Herbed Bread Stuffing

Serving Size 1/2 cup, 10 Servings
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  • 2 tablespoons extra virgin olive oil
  • 2 stalks celery, sliced
  • 1 medium onion, diced
  • 1 large apple, diced
  • 1-2 teaspoons poultry seasoning, such as Bell's or McCormick
  • 4 cups low-sodium chicken or vegetable stock
  • Large loaf of day-old bread, cubed (1 bag unseasoned stuffing cubes)
  • 1/2 cup fresh herbs, such as Italian parsley, thyme, sage, or chives, chopped (a combination of your favorite herbs will also work well)


  1. Place olive oil in large sauté pan. Add celery and onion and sauté until softened, approximately 3-5 minutes. Add apple and poultry seasoning. Toss well. Add stock and simmer 2-3 minutes. Add bread cubes and fresh herbs and toss well. Set aside to cool before stuffing poultry or pork.
  2. You can also bake this stuffing in an ovenproof casserole dish rather than stuffing the bird. Bake at 350 F for 30 minutes. If you want crispy stuffing, bake uncovered. If you like a softer stuffing, you will want to cover.


Use 1 cup dried fruit such as cranberries or apricots, sun-dried tomatoes, or chestnuts in place of the apple.

Exchanges: 2 starch, 1/2 fat