Bread stuffing made with egg
Common food
Bread stuffing made with egg is a savory, moist, and comforting side dish, traditionally composed of cubed or crumbled bread, eggs, broth, and aromatic herbs like sage and thyme. Its texture is a delightful balance of soft, custardy interior and slightly crisp, golden-brown top. Nutritionally, it's a calorie-dense source of carbohydrates and fats, providing a quick energy boost, but it's notably low in fiber.
Calorie split: 7% protein · 37% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People adore bread stuffing for its deep, savory flavor and its role as a nostalgic centerpiece of holiday feasts, evoking warmth and family tradition. Its versatility allows it to be customized with countless additions like sausage, apples, or dried cranberries, making it a beloved comfort food across generations.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and fat content can lead to blood sugar spikes and is calorie-dense, which may be a concern for those managing weight or diabetes. To mitigate this, pair a smaller portion with a lean protein like turkey and non-starchy vegetables, and ensure the meal includes fiber-rich sides to slow digestion.
Key benefits
- Provides quick energy from carbohydrates
- Contains protein from eggs for muscle maintenance
- Rich in fat for satiety and nutrient absorption
- A traditional, versatile side for holiday meals
- Can be a vehicle for herbs and vegetables
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'stuffing' vs. 'dressing' is a classic regional debate in the United States, with 'stuffing' traditionally referring to the mixture cooked inside the bird and 'dressing' to the version baked in a separate dish.
Full nutrition (USDA data · scales with serving)
| Water | 65.4 g |
| Energy | 192 kcal |
| Protein | 3.3 g |
| Total lipid (fat) | 11.9 g |
| Carbohydrate, by difference | 17.8 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 1.9 g |
| Calcium, Ca | 31.0 mg |
| Iron, Fe | 0.99 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 47.0 mg |
| Potassium, K | 71.0 mg |
| Sodium, Na | 458 mg |
| Zinc, Zn | 0.29 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 13.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.12 mg |
| Niacin | 1.3 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 38.0 ug |
| Folic acid | 17.0 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 50.0 ug |
| Choline, total | 21.1 mg |
| Vitamin B-12 | 0.07 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 118 ug |
| Retinol | 111 ug |
| Carotene, beta | 80.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 47.0 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 12.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.4 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 | 1.4 g |
| SFA 18:0 | 0.92 g |
| Fatty acids, total monounsaturated | 5.6 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 5.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.4 g |
| PUFA 18:2 | 3.2 g |
| PUFA 18:3 | 0.28 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 | 25.0 mg |
Amino acid profile (per 100g)
Estimated from Bread, stuffing, cornbread, dry mix — USDA does not publish this profile for Bread stuffing made with egg.
| 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 is the main difference between stuffing and dressing?
Traditionally, 'stuffing' is cooked inside the cavity of a bird (like a turkey), while 'dressing' is baked in a separate casserole dish. However, the terms are often used interchangeably, and the recipes are nearly identical.
Can I make bread stuffing ahead of time?
Yes, you can assemble the stuffing (without baking) up to a day in advance and refrigerate it. This allows the flavors to meld. If it's very dry, add a bit more broth before baking.
How do I get a crispy top on my stuffing?
To achieve a crispy top, bake the stuffing uncovered for the last 15-20 minutes of cooking. You can also drizzle a little melted butter or olive oil over the top before baking to encourage browning.
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 1.92 kcal/g · 7% calories from protein · 0.8 g fiber · 1.9 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: 6.45 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.