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Skipped the popular bagged stuffings and choose REAL ingredients instead
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5 from 1 vote

Rosemary Herb Whole Wheat Stuffing

Recipe By: Bruce Bradley
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Holiday Dishes
Cuisine: American
Servings: 6 -8 servings

Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.


  • 6 tablespoons butter
  • 2 large sweet onions diced
  • 4 cloves garlic chopped
  • 3 stalks celery diced
  • 4 ounces bacon chopped (about 4-6 strips)
  • 2 ½ tablespoons fresh rosemary chopped
  • 1 teaspoon sage
  • 3 cups chicken broth preferably homemade
  • ¼ cup sherry optional – if you omit, replace with additional stock
  • 1 pound organic whole grain bread, crusts removed, cubed and dried overnight
  • salt and pepper to taste


  • In a 3-4 quart saucepan melt butter over medium heat.
  • Add onions and cook for 10-15 minutes—until they begin to brown and caramelize.
  • Add garlic, celery, and bacon. Stir occasionally and continue cooking until bacon is browned.
  • Add the rosemary and sage then stir in the broth and sherry. Lower he heat slightly and warm until the mixture boils.
  • Pour mixture over dried bread cubes a cup at a time, mixing between each addition. You want your stuffing moist, NOT drenched. If it’s getting too wet, set the liquid aside. You can always add more when the stuffing is cooking and it gets too dry.
  • Season with salt and pepper to taste.
  • Place the stuffing in a buttered 3 quart casserole dish and cover.
  • Bake at 350 degrees for 30 minutes or until the stuffing is hot, removing cover or foil for the last 5 minutes to brown the stuffing.


We recommend using organic ingredients when possible.
For the bread, I use about 10 slices of an Organic, Sprouted, Whole Wheat high fiber bread and 10 slices of Alvarado St. Bakery Organic, 100% Whole Grain Sprouted Sourdough bread (from Whole Foods’s frozen bread section)
I dry my cubed bread in my oven using a drying setting. Ideally you want the bread very dry. If it isn’t completely dry you’re going to want to use less broth.
I really recommend you use the sherry. You can get a high quality bottle of sherry without spending a fortune, and it can add a lot of flavor to lots of different recipes! I use a Vacuvin to keep it fresh longer.