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Say good bye to mushy stuffing!  Baguette Stuffing with Swiss Chard and Caramelized Onions is chunky, hearty, and vegetarian too!  This stuffing is great for any occasion or feast!

This post and its photos were updated February 19, 2018.

Before this blog became Lord Byron’s Kitchen, it was called Pretty Practical Pantry; and before that, it was previously named 2 Gays, 1 Eats – 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 Baguette Stuffing with Swiss Chard and Caramelized Onions.  That original post is gone now; it is floating around somewhere, I imagine, with the closure of my old, free WordPress account.

Still, Baguette Stuffing with Swiss Chard and Caramelized Onions, 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

Whenever a holiday of any sort rolls around, the first thing McKenna will ask is, “Are you making your stuffing?”  The answer is always yes, of course.  Baguette Stuffing with Swiss Chard and Caramelized Onions is very easy to make, and to save time, I usually prepare a few of the steps a few days before.

For example, you can boil the Swiss chard, drain it well, allow it to cool, squeeze out the excess water, then store it in your fridge in Ziploc bag.  I do the same with the onions.  (In the pictures you see here, I used shallots instead of onions, because that’s what I had on hand at the time.)

About an hour before you’re ready to serve dinner, toss the onions, Swiss chard, cheese, eggs, and bread with the vegetable stock and transfer to a baking dish.  How easy was that for Thanksgiving dinner?  I love a recipe that’s so forgiving you can prepare most of it two or three days ahead.

Baguette Stuffing with Swiss Chard and Caramelized Onions is chunky and not mushy.  It’s dryer that most stuffings, but certainly moist too.  The bigger chunks of bread gives you surface room for a crunchy, chewy exterior with a pillow-soft, moist center.  Trust me, Dear Reader, this will be your new go-to stuffing recipe!

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Baguette Stuffing with Swiss Chard and Caramelized Onions

Say good by to mushy stuffing!  Baguette Stuffing with Swiss Chard and Caramelized Onions is chunky, hearty, and vegetarian too!  This stuffing is great for any occasion or feast!
Course Side Dish
Cuisine Christmas, North American, Thanksgiving, Vegetarian
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 386kcal
Author Lord Byron's Kitchen


  • 2 tablespoons olive oil
  • 2 large onions, halved and thinly sliced
  • 1 bunch Swiss chard, about 1 pound, stems removed and leaves choppe into bite-sized pieces
  • 900 grams baguette, cut into 1 inch cubes
  • 3 large eggs, beaten
  • 2 cups cheese, shredded (white cheddar, harvarti, gouda - go for a white melting cheese)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups vegetable broth
  • 1 tablespoon butter


  • 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.
  • 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, cool completely, then squeeze out the excess water.  Set aside.
  • Place the bread cubes in large bowl. Sprinkle over the onions, Swiss chard, and cheese.  Set aside.
  • In a bowl, whisk together the eggs and the vegetable stock.  Pour over the bread and toss well to coat.  Toss until the liquid has been absorbed into the bread.
  • Transfer to large baking dish which has been lightly greased with butter.
  • Bake covered for 30 minutes.
  • Remove cover, spray top with cooking spray, and bake 15-20 minutes more until stuffing is golden brown.


Calories: 386kcal | Carbohydrates: 50g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 987mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2175IU | Vitamin C: 11.2mg | Calcium: 214mg | Iron: 3.6mg

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This Post Has 5 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.
  3. My best friend and I make this every year for our little Thanksgiving dinner. Tonight we got together to come up with the menu for Thanksgiving, and we both decided it wouldn’t be Thanksgiving without this stuffing. Thank you for sharing with all of us a recipe that has become so near and dear to my heart!

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