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Before this blog became Pretty Practical Pantry, it was previously named 2gays1eats – a play on mine and John.e’s relationship and preparing one vegetarian dish which would satisfy both our dietary preferences.  That was in 2013, which was when I had originally posted the recipe for this vegetarian stuffing.  It was (and still is!) one of the best things I’ve ever tasted.  I cannot imagine a Thanksgiving or Christmas dinner without this stuffing.  In fact, I prepare a large dish of it for Easter and New Years’ Dinner.  Even four times a year is not enough!


Sometimes, you need the holidays to just get here faster!  It’s no big secret that I’m a Christmas fanatic, but not only for the music, the decorations, and the festivities, but also for the food.  Holiday time – be it Christmas or Thanksgiving – seems to be the only time we put so much effort into preparing foods that everyone will love.  Even that family summer barbeque get together is not as well planned or thought out in most cases.  After all, throwing steaks on the grill and boiling up some corn is easy as pie!  No, when you really want to pull out the big guns for family and friends, we wait until those three or four times a year.


Well, to me, Dear Reader, that’s not good enough!  Every chance we get, we should be spending time with the ones we love and the ones who make us laugh and feel good about ourselves and about life.  And we should always find time to eat good food and to enjoy the extra fat and calories (in moderation if you wish!)  That is just what this stuffing dish is for me.  It’s delicious, it’s certainly not carb free or gluten free or free of any other dietary restriction – it’s just damn good!  In fact, give me a big helping of this stuffing and a splash of gravy and I’m all set.  #nocomplaints


Baguette Stuffing with Swiss Chard and Caramelized Onions

Course: Side Dish
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Author: Lord Byron's Kitchen


  • 2 tablespoons olive oil
  • 2 large onions, halved and thinly sliced
  • 1 large bunch Swiss chard, about 1 pound, stems removed and leaves torn into bite-sized pieces
  • 1 large stale baguette, cut into 3/4 inch cubes
  • 1 large egg, beaten
  • 2 cups shredded cheese, Gouda or Havarti works really well, even a sharp white cheddar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups vegetable broth
  • cooking spray


  1. Heat the olive oil in a large skillet over medium-low heat. Add the onions, salt and pepper. Saute until caramelized, stirring occasionally at first and more frequently as onions begin to brown.
  2. In the meantime, preheat oven to 375 degrees and bring a large pot of water to a boil and cook the Swiss chard for 5-10 minutes. Once cooked, drain the chard and rinse with cold water. Drain once again, very thoroughly and set aside.
  3. Place the bread cubes in large bowl. Add the beaten egg and toss to coat.
  4. Stir in the onions, chard, cheese, and broth.
  5. Transfer to large baking dish which has been lightly greased with cooking spray.
  6. Bake covered for 30 minutes.
  7. Remove cover, spray top with cooking spray, and bake 15-20 minutes more until stuffing is golden brown.
Nutrition Facts
Baguette Stuffing with Swiss Chard and Caramelized Onions
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.


Baguette Stuffing with Swiss Chard and Caramelized Onions

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This Post Has 3 Comments

  1. Stuffing and dressing are things I detest, and I refuse to eat them on Thanksgiving. However, this recipe is completely different than anything I've seen before, and I do believe I will be making your recipe this year. So glad I found it!
  2. I'm loving this recipe! I'm a huge fan of stuffing/dressing at Thanksgiving because it also makes my favorite leftovers - we top them with a fried egg for breakfast. Yum! I like the unique flavor profile in this dressing, and definitely have to keep it in mind for future experimentation.

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