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Ham, Gruyère, and Onion Stuffing

Photo: Randy Mayor; Styling: Lindsey Lower


Yield Serves 12
Ham, Gruyère, and Onion Stuffing brings a hearty dose of comfort food to an already-classic side dish.


  • 1 1/2 cups unsalted chicken stock
  • 2 eggs
  • 12 ounces toasted sourdough bread cubes
  • 1 tablespoon olive oil
  • 2 cups finely chopped onion
  • 2 ounces finely chopped lower-sodium ham (about 2/3 cup)
  • 2 ounces diced Gruyère cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • Cooking spray

Nutrition Information

  • calories 153
  • fat 4.4 g
  • satfat 1.6 g
  • sodium 296 mg

How to Make It

  1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.

  2. Heat a nonstick skillet over medium-high heat. Add olive oil; swirl. Sauté onion for 2 minutes. Reduce heat to low; cook 30 minutes. Cool slightly. Add onion, ham, Gruyère cheese, and parsley to bread mixture.

  3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.