Thanksgiving Stuffing Made with Einkorn Bread

A Cozy Holiday Stuffing

There’s something magical about the moment a pan of warm stuffing comes out of the oven; the golden, crisp top giving way to a savory, herb-scented interior that feels like pure comfort. Whether you’re gearing up for a holiday feast or simply craving something hearty on a chilly night, this recipe brings together everything we love about classic stuffing while keeping the process simple and approachable.

What Makes This Stuffing Special

I have often found that stuffing is a controversial subject. Some like it, others claim not to. I have found, however, that it is all about how the stuffing is made, and for those who claim not to enjoy stuffing, this recipe is worth the second chance! It starts with dried cubes of our fluffy einkorn sandwich bread that soak up a rich mixture of broth, onions, celery, garlic, and herbs. The result is a stuffing that’s beautifully textured: soft and custardy in the center, perfectly crisp at the edges, and bursting with the familiar flavors of sage, thyme, and other slow-sautéed aromatics. It’s the kind of side that instantly elevates a meal; whether it shares the plate with roast chicken, turkey, or a cozy vegetarian main.

Why Make Stuffing with Einkorn Bread

Einkorn bread adds a beautiful twist to traditional stuffing, offering a richer flavor and more nourishing profile than standard wheat. It turns a familiar dish into something a little more special; deeper, softer, and surprisingly wholesome.

Einkorn is one of the oldest cultivated grains, and it still carries that ancient integrity in its nutritional profile. Compared to modern wheat, it’s naturally higher in protein, lutein, and essential minerals like zinc and magnesium. It also contains a different gluten structure that many people find gentler on digestion. When you use einkorn bread in stuffing, you’re not just creating a tasty side, you’re boosting the meal with more nutrient-dense grains that feel good to eat.

One of the best parts of using einkorn bread is the way it soaks up flavor. Because einkorn bakes into a softer, more delicate crumb, it absorbs broth and seasoning beautifully while still holding its shape. In the oven, the edges crisp to a lovely golden brown, while the inside becomes irresistibly tender and custardy. If you’re someone who loves stuffing with a creamy interior and a crunchy top, einkorn delivers that contrast effortlessly.

Einkorn has a naturally sweet, nutty flavor that sets it apart from modern wheat bread. When baked into stuffing, those subtle notes pair perfectly with savory herbs, onions, garlic, and melted butter. Every bite has a deeper, more satisfying earthiness (like the flavor of traditional stuffing, but more complex and whole). It tastes nostalgic and new at the same time, which makes it a standout on the holiday table.

Stuffing Substitutions

One of the best things about stuffing is how flexible it can be. This dish is endlessly forgiving, which makes it easy to customize based on what you already have in your kitchen.
Use whatever bread you prefer:
While Einkorn Bread adds richness and depth, this recipe works beautifully with almost any type of bread. White Einkorn Sandwich Bread creates a softer, more pillowy stuffing, while sourdough adds tang and structure. You can even mix different breads together for a more interesting flavor and texture.
Choose fresh or dried herbs:
Fresh herbs are always a delight. They brighten the entire dish and make your kitchen smell incredible. But dried herbs work perfectly well too, especially when you’re cooking on a busy day or trying to keep things simple. A good rule of thumb is to use about ⅓ the amount of dried herbs compared to fresh, since dried herbs are more concentrated in flavor (I have included the ratio in the recipe). Whether you lean into sage, thyme, rosemary, parsley, or a mix, you can’t go wrong.

Tips for Successful Einkorn Bread Stuffing

Working with einkorn bread is simple, but a few small techniques can really elevate your stuffing and ensure the perfect balance of texture and flavor every time.

• Tear the bread instead of cutting it. Hand-torn bread creates those wonderful irregular nooks and crannies that make stuffing so good. The uneven edges crisp beautifully in the oven, while the softer pieces soak up the broth and seasonings. It gives the final dish a more rustic, satisfying texture that’s hard to achieve with perfectly uniform cubes.
• Thoroughly dry out the bread pieces. Dry bread is essential, especially with einkorn, which naturally has a tender crumb. Removing moisture helps the pieces hold their shape and prevents the stuffing from turning mushy. Spread the torn bread across baking sheets and let it sit out overnight, or speed things along by drying it in the oven at a low temperature (which is a step in the recipe).
• Add the liquid slowly and patiently. Pouring all the broth in at once can drown certain areas while leaving others dry. Instead, drizzle it gradually, pausing to let the bread soak up the flavorful liquid. This ensures every piece gets seasoned evenly and helps you reach that ideal texture; moist but never soggy.
• Make the bread ahead of time. If you plan ahead, bake your einkorn bread a day or two early and let it dry out naturally. This reduces hands-on time during the busy holiday rush and gives the bread the perfect structure for stuffing. It’s an easy step that pays off enormously in the final dish.

Storage Instructions for Einkorn Stuffing

Once your stuffing has cooled, storing it properly will keep it tasting fresh and delicious for days.
Refrigerate leftovers in an airtight container. Transfer the stuffing to a sealed container and place it in the refrigerator. It will stay good for around five days, maintaining its flavor and texture surprisingly well thanks to the richness of the einkorn bread.
Reheat gently for best results. You can warm up single servings in the microwave, which works perfectly for quick lunches or sides. If you’d like to restore that crisp, golden top, reheat the stuffing in a low-temperature oven—around 300°F (150°C)—until heated through. A small splash of broth before reheating can refresh any pieces that have dried out slightly.

More Recipes for a Holiday Feast

Round out your holiday table with a few more comforting, grain-forward recipes. Each of these dishes pairs beautifully with your einkorn stuffing and brings its own seasonal charm to the menu.

• Caramel Apple Pie with Einkorn Crust
  A cozy, deep-dish apple pie made with a tender einkorn flour crust and rich caramel-coated apples. It’s a nostalgic dessert with a wholesome twist.
• Einkorn Dinner Rolls
  Soft, flavorful rolls made with einkorn flour; perfect for sopping up gravy or adding a little extra comfort to your plate. They’re simple to make and always a holiday hit.
• Stuffed Kabocha Squash
  A beautiful seasonal centerpiece featuring sweet roasted kabocha squash filled with a hearty grain-and-fruit stuffing. It’s colorful, naturally sweet, and a wonderful option for vegetarian guests.
• Spelt Pumpkin Bars with Maple Frosting
  Moist pumpkin bars made with spelt flour and topped with a luscious maple frosting. They’re easy to slice, serve, and enjoy! Perfect for a crowd!
  

  Print Recipe

  Thanksgiving Stuffing Made With Einkorn Bread

  Prep Time1 hour hr 30 minutes mins

  Cook Time1 hour hr

  Servings: 12

  Ingredients

  • 1 Loaf Einkorn Sandwich Bread - Can be substituted for white Einkorn Bread or Einkorn sourdough bread.
  • 2 Cup Diced White Onion
  • 2 Cup Sliced Celery
  • 1 Cup Diced Apple
  • ¾ Cup Salted Butter
  • 2 Tbsp Fresh Chopped Rosemary - or 1 Tbsp dried
  • ½ Cup Fresh Chopped Parsley - or 3 Tbsp dried
  • 1 Tbsp Fresh Chopped Sage - or 1 tsp dried
  • 1 Tbsp Fresh Chopped Thyme - or 1 tsp dried
  • 2 Cup Chicken Stock
  • 3 Eggs
  • 1 ½ tsp Salt

  Instructions

  • Prepare bread pieces by tearing einkorn sandwich bread into small, bite-sized pieces. Place on a baking sheet. Bake in the oven at 200℉ for 1 hour. Remove from oven and let cool.
  • Heat butter in a small pan on medium heat. Once melted, add diced onion and saute until slightly translucent. Then add sliced celery and diced apple. Cook for 5 more minutes and then stir in fresh (or dried) herbs. Remove from heat.
  • In a large mixing bowl, combine dried bread pieces and sautéed vegetable mixture. Slowly add 1 cup of chicken stock, allowing the bread to soak it up evenly.
  • In a separate bowl, mix eggs, remaining 1 cup of chicken stock, and salt. Beat well until eggs are smooth and salt has dissolved. Slowly pour egg mixture over bread/veggie mixture and stir carefully until the liquid has been absorbed.
  • Pour stuffing into well-buttered 9x13 baking dish and cover with tinfoil. Bake covered for 40-45 minutes at 375℉ until the sides start to brown. Remove tinfoil and bake for an additional 10-15 minutes until top is golden brown. If you want the top a little extra crispy, finish with 2-3 minutes under the broiler. Remove from oven and enjoy!