Bread stuffing
Common food
Photo: Wikipedia
Bread stuffing is a savory, aromatic side dish made from cubed or crumbled bread, sautéed aromatics like onion and celery, and a blend of herbs such as sage, thyme, and rosemary. Its texture is a delightful contrast: the exterior pieces are often golden and slightly crisp, while the interior remains soft and moist, having absorbed the flavorful broth or stock. Nutritionally, it's a carbohydrate-rich food with a moderate fat content from added butter or oil.
Calorie split: 7% protein · 49% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore bread stuffing for its deep, savory flavor that perfectly complements roasted poultry and meats, making it a centerpiece of holiday meals. Its versatility is cherished, as it can be customized with countless add-ins like sausage, dried fruit, nuts, or different bread types to create a unique family recipe.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate and refined starch content can cause blood sugar spikes, and it is often high in sodium from broth and seasonings. Those with gluten sensitivities or celiac disease must avoid traditional versions. To counteract this, pair a smaller portion with a lean protein and non-starchy vegetables, and look for low-sodium broth recipes or make your own.
Key benefits
- Excellent source of quick energy from complex carbohydrates.
- Contains small amounts of plant-based protein from the bread.
- Herbs like sage and thyme provide antioxidant compounds.
- Can be a vehicle for incorporating vegetables like celery and onions.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'stuffing' originally meant 'that which is stuffed,' but culinary authorities now often prefer the term 'dressing' because the mixture is frequently cooked in a separate dish rather than inside the bird's cavity.
Full nutrition (USDA data · scales with serving)
| Water | 64.9 g |
| Energy | 177 kcal |
| Protein | 3.1 g |
| Total lipid (fat) | 8.5 g |
| Carbohydrate, by difference | 21.7 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 2.4 g |
| Calcium, Ca | 30.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 41.0 mg |
| Potassium, K | 72.0 mg |
| Sodium, Na | 471 mg |
| Zinc, Zn | 0.26 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 13.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.5 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 33.0 ug |
| Folic acid | 16.0 ug |
| Folate, food | 17.0 ug |
| Folate, DFE | 45.0 ug |
| Choline, total | 5.1 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 77.0 ug |
| Retinol | 72.0 ug |
| Carotene, beta | 57.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 18.0 ug |
| Vitamin E (alpha-tocopherol) | 0.95 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 9.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.95 g |
| SFA 18:0 | 0.65 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 4.0 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Bread, stuffing, cornbread, dry mix — USDA does not publish this profile for Bread stuffing.
| Tryptophan | 0.10 g |
| Threonine | 0.32 g |
| Isoleucine | 0.36 g |
| Leucine | 0.87 g |
| Lysine | 0.28 g |
| Methionine | 0.19 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.50 g |
| Tyrosine | 0.34 g |
| Valine | 0.45 g |
| Arginine | 0.44 g |
| Histidine | 0.25 g |
| Alanine | 0.48 g |
| Aspartic acid | 0.55 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.38 g |
| Proline | 1.0 g |
| Serine | 0.49 g |
FAQ
What's the difference between stuffing and dressing?
Traditionally, 'stuffing' is cooked inside the cavity of poultry or meat, while 'dressing' is baked in a separate casserole dish. Today, the terms are often used interchangeably, though 'dressing' is more common in the Southern U.S.
Can I make bread stuffing ahead of time?
Yes. You can assemble the unbaked mixture, cover it, and refrigerate it for up to 24 hours. You may need to add a few extra minutes to the baking time if it's cold from the fridge.
How do I keep my stuffing from being soggy?
Use slightly stale or dried-out bread cubes, and don't oversaturate them with liquid. The bread should be moist but not swimming. Baking it uncovered in a casserole dish helps the top develop a crisp texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.77 kcal/g · 7% calories from protein · 0.9 g fiber · 2.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 6.54 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.