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Tomato Bread Stuffing Recipe

At the Claudia Sanders Dinner House, this old-fashioned side dish is favorite with customers.—Cherry and Tom Settle, Shelbyville, Kentucky
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 1/2 cup chopped onion
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 slices bread, toasted and cut into 1/4-inch cubes


  • 1. In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes. Yield: 6 servings.

Nutritional Facts

1 each: 320 calories, 22g fat (5g saturated fat), 10mg cholesterol, 587mg sodium, 29g carbohydrate (20g sugars, 2g fiber), 2g protein.

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Reviewed Jul. 24, 2011

"I made this recipe years ago. My mother used to make these without the onion. It took me back to my childhood. Thanks for such a wonderful recipe. I also cut back on the oil. I thought that 1/2 cup of veg. oil was a bit much. Delicious! I hope people who see this will try it. It really is delicious!"

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