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Copycat Stove Top-Like Stuffing Mix
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Keep stuffing mix on hand cheaper than the boxed kind. Stuffing cubes are mixed with dried herbs and can be stored until you need it. When ready to prepare, just mix with broth and butter. Tastes just like Stove Top brand!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
ingredients
Mix
2 teaspoons dried minced onion
2 teaspoons dried parsley
1 teaspoon dried thyme
1/4 teaspoon dried sage
8 cups dry bread crumbs or cubes
To Prepare
6 tablespoons butter or margarine
1 cup chicken broth
salt and pepper, to taste
directions
Combine the dried onion, parsley, thyme, sage, and bread crumbs in an airtight container. Store in a dry location for up to 4 months.
To prepare the mix:
Combine the butter and chicken broth in a large saucepan or Dutch oven over medium-high heat. Cook, stirring occasionally, until the butter has melted and the mixture is hot.
Stir the stuffing mix into the butter mixture, mixing until the crumbs are coated well in the broth mixture.
Remove the pan from the heat and cover tightly. Let the stuffing stand for 5 minutes.
Remove the lid and fluff the stuffing gently before serving, seasoning to taste with salt and pepper. Serve hot.
recipe tips
Use a variety of bread types to create a more complex texture (and flavor) in your stuffing mix.
Add sauteed onions and celery when preparing the stuffing, after the broth is added. Or, add them when combining the butter and broth and let them simmer until tender (before adding the dry stuffing mix)
Fluff the stuffing gently with a fork to keep it light.
Add a splash of white wine to the broth for additional flavor.
Make a double batch of the dry mix to have on hand for future meals.
Try adding different nuts or fruits for a twist on the classic stuffing.
Don't rush the resting period; it's important for the crumbs to absorb the liquid properly.
Remember to taste the stuffing after mixing; adjust seasoning as needed before serving.
common recipe questions
Can I use fresh herbs instead of dried?
You can use fresh herbs, but only if you plan on making the stuffing immediately (fresh herbs are not shelf-stable so this can't be made in advance). Generally, use three times the amount of fresh herbs than dried.
What kind of bread crumbs are best for stuffing?
You can use any type of bread crumbs or cubes, such as white, whole wheat, or even cornbread, depending on your desired flavor and texture. Just make sure they are dried, not fresh, for this recipe.
Can I make this recipe gluten-free?
Yes, use gluten-free bread cubes or bread crumbs to make the stuffing mix gluten-free. Make sure the other ingredients are gluten-free as well.
What can I substitute for chicken broth?
Vegetable broth can be used as a substitute for chicken broth for a vegetarian or different option.
What if I prefer not to use butter?
You can substitute margarine or a plant-based butter alternative to reduce saturated fat; olive oil may also be used for a different flavor.
How do I add more to the flavor of the stuffing?
Add sauteed vegetables like celery and carrots, or stir in cooked sausage, nuts, or dried fruits like cranberries when preparing the dry mix with the broth mixture.
Can I add additional spices?
You can add additional spices like garlic powder, black pepper, or even a pinch of cayenne for a bit of heat.
How can I serve the stuffing?
Serve the stuffing hot as a side dish alongside roasted meats, or use it as a filling for stuffed poultry, peppers, or vegetables.
How do I store leftover prepared stuffing?
Store any leftover stuffing in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze leftover stuffing?
Yes, leftover stuffing can be frozen. Place it in freezer-safe bags or containers and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
How do I reheat stuffing?
To reheat, place the stuffing in a baking dish, add a bit of broth or water to keep it moist, and bake at 350 degrees F until heated through, about 20-30 minutes.
Can I use this for a stuffing in a turkey?
Yes, it can be used to stuff a turkey or any other poultry. Just make sure the stuffing reaches a safe internal temperature of 165 degrees F.
tools needed
Large Airtight Container: To store the dried stuffing mix ingredients, including onion, parsley, thyme, sage, and bread crumbs, for up to 4 months in a dry location.
Measuring Cups and Spoons: For measuring the dry ingredients (onion, parsley, thyme, sage, and breadcrumbs) required for the stuffing mix and for the chicken broth in the prepared stuffing.
Large Saucepan or Dutch Oven: For combining the butter and chicken broth, as well as for mixing in the dry stuffing mix ingredients.
Spatula or Wooden Spoon: For stirring the butter and broth mixture and incorporating the stuffing mix.
Lid: To cover the large saucepan or Dutch oven tightly after mixing the stuffing, allowing it to stand and fluff for the recommended 5 minutes.
what goes with it?
Herb-Roasted Chicken: Serve this stuffing alongside a juicy herb-roasted chicken.
Thanksgiving Turkey: Pair your stuffing with a classic homestyle turkey. You can use it to stuff the bird or served alongside.
Baked Vegetables: Use the stuffing as a topping for baked vegetables like squash or zucchini.
Stuffed Peppers: Mix the stuffing with ground meat, beans, or cheese, and stuff it into bell peppers.
Savory Pork Chops: Serve alongside pan-seared pork chops. The subtle sweetness and herbal notes in the stuffing will nicely balance the rich flavors of the pork. Pro Tip: Use thick chops and cut a pocket in the meat and fill lightly with cooked stuffing. You're welcome.
Gravy: Drizzle some homemade gravy over the stuffing for extra moisture and flavor.
Cranberry Sauce: A dollop of cranberry sauce on the side can add a sweet and tart element that complements the savory stuffing.
Braised Brisket: The stuffing makes a hearty side to serve with slow-braised brisket. Not a traditional pairing but they work well together.
Mashed Potatoes: The stuffing can be a perfect addition alongside creamy mashed potatoes. The contrasting textures work well as part of a traditional dinner.
nutrition data
202 calories, 10 grams fat, 22 grams carbohydrates, 5 grams protein per 1 cup prepared.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
January 17, 2020
Very tasty! I will definitely make this again and again! I had a couple loaves of plain white sandwich bread that were going stale and decided to try something new with them instead of feeding them to the critters. I diced the bread & spread on some cookie sheets, then baked in a convection oven at 200 degrees, stirring & rotating the sheets every 10-15 minutes until the cubes were good & crunchy, with no softness in the centers - about an hour over all. I did not have minced onions. I substituted 1 Tablespoon of Mrs. Dash Onion & Herb mix, and added 1/4 teaspoon of turmeric for color.
September 27, 2014
I like this recipe because you can adjust the seasonings to suit your tastes. When you buy a mix at the store you are pretty much stuck with the herbs they include plus you get all the preservatives. This is just as good as making it from scratch when you need it, but this way you can keep it on hand mostly pre-made to save time.
November 4, 2013
I'm making these up and giving them as gifts at a annual party we have next weekend for some girlfriends of mine. I'm decorating the jars I'm putting them in and writing the instructions on them. We always do some pre holiday kind of thing so I think this will be fun. I tried the recipe and it really does taste very good!
November 1, 2013
How long will this keep in the cupboard?
If stored in an airtight container I would guess that it should keep for at least 6 months assuming the ingredients you use weren't past their freshness date to begin with.
October 31, 2013
A tasty and cheaper way to keep pre-made stuffing mix on hand. The recipe can be stored until you need it and mixes up easily with just the broth and butter. Makes some really good stuffing!
December 25, 2006
I just wanted to say that I can't thank you enough for this delicious recipe. I found myself in a bind this Christmas(2006) because I forgot the stuffing!!! This recipe was a delicious life-saver!!!Thank-you for saving my Christmas dinner! Dee