Homemade Stovetop Stuffing Mix
A quick, pantry‑friendly stuffing you can make anytime, not just for holidays. It uses stale bread, dried herbs, and bouillon for that classic flavor, then cooks up on the stovetop in just minutes.
Instructions
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Prepare the stuffing mix
Cube the stale bread and spread it on a baking sheet. Dry in a 375°F oven for 8–10 minutes, or until the bread is completely moisture‑free and lightly golden. Let the bread cool, then toss it in a large bowl with all the dried herbs, bouillon, and seasoning until evenly coated. Divide the mixture into two equal portions and store each in an airtight container—up to 4 months in the pantry or 12 months in the freezer. One portion equals a typical box of store‑bought stuffing. -
Cook the stuffing
In a medium saucepan bring 3/4 cup water and 2 tablespoons butter (or margarine) to a boil. Stir in one portion of the prepared stuffing mix (about 3 cups). Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork, season with additional salt and pepper if desired, and serve.
Tips
Store the dry mix in a cool, dry pantry for up to four months, or freeze for year‑long storage. For extra richness, substitute part of the butter with olive oil or add cooked mushrooms before serving.
Video
“Make Your Own Stovetop Stuffing from Scratch” by Cat Scratch Kitchen, watch on YouTube.
About this recipe
This stovetop stuffing mix captures the comforting taste of traditional holiday dressing without the need for a full‑size oven bake. Cubed, dried bread is tossed with parsley, dried onion, celery flakes, sage, oregano, thyme, pepper, and a pinch of salt, creating a dry blend that stores beautifully for months. When you’re ready to serve, simply rehydrate the mix with butter and water, let it steam, then fluff for a warm, savory side.
Serve the finished stuffing alongside roast turkey, chicken, or as a hearty base for a grain bowl. It also works well with added proteins like shredded chicken or sautéed mushrooms for a more robust meal.
