Books in sync with nature.

Salt Rising Bread Stuffing Recipe

I really love stuffing. And I really love salt rising bread. What better way to flaunt my love for the two than a salt rising bread stuffing recipe?!


In honor of Thanksgiving, we’re sharing this stuffing recipe from Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition by Jenny Bardwell and Susan Ray Brown. Don’t think you’re up to making your own salt rising bread? No worries, you can order your own loaf from Rising Creek Bakery (Jenny’s bakery) and use their delicious SRB to make all kinds of recipes from the book!

Salt Rising Bread Cover small


16 cups of 1-inch salt rising bread cubes (equal to 1 1/2 loaf)
8 T (1 stick) unsalted butter
2 cups medium diced onion (2 onions)
1 cup medium diced celery (2 stalks)
2 T chopped, fresh parsley or 2 tsp. dried parsley
1 T salt
1 tsp. black pepper
1-2 cups turkey broth or chicken stock


  1. Preheat oven to 350°F (180°C)
  2. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes.
  3. Remove the bread cubes to a very large bowl.
  4. Melt the butter and add the onions, celery, parsley, salt and pepper. Cook over medium heat for 10 minutes until the vegetables are softened. Add to the bread cubes.
  5. Add the turkey (or chicken) broth or stock to the mixture. Mix well and pour into a greased 9×12-inch baking dish.
  6. Bake, uncovered, for 30 minutes, until browned on top and hot in the middle. Serve warm.
Co-author Jenny Bardwell with fresh SRB loaves at Rising Creek Bakery

Co-author Jenny Bardwell with fresh SRB loaves at Rising Creek Bakery


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