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Scarborough Fair Stuffing Recipe

Scarborough Fair Stuffing Recipe

This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.—April Greenwood, Lakewood, Colorado
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:9 servings


  • 10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh sage
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup butter, melted


  • 1. In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened.
  • 2. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 9 servings.

Nutritional Facts

3/4 cup equals 229 calories, 13 g fat (7 g saturated fat), 74 mg cholesterol, 622 mg sodium, 23 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Scarborough Fair Stuffing

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Reviewed Nov. 27, 2014

"This has become a traditional family favorite for Thanksgiving. It's the number one requested dish that MUST be on our table, or else! I stock up on a variety of discount bread a few weeks before Thanksgiving. Adding cornbread is a fun touch, and I also love pumpernickel, bagels, rye, and challah breads."

Reviewed Dec. 28, 2012

"Loved this recipe. I used Pepperidge Farm bread crumbs as I had not saved bread as noted in the recipe but will for the next thanksgiving meal. Very Rustic!"

Reviewed Oct. 3, 2012 Edited Oct. 9, 2013

"This was fantastic! Don't go easy on the herbs."

Reviewed Nov. 9, 2011

"This is delicious! My family made promise to make this a tradition for every holiday!"

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