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I like the cornbread stuffing, but the carbs are just to much for my sugar. So I came up with the whole wheat bread stuffing. Before you add salt, taste, you may not need to add any.


  • 1 diced stalk of celery, with leaves
  • 3 cups chicken broth
  • 2 chicken bouillons
  • 1 teaspoon poultry seasoning
  • 1 cup minced onion
  • 1/2 cup butter
  • 5 quarts whole wheat bread cubes
  • 3 eggs, beaten
  • 2 teaspoon ground black pepper
  • 1 teaspoon sage
  • 1 pinch dried thyme, rosemary & marjoram
  • Salt to taste


  • Melt butter in saucepan. Sauté onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 1/2 cups brouth, bouillon, & poultry seasoning. Bring to a boil. Cover and simmer for 10 minutes.
  • Place bread cubes into large mixing bowl. Add eggs, pepper, sage, thyme, rosemary and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth.
  • Makes enough to stuff a 15 to 20 pound turkey.
  • Note:
  • I get a couple of loafs bread, cut the top off of the bag, let set drying out for a day before I cube. You could toast it, but that adds more carbs!

Categories: Dressing  Side Dish  Stuffing 
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