Pickle Stuffing
Elevate your holiday table or weeknight dinner with this tangy and savory Pickle Stuffing, a bold twist on traditional stuffing recipes. Infused with the zesty flavor of dill pickles and a splash of pickle juice, this dish strikes the perfect balance between briny brightness and comforting richness. Toasted cubes of day-old bread soak up a flavorful medley of sautéed onion, celery, garlic, and fresh herbs like parsley and dill, while chicken or vegetable broth ties everything together in a moist, golden-baked casserole. Perfect as a side dish for roast meats or as a unique vegetarian option with the use of vegetable broth, this stuffing is sure to delight pickle enthusiasts and surprise your guests with its unexpected tang. Ready in under an hour, it’s an easy, crowd-pleasing addition to your menu that’s as impressive as it is delicious!
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Recipe Information
Ingredients
- 6 cups day-old bread, cubed
- 1.5 cups dill pickles, finely chopped
- 0.25 cup pickle juice
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery stalks, finely diced
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic cloves, minced
- 1.5 cups chicken or vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish.
Spread the cubed bread on a baking sheet in an even layer and toast in the oven for 8–10 minutes, or until lightly golden. Set aside to cool.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking for 5–6 minutes until softened and fragrant.
Add the minced garlic to the skillet and cook for an additional minute.
Stir in the finely chopped dill pickles and pickle juice. Cook for 2–3 minutes, allowing the flavors to meld.
Transfer the toasted bread cubes to a large mixing bowl. Pour the skillet mixture over the bread cubes, ensuring everything is evenly incorporated.
Stir in the chicken or vegetable broth, fresh parsley, fresh dill, salt, and black pepper. Mix gently until the bread is moistened but not overly soggy.
Spoon the mixture into the prepared baking dish and spread it out evenly.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and slightly crisp.
Remove the stuffing from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 10.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
