Cubes or crumbled pieces of bread
that have been dried and seasoned to be used in stuffing recipes are called bread stuffing mix. Ready made stuffing mix generally has white bread, wheat bread or a combination of both. The bread
is cut into cubes or crumbled pieces and is dried completely. The bread is
seasoned with herbs and spices. Unseasoned stuffing mix is also available in many
stores. This type of stuffing mix is generally unseasoned and is made from
different varieties of bread. Cornbread is also used to make bread stuffing mix.
Simple and easy bread stuffing mix
Firm bread, sliced to ½ inch cubes 30 slices
Garlic salt 2 tsp
Seasoned pepper 1/2 tsp
Dried parsley flakes 3 tbsp
Instant minced onion 3 tbsp
Cooking oil 1/3 cup
Ground sage ¾ tsp
Preheat oven to 300 degrees. Arrange bread cubes in two 13x9" baking pans. Toast bread cubes at 300 degrees for
45 minutes stirring occasionally. Remove from oven and cool. In large mixing bowl,
mix onion, seasoned pepper, oil, garlic salt, parsley flakes and sage. Toss
bread cubes with seasoning so that the bread cubes are coated. Place in a large
airtight container and refrigerate, use within 2 months. If you freeze the mix,
you can use up to 6 months. This mix can be used in any recipe that uses
stuffing mix as an ingredient.
Herbed bread stuffing mix
Bread, cubed and toasted 1 loaf
Parmesan cheese 1 tbsp
Garlic powder 1 tsp
Onion powder 1 tsp
Marjoram leaves 1/8 tsp
Basil 1/8 tsp
Thyme 1 tsp
Sage 1/8 tsp
Oregano 1/8 tsp
Rosemary 1/8 tsp
Savory 1/8 tsp
Cube bread, arrange on cookie
sheet and allow it to dry over night. Turn oven to 325 degree and allow the
bread to brown. Transfer to paper bag and add all the seasonings. Spin the bag
to coat the bread cubes with the seasoning mixture. Store in an airtight
container on cooling.
Two-in-one bread stuffing mix
Unseasoned bread cubes 3-4 cups
Chicken bouillon granule 1 tbsp
Dried celery flakes 3 tbsp
Ground sage ¼ tsp
Poultry seasoning ¼ tsp
Parsley flakes 1 tbsp
Onion flakes 1 tbsp
Ground black pepper 1/2 tsp
Put unseasoned bread cubes in an
airtight jar and seal tight. Mix the other ingredients thoroughly in a small
mixing bowl. Place in a small bag and seal tight. While using for stuffing, mix
the bread and the seasoning together.
Seasoned stuffing Mix
Large bread crumbs 6 cups
chicken bouillon, crumbled - 3 cubes (or) chicken bouillon powder 3 tbsp
Parsley flakes 1 tbsp
leaf sage, crumbled ½ tsp
dried minced onion ¼ cup
Dried minced celery ½ cup
Leaf thyme, crumbled 1 tsp
Pepper 1 tsp
Arrange bread crumbs on a cookie
sheet and bake at 350 degrees for 8 to 10 minutes, allow it to brown evenly. Toss
bread cubes with balance ingredients until the cubes are evenly coated. Store
in an airtight container for 1 to 4 months or in the freezer for 1 year.
Bread stuffing with bacon
Brown bread stuffing with bacon
Boston brown bread, cut into 1/2-inch cubes 1 can
Soft Italian bread crusts trimmed,
cut into 1/2-inch cubes
Bacon, cut crosswise into 1/2-inch
strips 4 ounces
Low-salt chicken broth
Onion, chopped ¾ cup
Fresh tarragon, chopped 3 tbsp
Fresh chives, chopped ¼ cup
Ground black pepper
Preheat oven to 250 degrees. Arrange
bread cubes in 2 rimmed baking sheets. Bake until bread is dry for about 1-1/2
hours. Transfer bread to large bowl. Sauté bacon in large skillet until crisp.
Transfer bacon to paper towels. Discard all except 1 tablespoon of fat from
skillet. Add butter to the skillet and melt over medium heat.
Add onion; sauté until soft. Add
chives, tarragon, pepper, salt, and bacon to bowl with bread; toss well. Butter
a 9x9x2-inch baking dish. Stir in chicken broth to bread mixture and toss to
moisten. Transfer stuffing to the prepared dish. Cover stuffing with a foil and
bake for 40 minutes. Uncover and bake until lightly browned on top, for about another
Bacon corn-bread stuffing with herbs
Corn Bread, cut into 1/2-inch cubes 2 loaves
Large celery ribs, coarsely chopped 6
Large onions, coarsely chopped 2
Bacon, sliced 1 pound
Mixed dried herbs, crumbled 2 tbsp
Chicken broth 1 cup
Melted butter ¼ cup
- Preheat oven to 325° F.
- Butter a baking dish.
- Dry corn bread for about 20 minutes in oven.
- Remove corn bread from oven and leave oven at 325° F.
- In a large, deep skillet, sauté bacon over moderately
high heat for about 10 minutes.
- Add celery and onions and sauté, until vegetables
- Add herbs and salt and pepper to taste and cook for a
- In a large mixing bowl toss together corn bread and
bacon mixture and transfer to baking dish.
- Sprinkle stock over stuffing and bake, with lid
closed for 1 hour.
butter over stuffing and bake with lid open for about 30 minutes until top
Bread stuffing with sausage and herbs
Whole wheat bread, 1 day old, cubed 1 ½ cups
White bread, 1 day old, cubed 3 ¾ cups
Turkey or chicken stock ¾ cup
Bulk turkey sausage 1 lb
Celery, including tops, chopped ¾ cup
Onion, chopped 1
Butter, melted ¼ cup
Dried thyme leaves ½ tsp
Dried sage leaves 2 tsp
Apple, cored and chopped 1
Dried rosemary leaves, minced or crumbled 1 tsp
Dried cranberries 1 cup
Fresh parsley, minced 1/3 cup
oven to 350 degree F.
bread cubes in a single layer on a large baking sheet.
at 350 degrees for 5 to 7 minutes, until evenly toasted.
toasted bread cubes to a large bowl.
the sausage and onions over medium heat, in a large skillet. Cook until
onions get brown.
the sage, celery, rosemary, and thyme; cook, for about 2 minutes.
sausage mixture over the bread and toss lightly.
the dried cranberries, chopped apples, and parsley.
the turkey stock and melted butter, and mix lightly.
Bread stuffing with sausage, dried apricots and pecans
Sweet Italian sausage, removed from casings and crumbled 1
French or other white bread, dried, cubed 12 cups
Large onion, chopped 1
Large eggs, lightly beaten 3
Pecans toasted and roughly chopped 2 cups
Homemade turkey or chicken stock or canned low-sodium
chicken broth 1 cup
Unsalted butter 6 tbsp
Dried apricots, cut into thin strips 1 cup
Fresh parsley leaves, chopped fine ½ cup
Medium stalks celery, chopped 4 , about 1 ½ cups
Dried sage ½ tsp
Dried thyme ½ tsp
Dried marjoram ½ tsp
Ground black pepper ½ tsp
sausage in a large skillet over medium heat until browned.
the sausage to a large bowl and throw away the excess fat.
butter in the same skillet.
- Add onion
and celery and cook over medium heat until soft and translucent.
in the dried herbs and pepper and cook for another minute.
the mixture to the bowl with sausage.
the apricots, parsley, pecans, and salt and mix well.
the bread cubes.
- In a
small bowl, beat the stock and eggs together.
the mixture over the bread cubes.
Corn bread stuffing with sausage and prunes
Corn bread,cubed to 1-inch pieces
Fat-free, less-sodium chicken broth 1 can
Butter 2 tbsp
Large eggs, lightly beaten 2
Turkey kielbasa, chopped 1 cup
Red bell pepper, chopped 1 cup
Onion, chopped 2 cups
Celery, chopped 2/3 cup
Fresh parsley, chopped ¼ cup
Frozen whole-kernel corn, thawed 1 cup
Dried thyme 1 ½ tsp
Prunes, coarsely chopped pitted 1 cup
Dried sage 1 tsp
Salt ¾ tsp
Black pepper ¾ tsp
oven to 400°.
- In a
large nonstick skillet over medium heat, melt butter.
- Sauté bell
pepper, onion, and celery for 5 minutes.
3/4 cup broth, kielbasa, black pepper, sage, thyme, salt and corn.
to boil, reduce heat, and cook with lid covered for 5 minutes.
vegetable mixture over corn bread.
the prunes and parsley.
the balance broth and eggs and pour over corn bread mixture.
Bread stuffing with apples
Simple bread stuffing with apple
Sturdy white bread, cut into 1 inch cubes 1 loaf
Chicken broth 1/2 cup
Medium onion, sliced 1
Apples, peeled, cored and cut into 1/2 inch cubes 2
Dried thyme 1 tsp
Salt and pepper to taste
bread in a large bowl.
onions to the bowl.
- Add apples
to the to bread and onion mixture.
thyme and mix well.
half the butter over the mixture, mix well.
the balance butter and mix thoroughly.
salt and pepper to taste.
chicken broth over the mixture and mix well.
Wheat bread stuffing with almond apple
Granny smith apples chopped 2 cups
Celery chopped ¾ cups
Onions chopped ¾ cups
Butter or margarine 4 tbsp
Almonds, sliced 1 ½ cups
Cinnamon 1 tsp
Poultry seasoning ½ tsp
Salt ¼ tsp
Whole wheat bread crumbs 6 cups
Raisins, seedless 1 cup
Egg, beaten 1
Sauté onion, apples, almonds, and
celery in butter for 5 minutes. Remove from heat. Add cinnamon, poultry
seasoning and salt. Toss together bread cubes and raisins; stir in apple
mixture. Add egg in ½ cup of apple cider; toss into bread mixture. Add left
over apple cider if you need a moisturized stuffing. Stuffing is ready.