Palatable Pantry’s Herb Seasoned Stuffing Mix is homemade shelf-stable, make-ahead herb seasoned cubes for making stuffing and dressing.
Herb Seasoned Stuffing Mix
by Sue Lau | Palatable Pastime
Being prepared for the holiday cooking extravaganza can be simple if you take some steps in advance, and making a shelf-stable herb seasoned stuffing mix can do just that. It is great for when you have some stale bread sitting around (and who doesn’t have that from time to time?) and this will keep in a sealed ziploc bag for a couple months if necessary.
This simple recipe will save you both time and a few extra dollars from shopping, and be one less thing to worry about having to shop for in the busy holiday supermarket.
Herb Seasoned Stuffing Mix
Ingredients:
- 12 ounces stale dinner rolls or white bread, cut into cubes
- 4 tablespoons unsalted butter
- 1-1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- 1 tablespoon instant chicken bouillon or crushed chicken bouillon cubes
Method:
- Preheat oven to 200F.
- Place bread cubes in a large mixing bowl.
- Melt butter with herbs and bouillon until well mixed.
- Drizzle cubes with herb butter, tossing cubes to evenly mix seasoning.
- Spread cubes in a single layer on a large baking sheet.
- Bake for 1-1/2 to 2 hours or until completely dry (test one), stirring every 15-20 minutes so it gets dry on all sides. They should not taste chewy at all, but be crunchy like crisp salad croutons.
- Cool and store up to 3 months in a sealed container in a cool dry place.
- Note: If you need a larger batch or use more bread, make a separate batch since this amount of bread cubes is about all a large baking pan will hold in a single layer, and you don’t want to heap it as it keeps it from drying completely.
From the kitchen of palatablepastime.com
Join my recipe group on Facebook for more recipes from blogger friends around the world!
Palatable Recipes
You might also like:
Old-Fashioned Bread and Celery Stuffing or Dressing
Southern Cornbread Stuffing or Dressing
Can’t Find a Recipe? | Help
Recipe Index A-M | Recipe Index N-Z | Home
I can remember the wonderful smell coming from the kitchen – Dad always made his bread cubes for stuffing just like this . . . thanks for the share.
How would i make this and eat is right away? reading this, to me its backwards, adding all the herbs THEN drying out the bread? would you not dry it out first then add your mixtures then bake for around 30ish minutes then serve? This recipe seems like its right up my alley flavour and texture wise, would like to serve this for christmas dinner!
This recipe is for making something like the Pepperidge Farm herb seasoned stuffing cubes like what comes in the bag. It takes what you have leftover to make the cubes when you don’t want stuffing right away ad want to store it in your cupboard.
If you want to make the stuffing today, you would use this recipe:
Old Fashioned Bread and Celery Stuffing or Dressing
If you want to dry your bread today you would use this recipe then go to the stuffing recipe and proceed with that and omit the herbs.
You can leave the herbs off when drying this mix, but I have them added for those who like that or use the seasoned cubes for other things, like crushing and coating baked fish fillets.
If you have any other questions, just give a holler.
~s
ahh i see! Im used to making Brownberry boxed stuffing (which i guess is similar to pepperidge farm, not sold in Canada) but no longer sell here in Canada anymore sadly 🙁 So im left to making my own this Christmas. I would boil water in m kettle pour some in a big mixing boil and melt butter then add in all the dried stuffing cubes and the seasoning that comes all on it. Mix up until soft then bake in the oven. Would that sort of method work with this recipe if i dried it out and do all the steps above? Like pre-make it all as above a day before then on Christmas Day bake it up to serve. Dont like adding any chopped up celery/onion like listed in the recipe you linked So not sure how i would add in the butter other than the way i am used to with regular boxed stuffing. Or would you recommend doing it in broth, which i have seen just about all stuffing recipes use. Sorry for a long comment, ive never attempted to make my own stuffing before & want to get it right! 🙂
You would do it with the butter and broth. I don’t think it would have much flavor without. The onion and celery also adds flavor- if it’s textural, I would add onion powder and celery seed to compensate. It might need a little less broth with less veggies- just make it lightly moist. If you want other flavors you could always add in something like cooked sausage or turkey giblets to add in flavor, but the one I showed there was a basic recipe. There are variations.