Farmhouse Stuffing

A classic farmhouse stuffing built from rustic bread, sautéed vegetables, and gentle herbs. Crisp on top with a tender savory center, designed for gathering tables and slow holiday meals.

FORAGE BAKER'S NOTES

CHOOSING YOUR BREAD

Use day-old or lightly dried bread for the best texture and structure. Fresh bread may become overly soft during baking. Leave the crusts on for a more rustic finish and additional texture.

BUILDING FLAVOR

• Add broth gradually and allow the bread time to absorb the liquid before adding more.
• For a richer stuffing, use bone broth or chicken broth.
• For a lighter stuffing, use vegetable broth.

This recipe welcomes additions such as sausage, mushrooms, dried fruit, pecans, rosemary, or thyme.

INGREDIENTS

• Makes approximately 12 servings
• 6 cups torn or cubed Rustic Country White Loaf or Rustic Sourdough Bread
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 large carrots, chopped
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• 1 teaspoon dried sage (or 1 tablespoon fresh)
• ½ teaspoon sea salt, or to taste
• ½ teaspoon black pepper
• 4 tablespoons butter
• 2–4 cups broth, as needed
• 2–3 eggs
• ¼ cup cream

OPTIONAL ADDITIONS

• ⅓ cup raisins, dried cranberries, or chopped dried apricots
• ⅓ cup pecans
• Cooked mushrooms
• Cooked sausage
• Fresh rosemary
• Fresh thyme
• Fresh sage

INSTRUCTIONS

1. Preheat oven to 350°F. Butter a large casserole dish.
2. If using freshly baked bread, allow slices to dry on a rack for several hours before tearing or cubing.
3. In a skillet, sauté the onion, celery, and carrots in butter until softened.
4. Add the parsley, sage, salt, pepper, and 1 cup broth.
5. Cover and simmer until the vegetables are tender.
6. Place the torn bread in a large mixing bowl.
7. Spoon the vegetable mixture over the bread.
8. Toss gently, adding additional broth gradually until the bread is evenly moistened. Allow the bread time to absorb the liquid before adding more.
9. In a separate bowl, whisk together the eggs and cream.
10. Pour over the bread mixture and fold gently to combine.
11. Transfer to the prepared casserole dish.
12. Bake for 35–45 minutes, until golden brown and lightly crisp on top.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour—crafted to organic standards and designed for balanced structure and everyday heritage baking.