Low Iodine Herb Bread Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 lb day-old white sandwich bread or sourdough, cut into ¾-inch cubes (about 10 cups)
Udi's Gluten Free Soft White Sandwich Bread Udi's Gluten Free Whole Grain Sandwich Bread Canyon Bakehouse 7-Grain Gluten Free 100% Whole Grain Sandwich Bread Frozen - 18 Oz Martin's Potato Sandwich Bread - 18 oz Wonder Bread Giant Sliced White Sandwich Bread Loaf - 24 Oz
See all
7 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 medium yellow onions, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
1 tbsp fresh flat-leaf parsley, finely chopped
½ tsp salt
¼ tsp black pepper
2 ½ cups chicken broth

Instructions

1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 12–15 minutes, stirring once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
2
Melt 6 tbsp butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!