Give your Thanksgiving a Mediterranean twist with this mouthwatering Mediterranean-Style Bread Stuffing Recipe! Picture this: all your beloved Thanksgiving stuffing ingredients, but with a flair that transports your taste buds straight to the Mediterranean. Baked to golden perfection in the oven, this stuffing is a savory, moist sensation that’s not just perfect for the holidays – it’s a Mediterranean masterpiece that’ll have your guests reaching for seconds on any occasion!
Table of Contents
What Is Mediterranean Style Bread Stuffing?
This stuffing recipe takes your classic baked bread stuffing and gives it a boost of flavor with Mediterranean-inspired ingredients. As a result, it’s moist and savory and features just a hint of sweetness.
- Easy – With minimal prep time, this stuffing is easy to assemble, letting the oven do all the hard work.
- Family-Friendly – This stuffing recipe makes a big batch and is so yummy your picky eaters won’t’ even realize veggies are involved.
- Make Ahead – You can assemble the ingredients ahead of time and bake the dish the next day. Or, store cooked leftovers and reheat them later!
Ingredients You’ll Need
This recipe not only checks all the boxes for your beloved stuffing essentials but also throws in a few extra flavor surprises.
- Bread – Use a large, French loaf, and cut it into cubes.
- Veggies – Celery, carrots, and red onion and texture, flavor, and nutrients.
- Fresh Thyme – Be sure to remove the leaves.
- Garlic – Fresh, whole garlic cloves are best.
- Olive Oil – This helps sauté the veggies.
- Unsalted Butter – We combine this with the oil to add a rich flavor.
- Kalamata Olives – These add a satisfying tang. However, you can omit them if you’re not a fan.
- Herbs and Spices – Italian parsley, salt, and black pepper enhance the savory flavor.
- Dried Cranberries – Optional but recommended these add a pop of color and a hint of sweetness. Raisins would work well, too.
- Low-Sodium Chicken Broth – Feel free to substitute low-sodium vegetable broth, if preferred.
The Best Bread for Stuffing
Similar to French toast, thick breads like French loaves, sourdough, or Italian loaves work well for stuffy. Their fluffy interior holds up to the moisture of the broth well without becoming soggy.
White sandwich bread will not work. It’s too soft, meaning it will crumble and become gummy!
How to Make an Easy Bread Stuffing Recipe
Step aside, boxed stuffing – there’s a new culinary hero in town! This Mediterranean-style stuffing recipe is not just better; it’s a flavor-packed sensation that’ll make you question the very idea of boxed stuffing. And the best part? It’s a breeze to make!
- Dry the bread. Spread the bread cubes evenly on a baking sheet, and transfer them to a preheated oven. Bake until they are dry and lightly toasted. Then, set them aside.
- Sauté. Heat the oil and butter in a large skillet over medium heat. Add the celery, carrots, red onions, thyme leaves, and minced garlic. Sauté until the vegetables are tender.
- Combine the ingredients. Stir in the olives, parsley, salt, black pepper, and cranberries. Then, in a large mixing bowl, combine the bread cubes with the veggie mixture. Pour in the chicken broth, stirring to coat and moisten the bread.
- Bake. Transfer the mixture to a greased baking dish, and bake until the top is crisp and golden brown.
Made of stoneware that diffuses heat gently and retains heat exceptionally well. These ceramic dishes are safe for use up to 572°F without lid, freezer safe with lid.
Make Ahead and Storage
- Make Ahead: Assemble the stuffing up to 48 hours in advance. Cover it tightly with aluminum foil, and keep it stored in the fridge. To bake, allow the stuffing to come to room temperature, and bake as normal.
- Store: Once cooled, leftover stuffing can be transferred to an airtight container and stored in the fridge for up to four days.
- Freeze: Stored in an airtight container, bread stuffing can be frozen for up to three months.
- Reheat: Allow your stuffing to thaw in the fridge overnight. Then, warm it in the oven at 350 degrees Fahrenheit until heated through, adding a splash of broth as needed to moisten it back up. Or, you can warm individual portions in the microwave.
Common Questions About This Bread Stuffing Recipe
Stale, dried-out bread makes for the best stuffing, because it easily absorbs the liquid, becoming fluffy and full of flavor. This is why we toast the bread before we begin!
If you prefer your stuffing recipe on the soft, moist side, mix the ingredients just before baking. You can also add an extra splash of broth once it’s all mixed up for extra moistness.
The USDA recommends baking bread stuffing separately from the turkey to ensure food safety. However, you can stuff your turkey after both the turkey and the stuffing are baked.
More Holiday Side Dish Recipes
- The BEST Mashed Potatoes
- Sweet Potato Salad with Chickpeas
- Parmesan Oven Roasted Carrots
- Oven Roasted Parmesan Brussel Sprouts
Bread Stuffing Recipe
Ingredients
- 1 pound French loaf cut into 1 inch cubes
- 3 Tablespoons olive oil
- 3 Tablespoons unsalted butter
- 1 cup celery chopped
- 1 cup carrots chopped
- 2 cups about 2 medium-sized onions) red onion diced
- 2 sprigs fresh thyme leaves removed
- 4 cloves garlic minced
- 1/2 cup Kalamata olives chopped
- 1/2 cup fresh Italian parsley chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries optional
- 2 cups low-sodium chicken broth plus more, if needed.
Instructions
- Preheat the oven to 300 degrees Fahrenheit. Grease a baking dish, and set aside.
- Spread the bread cubes on a baking sheet, and bake for about 15-20 minutes until they are dry and lightly toasted. Remove from the oven, and set aside.1 pound French loaf
- In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, add the chopped celery, carrots, red onions, thyme leaves, and minced garlic. Sauté for approximately 10 minutes or until the vegetables are tender.3 Tablespoons olive oil, 3 Tablespoons unsalted butter, 1 cup celery, 1 cup carrots, 2 cups about 2 medium-sized onions) red onion, 2 sprigs fresh thyme, 4 cloves garlic
- Stir in the olives, parsley, salt, black pepper, and dried cranberries (if using).1/2 cup Kalamata olives, 1/2 cup fresh Italian parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup dried cranberries
- In a large mixing bowl, combine the toasted bread cubes with the cooked vegetable mixture. Gradually pour in the chicken broth, stirring gently to combine and moisten the bread evenly. Adjust the amount of broth as needed to achieve the desired stuffing consistency.2 cups low-sodium chicken broth
- Transfer the stuffing mixture to the prepared baking dish.
- Bake in the preheated oven at 350 degrees for 20-25 minutes until set and golden brown.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
everything was great ,very good.
Thank you, Virginia! We’re so glad you enjoyed it.
Xo,
Alia & Radwa