|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 99g||36%|
|Dietary Fiber 6g||22%|
|Total Sugars 9g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy stuffing mix is similar to the famous, convenient top-of-the-stove mix. It's an excellent use for day-old bread, and you probably have most of the seasonings on hand.
For a more pronounced chicken flavor, make the stuffing with low-sodium chicken broth instead of water, or add 1 teaspoon of chicken bouillon granules or base to the water. Just keep an eye out on the salt in the rest of the recipe, tasting as you go. It's easier to add salt than it is to take it away if things taste too salty.
Serve the prepared stuffing with a chicken, pork, or turkey dinner, or use it in a casserole.
6 cups soft, fresh breadcrumbs
1 heaping tablespoon dried parsley
5 tablespoons dried minced onion
1/3 cup dried celery flakes
1 teaspoon ground thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon sage
1/2 teaspoon dried marjoram
For the Stuffing:
1 1/4 cups water, low-sodium chicken broth
3 tablespoons butter
3 cups stuffing mix
Salt, to taste
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F.
Spread bread out on 2 baking sheets. Bake for about 10 to 15 minutes, or until it is dry and crumbly.
In a large bowl or large plastic food storage bag, combine breadcrumbs with dried parsley, minced onion, celery flakes, thyme, pepper, sage, and marjoram.
To prepare stuffing, bring 1 1/4 cups of water or chicken broth and 3 tablespoons of butter to a boil. Stir in 3 cups of stuffing mix. Remove from heat, cover, and let stand for 5 minutes.
Taste and add salt, as needed.
Fluff with a fork and serve.
How to Use Homemade Stuffing
You can easily add the stuffing to a casserole dish with some chicken and veggies, and turn it into a full-fledged meal.
- Prepare the dressing as directed and preheat the oven to 400 F. Spray a casserole dish with nonstick spray.
- Combine 1 1/2 cups cubed boneless chicken breasts with a pound of frozen mixed veggies, a can of cream of chicken condensed soup, and a little sour cream.
- Spread it out evenly across the casserole dish. Sprinkle the dressing on top.
- Bake for 30 to 40 minutes, or until the chicken is completely cooked.
- Use any bread that you have on hand, whether it's sourdough, rye, whole-wheat, brioche, or old-fashioned sandwich bread. The type of bread you use will impact the texture of the stuffing and keep the flavors interesting, too.
- You can also use turkey or beef stock, instead.
How to Store and Freeze Homemade Stuffing
Homemade stuffing will keep covered in the refrigerator for up to five days. You can also transfer it to a freezer-safe container or a zip-close freezer bag and store for up to six months. Defrost in the refrigerator and then bake until heated through, or cook in a low oven, covered in foil, until completely hot.