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Add this festival autumn harvest recipe for stuffing to your Mabon or Fall Equinox table.

Mabon Fall Harvest Stuffing


  • 1 loaf stale French bread
  • 6 tbsp butter
  • 3 cloves minced garlic
  • 1 small diced sweet onion
  • 1 cup diced celery
  • 1 1/4 cup chicken or vegetable broth
  • 1 egg
  • salt & pepper to taste
  • 2 tbsp minced, fresh parsley
  • 2 tbsp minced, fresh thyme


  • Preheat oven to 375 degrees.
  • Cut the stale french bread into 1/2 inch cubes and set aside.
  • In a medium-size frying pan, melt butter on medium-low heat. When it begins to sizzle slightly, add garlic and cook until fragrant (about 2 minutes) Add in diced celery and onion and cook until tender (about 4-6 minutes).
  • Add chicken broth, salt and pepper. Cook for another minute.
  • Place the french bread cubes in a large mixing bowl. Pour the pan mixture over the bread, stirring until well coated. The bread should be thoroughly wet, but not soggy.
  • Add in egg and stir until evenly distributed.
  • Place mixture in a glass baking dish and bake until golden brown on top, 40-50 minutes.
  • Sprinkle with minced fresh parsley and thyme. Serve immediately.