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Photo: Randy Mayor; Styling: Lindsey Lower  

Ham, Gruyère, and Onion Stuffing

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

Cooking Light NOVEMBER 2013

  • Yield: Serves 12


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 153
  • Fat: 4.4g
  • Saturated fat: 1.6g
  • Sodium: 296mg

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Ham, Gruyère, and Onion Stuffing recipe