This post brought to you by Natures Pride Bread. All opinions are 100% mine.

With Thanksgiving around the corner, you might be thinking about ways to add a healthy spin to traditional dishes without sacrificing taste. This easy whole wheat bread, onion and celery stuffing recipe doesn’t taste like there’s whole wheat bread in it. It’s so good that it easily be made year-round.

The ingredients are easy.

Easy Whole Wheat Celery Onion Stuffing Recipe Ingredients

So is the prep. Dry the bread for a few days or in the oven and cube it.

Easy Whole Wheat Bread Celery Onion Stuffing

Saute the chopped veggies in butter and poultry seasoning. Mix in bread cubes and put in the pan. Pour on chicken broth. Bake and you’re done.

See also: Easy Thanksgiving Dish: Roasted Brussels Sprouts With Grapes

Easy Whole Wheat Stuffing Celery Onion Recipe

It’s that easy.

See also: Easy Bread and Celery Stuffing Recipe

Easy Whole Wheat Bread, Celery and Onion Stuffing Recipe

Easy Whole Wheat Bread, Celery and Onion Stuffing Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1 1lb loaf of sliced whole wheat bread, such as Nature's Pride
  • 3/4 cup of butter
  • 4 stalks of celery, chopped
  • 1 onion, chopped
  • 2 teaspoons Poultry Seasoning
  • 1 cup chicken broth
  • Salt and pepper to taste


  1. 1. Let the bread slices dry until rough on the outside. If you don't have time to dry the bread, turn your oven to 200 degrees, spread the bread slices on a cookie sheet and bake for a few minutes until the side up is dry. Flip the bread over and bake the other side until dry. Whole wheat bread takes a little bit longer to dry out than white bread, in my experience.
  2. 2. Cut bread into 1-2 inch cubes.
  3. 3. Melt the butter in a stock pot or dutch oven. Cook the onion and celery in the butter until barely soft. Season the mixture with Poultry Seasoning, salt and pepper.
  4. 4. Stir in bread crumbs until coated. Pour in chicken broth.
  5. 5. Chill and then stuff turkey or bake in a casserole pan at 350 degrees for 30-40 minutes.

Serve with gravy and that’s it! Our favorite family Thanksgiving tradition includes making about twice as much stuffing as necessary (the younger generation loves it) and perhaps adding a bit too much-powdered sugar into the fresh whipped cream (for pumpkin and pecan pie), to the dismay of the older generation. What makes the day so special is it’s one of the few times per year that our extended family gets together.

Happy Thanksgiving! Ironically, this was posted on the exact day Hostess announced liquidation of its brands, including Nature’s Pride. Visit Nature’s Pride on Facebook for details. However, any loaf of whole wheat bread will do!


Katie Dillon headshot

Katie Dillon is the managing editor of La Jolla Mom. She helps readers plan San Diego vacations through her hotel expertise (that stems from living in a Four Seasons hotel) and local connections. Readers have access to exclusive discounts on theme park tickets (like Disneyland and San Diego Zoo) and perks at luxury hotels worldwide through her. She also shares insider tips for visiting major cities worldwide like Hong Kong, London, Paris, and Shanghai that her family has either lived in or visits regularly (or both).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I made this recipe for Thanksgiving this year! So good! I wanted a healthier alternative to Stovetop made without all the additives. I will definitely make it again next year, but I will half the recipe. Was a bit too much for just hubby and me.

  2. The recipe calls for a 1 pound loaf of bread. But the bread shown, and the bread I have, is 1.5 pounds per loaf (1 lb., 8 oz.). Should I use 2/3 of the loaf or the whole thing? Thanks! Can’t wait to try this!

    1. Hi! This recipe overall is very forgiving. I use the whole loaf but I taste it before baking it to be sure that everything is distributed properly. In a perfect world, you’d make the recipe at 1.5 times to account for an entire 1.5 lb loaf but that’s up to you. If you don’t and it looks dry, drizzle a little more chicken stock. If I have an extra celery stick or a bigger than normal onion I’ll account for that. You’ll know before you bake it or stuff a turkey with it what it’s likely going to taste like.