsp dried thyme

• ¼ cup (10 g) fresh parsley, chopped (optional but great)

• 2–2½ cups (475–590 ml) low-sodium chicken or vegetable broth, warmed

• Optional for extra body: 1–2 eggs, lightly beaten

Step-by-Step

1. • Quick method: Toss with 2 Tbsp melted butter/oil and bake at 300°F (150°C) for 20–25 min, stirring once, until dry and lightly crisp.

   • Overnight method: Leave cubes out, uncovered, 8–12 hours to stale.

     Dry the bread (key for texture).

     Spread the bread cubes on 2 sheet pans.

2. Sauté aromatics.

   In a large skillet, melt 4 Tbsp butter over medium heat. Add onion, celery, 1 tsp salt; cook 8–10 min until soft and lightly golden. Stir in garlic, pepper, poultry seasoning; cook 1 min more. Remove from heat. Mix in parsley.

3. Combine.

   In a big bowl, add dried bread cubes and the warm onion–celery mixture. Toss to coat.

4. Moisten.

   Pour in 2 cups warm broth, tossing gently. If using eggs, whisk them into ½ cup of the warm broth first, then drizzle in. The bread should feel evenly moist but not soggy; add up to ½ cup more broth as needed (different loaves absorb differently).

5. Pan + rest.

   Transfer to the buttered 9×13 dish. Lightly press to level. Let sit 10 minutes so the liquid distributes.

6. • Covered: Tent with foil and bake at 350°F (175°C) for 30 minutes.

   • Uncovered for golden top: Remove foil and bake 15–25 minutes more, until the top is crisp and the center is hot (~165°F/74°C if using eggs).

     Bake.

7. Finish & serve.

   Rest 5–10 minutes. Taste; add a pinch of salt or a knob of butter if you like. Serve warm.

Variations (pick one or two)

• Sausage & Sage: Brown ½–1 lb (225–450 g) mild sausage; drain and fold in with aromatics.

• Mushroom & Thyme: Sauté 8 oz (225 g) sliced mushrooms until browned; add with onions.

• Apple–Celery: Add 1 diced tart apple with the celery; great with Whole-Cell Wheat.

• Nutty Crunch: Fold in ½ cup toasted pecans or walnuts before baking.

• Dairy-Free: Use olive oil instead of butter; skip eggs.

• Gluten-sensitive note: Jim’s breads use wheat; choose what fits your guests’ needs.

Make-Ahead & Reheating

• Make-ahead (1 day): Assemble through Step 5, cover, refrigerate. Bake an extra 10–15 min.

• Reheat: Cover with foil and warm at 300°F (150°C) for 15–20 min.
  
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