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Stuffing is a Thanksgiving table staple. Dried bread is revived with a whirlwind of savory flavors for a dish so good it rivals the buttery Parker rolls as the most reached for side. We make our stuffing with an enriched maple bread for a sweet and savory version that compliments every forkful of mashed potatoes and turkey.



Prep time


Cook time



  • 1 loaf Maple Bread, about 1 lb​
  • 1/2 cup (1 stick) unsalted butter​
  • 1 medium onion, diced, about 1 cup​
  • 1 medium shallot, diced, about 1/4 cup​
  • 1 large honeycrisp apple, seeded and diced, about 1 cup​
  • 2 celery stalks, chopped, about 1 cup​
  • 1 tablespoon chopped sage​
  • 1 teaspoon finely chopped rosemary​
  • 2 1/2 teaspoons salt, divided​
  • 1 teaspoon ground black pepper​
  • 1/2 teaspoon maple pepper​
  • 2 large eggs, beaten​
  • 2 cups vegetable broth​
  • 1/4 cup maple syrup​


  1. Preheat oven to 250°F. Rip up the loaf of Maple Bread and spread onto a rimmed baking sheet. Bake until the bread has dried out, about 45 minutes to an hour.
  2. Remove the bread from the oven, allow to cool, and increase the oven temperature to 350°F.
  3. Pour the bread into a large mixing bowl and butter a 13x9x2 inch dish, or an 8x11x2 inch dish. Both work well!
  4. In a pot over medium-high heat, melt the butter. Cook the onion, shallot, apple and celery until it has softened, about 10-12 minutes. Season with 1/2 teaspoon salt.
  5. Add the cooked vegetables to the mixing bowl. Fold in the herbs, remaining salt and pepper.
  6. Pour in the vegetable broth, maple and eggs and toss. Cover the dish with foil and bake for 35 minutes.
  7. Uncover and bake for 40-45 minutes more, until browned. Allow the stuffing to cool slightly before enjoying!

Find our Same Day Maple White Bread recipe here!


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