Stuffing Mix

Stuffing Mix
Joff Lee/Photolibrary/Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: about 15 cups (30 servings)

Make your own stuffing mix for easy cooking during the holidays. You can season this blend any way you'd like, with different herbs and spices. It's very handy to have on hand, it's cheaper than stuffing mixes you can buy in the store, and it tastes better! 

Sometimes stuffing mixes you buy from the store can taste slightly stale. I always prefer to use fresh bread to make stuffing. But toasting the bread this way ensures that the texture of the bread in the stuffing is perfect; not too soggy and not too crisp.

Make sure that the bread is completely toasted and dry before you add the other ingredients. And remember that this mix has to be stored in the fridge, because of the addition of oil. 

You can season this recipe any way you'd like. Use poultry seasoning, or dried sage (not my personal favorite) or any other type of dried herb. Some thyme and marjoram would be a fabulous combination.

You can use this stuffing in a turkey or a chicken. Just mix it with some beaten eggs and some melted butter. Stuff the turkey or chicken, then roast as directed in the poultry recipe.

What You'll Need

  • 30 slices firm white or whole wheat bread
  • 1 cup onion (instant minced)
  • 1 tablespoon garlic salt
  • 2 teaspoons seasoned pepper
  • 1/3 cup cooking oil
  • 1/3 cup parsley (dried flakes)
  • 1 tablespoon sage (ground)

How to Make It

Preheat the oven to 300°F. Cut the bread slices into 1/2" cubes and place into two13x9" baking pans. Make sure that the bread cubes are evenly distributed on the pan, and aren't piled on top of each other, or they will never toast evenly.

Toast the bread cubes for 45 minutes, or until well toasted and brown, stirring occasionally. You'll know when the bread is done because it looks like croutons, and the cubes will smell toasted and brown.

Remove the pans from the oven and cool slightly.

In two very large bowls, mix together the instant minced onion, garlic salt, seasoned pepper, oil, parsley flakes, and sage.

Add the bread cubes to the bowls, dividing them evenly between the two bowls, and lightly toss with the seasonings to coat the cubes. I like to use a large fork and a wooden spoon to make sure that everything is well mixed.

Place the stuffing mix in a large airtight container and label "Herbed Stuffing Mix", along with the date that you made it. Store the mix in the refrigerator and use within 1 month. For longer storage, you can freeze this mix up to 6 months. Use it in any recipe calling for stuffing mix.