Masala Stuffing


Holy mother! There is stuffing and then there’s the brilliance that is masala stuffing. Warm, savory, and perfectly spiced, this stuffing is absolutely unreal and sure to become a holiday staple.

Masala stuffing was my absolute favorite thing on the table this year. Clearly, I like my people. Well ok, I actually tend to dislike most people, but food is a different story. I love food. All food. Unless, we’re discussing the merits of kale. Which really is as simple as this: Person A: I like kale. Priya: Lose my effin number jerk. I’m so hopped up on kale hate that I’m not even sure where I am with this write up anymore. For that matter, have you ever noticed the exhausting rosy glow that bloggers feel the need to put on their posts. As if they defecate marshmallows, I tell you. What really happened is, we spent hours making something (if it turned out, if not, there goes the next week of my life and it’s worth), then an hour or so taking pictures, editing pictures, hating pictures, and then finally eating the dish, that quite frankly, you’re well over. But back to the glow:

As I spend countless joyous hours in the kitchen with the women folk, bathed in abnormally golden light. We rejoice in whatever foreign stereo type people put on us. We take in the aromas of the spices, herbs, and think back to the mystical and magical moments about growing up in the old country and thinking – oh look no…(well isn’t that convenient, I just realized that I don’t know what sundi is in English. It’s a small crawly awful thing. Also, no, I shan’t Google it, I’m fine to not know what disgusting vermin are called in multiple languages) in our flour or spices. It’s not the mythical land that you think it is. In fact, it’s hot and often causes the need for extra deodorant. But the pani puri is better than sex. That’s right Nash, I said it. Maybe if you came with a side of chutney? But I digress and honestly feel that it should remain external use only.

So about this stuffing. It’s incredibly easy to make, which really is one of it’s selling points. The majority of the flavors infuse during the baking process, which is brilliant because you don’t have to be meticulous about layering your flavors. It really is a bit of a mix, bake, and enjoy. The only few notes I’d make are: Dry your bread out thoroughly or it will be a soggy mess. Remember to cover it for the first portion of the bake or it will burn the bread pretty quickly. Other than that fluff and serve. Good luck and enjoy stuffing and fluffing, or is it fluffing and stuffing. Same same?

Masala Stuffing

Course: Side DishesCuisine: Punjabi FusionDifficulty: Easy


Prep time


Cooking time




Total time




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  • 3/4 cup butter

  • 1 lb French baguette, chopped into 1 inch pieces

  • 2 1/2 cups onions, chopped

  • 1 1/2 cups celery, sliced

  • 1/2 cup cilantro, chopped finely

  • 2 tbsp fresh sage, minced

  • 2 tbsp fresh rosemary, minced

  • 1 tbsp fresh thyme, minced

  • 1 tbsp cumin, ground

  • 1 tbsp coriander seeds, ground

  • 1/2 tsp chili powder

  • 1 tsp ginger powder

  • 1 1/2 tsp garlic powder

  • small pinch cinnamon powder

  • small pinch clove powder

  • 1 1/2 tbsp dried fenugreek

  • 1 tsp salt

  • 1 tsp white pepper, ground

  • 2 1/2 cups low sodium chicken broth, divided

  • 2 eggs

Equipment/Specialty Items


  • Preheat oven to 250°. Butter a 13×9-inch baking dish and set aside.
  • Scatter bread in a single layer on a rimmed baking sheet.
  • Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
  • Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat.
  • Add onions and celery. Stir often until just beginning to brown, about 10 minutes.
  • Add to bowl with bread; stir in herbs, salt, and pepper.
  • Drizzle in 1 1/4 cups broth and toss gently. Let cool.
  • Preheat oven to 350°.
  • Whisk 1 1/4 cups broth and eggs in a small bowl.
  • Add to bread mixture; fold gently until thoroughly combined.
  • Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
  • Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.


  • Make up to 1 day ahead. Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.

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