Stuffing Bread Loaf (Makes the BEST Thanksgiving Sandwiches)

Stuffing Bread Loaf—all the flavors of your favorite homemade stuffing baked into sliceable a bread loaf. Imagine toasting up a couple pieces of this bread for your after Thanksgiving sandwiches. It’s even perfect warmed with a little butter on top – so delicious!!

Stuffing Bread Loaf

Dressing. Stuffing.Whatever you want to call it.

I love it, I crave it, and y’all better believe I devour it!

My undying love for this savory concoction is what is behind the idea for this delicious bread. It’s also what inspired my crockpot stuffing recipe, stuffing waffles, and fried stuffing balls.

You’re going to love this stuffing bread—it has all the flavors of my favorite dressing (or stuffing).

And boy, is it ever good!

It’s fantastic right out of the oven, and it’s even better when you reheat a slice of it with the toaster oven.

It gets all that nice, crispy texture on the outside of it. Then, just a little dollop of butter spread on top. Oh my word.

It’s a family favorite and a traditional stuffing recipe all rolled into one.

You know what else is awesome about this bread?  Instead of pouring a little gravy on top of your dressing – you can sop up that gravy with a piece of this bread.

Hey, I live in the South and sopping up gravy is one of my favorite things.  Ever. Mmmm, gravy.

You know what else this is amazing for?? After Thanksgiving Day sandwiches!

You know the ones, right?

You usually pile it up with leftover turkey, cranberry sauce, and dressing.  Why not use this bread for that sandwich?

Toast up two slices of it, add some turkey and cranberry sauce.  Now, that’s some good eating right now!

You know the ones, right?  You usually pile it up with leftover turkey, cranberry sauce, & dressing.  Why not use this bread for that sandwich??  2 slices of it, some turkey & cranberry sauce.  Now, that’s some good eating right now.

I need to stop coming up with ideas like that while I’m trying to share a recipe because I just end up making myself hungry all over again.  Now, I need to go find me some turkey & cranberry sauce.  I want a sandwich.

My stuffing bread loaf is packed with a savory flavor that’ll have everyone reaching for seconds.

Why You’ll Love My Stuffing Bread Loaf

• It’s Perfect for Thanksgiving Dinner: This recipe makes a flavorful stuffing bread that’ll become your new favorite Thanksgiving side dish.
• Easy to Make, Easy to Love: It’s simple to prepare, and the short baking time means you’ll have it on the table in a jiffy.
• Golden Brown and Delicious: The loaf comes out of the oven perfectly golden brown and firm on top. Slice it up from the loaf pan, and it’s ready to serve. No need for a fancy casserole dish or baking sheet.
• A Great Idea for Leftovers: I love making my leftover Thanksgiving sandwiches using this stuffing loaf bread instead of regular bread.

Ingredients for Stuffing Bread Loaf

• Corn Muffin Mix: You’ll need two boxes of corn muffin mix for this stuffing bread loaf recipe.
• Ground Sausage: Adding sausage to this stuffing bread recipe takes this from just stuffing to “oh my goodness, that’s good stuffing!”
• Onion: When cooked with the sausage, it fills your kitchen with the smell of something special cooking for the big day.
• Celery with Leaves: Chopped celery gives the loaf a little crunch, and those tender leaves add extra savory flavor. Using the celery leaves is an old trick from traditional stuffing recipes.
• Chopped Pecans: For a little bit of crunch and nuttiness, pecans are the perfect addition.
• Eggs: Adding some eggs makes the loaf firm enough to slice but still soft and tender.
• Chicken Broth: The chicken broth adds moisture and flavor. It brings all the ingredients together, soaking into the bread mixture so it bakes up perfectly. You can also swap it for vegetable broth or turkey broth if you’d like!
• Salt and Pepper:  A pinch of salt and a little dash of black pepper is all it takes to bring out the best flavor in every bite.

How to Make Stuffing Bread Loaf

• Prepare the Cornbread: Start by baking two boxes of corn muffin mix according to the package instructions. Let it cool to room temperature so it’s ready to crumble.
• Cook the Sausage and Veggies: Heat a large skillet over medium-high heat. Add the ground sausage and cook it for about five minutes. Toss in the chopped onion and celery with leaves, and keep cooking until the sausage is done and the veggies are soft. Use a slotted spoon to move the sausage mixture to a bowl lined with paper towels.
• Combine Everything in a Bowl: Crumble the cooled cornbread into a large bowl. Add the sausage mixture, chopped pecans, and a pinch of salt and black pepper. Mix it all together with a large spoon to get all the flavors combined.
• Add the Eggs and Broth: Beat the eggs lightly and mix them in. Slowly pour in the chicken broth, a little bit at a time, until the mixture is moist but not too wet. This helps to bind the bread mixture together, making it bake into a firm, sliceable loaf of bread.
• Pack It Into the Loaf Pan: Spray a loaf pan with non-stick spray. Press the stuffing mixture firmly into the pan, packing it down in batches to fill it completely.
• Bake Until Golden Brown: Place the pan in the oven preheated to 375°F. Bake for 20-25 minutes, or until the top is firm and the edges are golden brown.
• Let It Cool and Serve: Once baked, let the loaf cool in the pan for 10 minutes on a wire rack. Carefully turn it out onto a serving platter. Slice it up and serve alongside cranberry sauce, praline sweet potato casserole, or your favorite Thanksgiving side dish.

Favorite Thanksgiving Recipes

Y’all know how much I love food, and side dishes are my favorites!

Here are some of my favorite Thanksgiving sides:

• Herb Roasted Turkey
• Green Bean Casserole
• Creamy Make Ahead Mashed Potatoes
• Crockpot Stuffing
• Broccoli Cheese Casserole
• Brussels Sprouts Gratin, Crispy Parmesan Brussels, or Cranberry Roasted Brussels Sprouts
• Other Faves: Homemade Mac and Cheese, Broccoli Cheese Casserole, Baked Brie with Cranberry Sauce,
• Breads: Buttermilk Biscuits, 3-Ingredient Biscuits, or Copycat Longhorn Bread

Storing Leftover Bread

To store leftover stuffing bread, let it cool completely first. Wrap the loaf tightly in plastic wrap or aluminum foil to keep it fresh. If you prefer, place the slices in an airtight container.

Leftovers can also be stored in a baking dish covered with a lid.

For longer storage, freeze the slices individually or as a whole loaf, making sure to use a layer of plastic wrap and foil to lock in the flavor.

Print Pin

Dressing Loaf Bread

Ingredients

• 2 8.5 oz boxes of corn muffin mix prepared according to package instructions for cornbread
• 1 pound sausage
• 1 small to medium onion finely chopped
• 1 stalk celery with leaves, finely chopped
• ¾ cup chopped pecans
• 3 eggs lightly beaten
• ¾ cup low-sodium chicken broth
• 1 tsp salt
• ½ tsp pepper

Instructions

• Preheat oven to 375 degrees. Mist a loaf pan with non-stick cooking spray.
• In a large skillet, cook the crumbled sausage for 5 minutes. Add in the chopped onion and celery, and continue cooking until the sausage is done.
• Remove the sausage mixture with a slotted spoon to a paper towel lined bowl. Set aside.
• Crumble the cooled cornbread into a large bowl. Stir in the sausage mixture. Mix in the pecans, eggs, salt, and pepper. Stir in broth.
• Firmly press mixture into loaf pan, working in batches, until all the dressing mixture has been packed inside the loaf pan.
• Bake for 20-25 minutes, until the loaf is browned around the edges and firm on top. Let cool for 10 minutes in pan on a wire rack. Turn out of pan onto serving platter, slice, and serve.