Need a new stuffing recipe to serve next to your Thanksgiving turkey? Grab your menu planner because we’ve got the perfect stuffing recipe for you! Our ham, Gruyère and onion stuffing, inspired by My Recipes, is a scrumptious sourdough stuffing featuring flavorful ingredients that bring new life to the traditional holiday side dish.
Stuffing that isn’t stuffed in the turkey? Yes, we know traditional stuffing is cooked right inside the turkey as it roasts to juicy perfection. However, we prefer stuffing with a lighter texture, and that’s something you can’t achieve in the moisture-dense cavity of a roasted bird. As a bonus, unstuffed turkeys require a shorter cooking time. It’s a win-win, in our opinion.
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This is a simple stuffing with savory depth. No need to fret about making a new stuffing recipe for your Thanksgiving table. Our ham, gruyere and onion stuffing may sound complicated but it is actually laughably easy.
Ready to begin? First, you need to cut a quality sourdough bread into bite-sized cubes and toast them in the oven. Then, find a casserole dish that is large enough to hold the stuffing.
Stuffing note: If you can’t imagine a Thanksgiving without a stuffed turkey, spoon cooked stuffing into the roasted bird before you bring it to the table. Your family and friends will be thrilled with your ham, Gruyère and onion stuffing whether it’s in the bird or on the side!
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Prepare casserole dish
Spray the casserole dish with cooking spray and set it aside.
Whisk together chicken stock and eggs
This liquid is used as a moistener and binder for the other stuffing ingredients. Add the toasted sourdough bread cubes and toss to coat. Set the large bowl aside.
Let’s cook!
Heat oil in a large skillet over medium-high heat, swirling to coat the bottom of the skillet. Add the onions and cook, stirring often, for about five minutes or until the onions are softened. Add the toasted sourdough mixture and diced ham to the skillet, stirring to combine.
Reduce the heat to low and continue to cook, stirring often, for about 20 minutes. This intensifies the ham and onion flavors throughout the bread.
Add cheese
Remove the skillet from the heat and stir in the Gruyère cheese and fresh parsley. Gruyère cheese is a nutty cheese that sublimely complements the sourdough, ham and onion. You don’t want this special ingredient melting too much in the skillet, so immediately pour the stuffing into the prepared casserole dish.
Bake stuffing
Slide your casserole dish into the oven and bake, uncovered, for 30 to 40 minutes. Your Thanksgiving stuffing is ready to be served when the top is lightly browned and it is heated through.
As simple as that!
An impressive side dish
Hunks of sourdough bread, smokey ham and rich cheese make for a scrumptious stuffing
Devour bite after bite!
Ham, gruyère and onion stuffing
Yield 12 servings
Ingredients
- 1-1/2 cups chicken stock
- 2 eggs
- 16 to 20 ounces sourdough bread cubes, lightly toasted
- 1 tablespoon olive oil
- 2 whole small onions, diced
- 1 cup diced cooked ham
- 2 ounces Gruyère cheese, diced
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- Cooking spray
Instructions
- Preheat oven to 350F. Spray a casserole dish large enough to hold the cubes of bread with cooking spray. Set aside.
- In a large bowl, whisk together the chicken stock and eggs.
- Add the toasted sourdough bread cubes to egg mixture and toss until well combined.
- In a large skillet over medium-high heat (350F), add olive oil and swirl to coat the bottom of the skillet.
- Add onions and sauté for five minutes.
- Add bread cubes and ham to the onions.
- Reduce heat to low and cook, stirring often, for 20 minutes.
- Remove the skillet from the heat and stir the Gruyère cheese and parsley into the bread mixture.
- Pour mixture into the prepared casserole dish.
- Place in oven and bake uncovered for 30 to 40 minutes or until the top is lightly browned.
Courses Sides
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