Rustic Farmhouse Stuffing
- Feb 19
- 2 min read
Updated: Apr 4
A classic farmhouse stuffing built from rustic bread, sautéed vegetables, and gentle herbs. Crisp at the top with a tender, savory center — designed for gathering tables and slow holiday meals.
Forage Baker's Notes
Use day-old or lightly dried bread for best structure. Fresh bread may become too soft.
Leave crusts on for a more rustic finish.
Add broth gradually and allow the bread time to absorb before adding more.
For a richer stuffing, use bone broth. For a lighter version, use vegetable broth.
Ingredients
Makes about 12 servings
6 cups torn or cubed Forage's, Rustic Country White Loaf or Sourdough Bread
1 small onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 tsp dried parsley (or 1 tbsp fresh)
1 tsp dried sage (or 1 tbsp fresh)
½ tsp sea salt (or to taste)
½ tsp black pepper
4 tbsp butter
2–4 cups broth (vegetable, chicken, or bone), as needed
2–3 eggs
¼ cup cream
Optional Additions
⅓ cup raisins, dried cranberries, or chopped dried apricots
⅓ cup pecans
Cooked mushrooms or sausage
Rosemary or thyme
Instructions
Preheat oven to 350°F. Butter a large casserole dish.
If using freshly baked bread, allow slices to dry on a rack for several hours before cubing.
In a skillet, sauté onion, celery, and carrots in butter until softened.
Add herbs, salt, pepper, and 1 cup broth. Cover and simmer until vegetables are tender.
Place torn bread in a large bowl.
Spoon vegetable mixture over bread. Toss gently, adding broth gradually until evenly moistened. Allow bread to absorb liquid before adding more.
In a separate bowl, whisk eggs and cream. Pour over bread mixture and fold gently to combine.
Transfer to prepared casserole dish.
Bake 35–45 minutes, until golden and lightly crisp on top.
Storage
Refrigerate up to 4 days
Reheat covered until warmed through
Freeze up to 2 months
From the Forage Kitchen
Made with Heritage Baker’s Flour — crafted to organic standards, designed for balanced structure, and everyday heritage baking.
