This Ham and Gruyere Stuffing recipe is filled with different flavors and textures including sweet crunchy apples, salty ham, creamy Gruyere cheese, and toasty potato bread cubes. I love that it’s loaded with ingredients not found in traditional stuffing recipes. If you’re willing to break away from your childhood stuffing, try this one!
While I absolutely adore my Mom’s stuffing recipe, sometimes I want something a little extra and this ham and gruyere stuffing definitely fits the bill. I love the added flavor that the potato bread itself adds, though you can use other bread, and the combination of ham, cheese, and apples offers such a delicious contrast in taste and textures.
What’s in this Stuffing Recipe?
Here’s an overview of what you’ll need to make this savory potato bread stuffing. You can find the exact measurements in the recipe card below.
- Potato bread – Cut into small 1/2-inch cubes. Day old bread is ideal for making stuffing as it needs to dry out a bit.
- Onion & celery – Adds flavor, texture, and color to the stuffing.
- Apples – I like to use Honeycrisp apples as they’re crisp and sweet. Cut them into very small pieces, approximately the size of a bean.
- Chicken broth – I recommend using low sodium chicken broth to control to saltiness. Homemade chicken stock would also work here.
- Eggs – Helps bind some of the ingredients together.
- Ham – You can use a ham steak or leftover ham in this stuffing. Either way, be sure to dice it into small pieces.
- Gruyere cheese – Because cheese makes everything better! Feel free to substitute other similar cheeses, like fontina or gouda.
- Butter – For sautéing the veggies and apples.
- Herbs & spices – Fresh thyme, fresh parsley, salt, pepper, and minced garlic season the dish.
Tips for Success
- Use dry, stale bread. If the bread is fresh and moist, it will become soggy in the stuffing. You can either cut the bread into pieces and leave it on a baking sheet overnight to dry out or bake the cubes in the oven for 15-20 minutes.
- Dice everything into small pieces. The apples, ham, onion, and celery should all be diced into small pieces. You want to be able to get a little bit of everything in each bite.
- Can I use different bread? Yes, you can make this stuffing with any sturdy, dry bread you’d like. I just love the light, fluffy texture of potato bread.
- Add other mix-ins. Try swapping the ham for cooked sausage or bacon. Mushrooms could be added as a meat replacement for vegetarian stuffing.
Serving Suggestions
This stuffing makes a wonderful side dish for holiday meals. I’ve served it with honey glazed ham at Christmas and roast turkey at Thanksgiving. But you don’t have to wait for a holiday to serve it! It would also be great served with roast chicken any time of the year.
Proper Storage
- Prep the stuffing ahead of time. You can prep the stuffing as directed up to 1 day ahead, cover tightly, and refrigerate. The next day bake as directed, but add about 10-15 minutes to the cook time, since it will be chilled. Keep in mind that the bread will not be as crisp since absorbing moisture from the other ingredients overnight.
- Fridge. Store leftover stuffing in an airtight container in the fridge for 3-4 days.
- Freezing: To freeze cooked leftovers, transfer to an airtight freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and warm up. (I do not recommend freezing the unbaked stuffing.)
- Reheat. Reheat leftovers in the microwave until heated through. You can also reheat the casserole in the oven at 350F until warmed through. Drizzle with a bit of broth to help loosen it up and loosely tent with foil to help prevent it from drying out.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Ham and Gruyere Stuffing
Ingredients
- 16 cups small cubed potato bread (1/2-inch pieces)
- 1/2 cup butter
- 2 cups diced onion
- 2 cups diced celery
- 2 small Honeycrisp apples , cut into very small pieces
- 1 tablespoon minced fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic , minced
- 3 cups low-sodium chicken broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter
- 1/2 pound ham steak (or leftover ham), diced
- 1 cup shredded gruyere cheese
- 2 tablespoons butter , cut into small cubes
Instructions
- Scatter 16 cups (1/2-inch pieces) potato bread cubes out onto a large rimmed baking sheet. Leave out overnight or bake in a 300F oven for 15 to 20 minutes until golden, then let cool.
- Melt 1/2 cup butter in a large nonstick skillet over medium heat. Add 2 cups diced onion, 2 cups diced celery, 2 small diced Honeycrisp apple, 1 tablespoon minced fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until the vegetables and apple are tender, about 5 minutes. Stir in 1 clove minced garlic and cook until fragrant, 20 seconds. Add 3 cups low-sodium chicken broth; bring to a simmer and remove from the heat.
- In a large mixing bowl, beat together 2 large eggs and 1/4 cup chopped fresh parsley, then stir in the bread cubes and vegetable/apple/broth mixture, along with 1/2 pound diced ham and 1 cup shredded gruyere cheese.
- Transfer the mixture to a 3 to 4 quart baking dish coated with nonstick spray and dot with 2 tablespoons cubed butter.
- Cover with foil and bake in a preheated 375 degree oven for 30 minutes. Uncover and bake another 20 more minutes or so until golden and cooked through.
- Let cool a few minutes, scoop, serve and enjoy!
