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How to Master Thanksgiving
Recipe
1 hr 45 min

Homemade Stuffing Mix

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Homemade Stuffing Mix
Author: America's Test Kitchen

Recipe By America's Test Kitchen

Published on August 5, 2024

Stuffing mix from a box is predictably bad but convenient. By making our own, could we combine timesaving with tastiness?

Time

1 hr 45 min

Yield

Serves 10 (Makes 12 cups of mix, or 2 batches stuffing)

Why This Recipe Works

Half-inch cubes of hearty white bread, toasted until golden brown and frozen for later use, provided a sturdy foundation for our Homemade Stuffing Mix. To create a make-ahead flavor base, we sautéed the vegetables and herbs in butter and then froze the mixture into logs. To finish the stuffing, we just needed to remove the frozen logs, melt them on the stovetop with some chicken broth, and add the bread.

Ingredients

1 (24-ounce) loaf hearty white sandwich bread, cut into ½-inch pieces
8 tablespoons (1 stick) unsalted butter, softened
1 onion, chopped fine
2 celery ribs, chopped fine
¼ cup finely chopped fresh parsley
2 garlic cloves, minced
1 ¼ teaspoons dried sage leaves
1 ¼ teaspoons dried thyme leaves
¾ teaspoon salt
¾ teaspoon pepper

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image

    TOAST BREAD

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Divide bread between two rimmed baking sheets and toast until golden brown, about 30 minutes, stirring occasionally and switching and rotating sheets halfway through baking. Cool completely on baking sheets, about 20 minutes. Transfer bread to zipper-lock bag and freeze for up to 2 months.
    Recipe Tip
    If you double this recipe, toast the bread in 2 batches.

    2. SAUTÉ VEGETABLES

  2. Melt 2 tablespoons butter in large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir in parsley, garlic, sage, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Transfer mixture to medium bowl and refrigerate until cool, about 15 minutes.

    3. MAKE BUTTER

  3. Combine remaining butter with cooled vegetable mixture, divide in half, and shape into two logs. Tightly wrap each log in plastic wrap, then foil. Freeze for up to 2 months.
    Recipe Tip
    Cool the vegetable mixture completely before adding the softened butter or the butter will melt.

    4. TO MAKE ONE BATCH OF STUFFING

  4. (Makes 6 cups, serving 6 to 8): Heat 1 1/2 cups low-sodium chicken broth and 1 unwrapped butter log in large saucepan over medium-high heat until butter is melted. Add 6 cups frozen bread cubes and gently stir until liquid is absorbed. Lightly pack down bread, cover, and remove from heat. Let stand 10 minutes. Stir bread, replace lid, and let stand 5 minutes. Serve.
    Recipe Tip
    The reason you let the stuffing rest is to allow the the broth to get properly absorbed into the cubes. Remember in the last step: Rest for 10 minutes, stir, rest again for five more minutes.

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Homemade Stuffing Mix

Recipe By America's Test Kitchen

Published on August 5, 2024

Time

1 hr 45 min

Yield

Serves 10 (Makes 12 cups of mix, or 2 batches stuffing)

Homemade Stuffing Mix

Ingredients

1 (24-ounce) loaf hearty white sandwich bread, cut into ½-inch pieces8 tablespoons (1 stick) unsalted butter, softened1 onion, chopped fine2 celery ribs, chopped fine¼ cup finely chopped fresh parsley2 garlic cloves, minced1 ¼ teaspoons dried sage leaves1 ¼ teaspoons dried thyme leaves¾ teaspoon salt¾ teaspoon pepper

Instructions

    TOAST BREAD

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Divide bread between two rimmed baking sheets and toast until golden brown, about 30 minutes, stirring occasionally and switching and rotating sheets halfway through baking. Cool completely on baking sheets, about 20 minutes. Transfer bread to zipper-lock bag and freeze for up to 2 months.
    Recipe Tip
    If you double this recipe, toast the bread in 2 batches.

    2. SAUTÉ VEGETABLES

  2. Melt 2 tablespoons butter in large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir in parsley, garlic, sage, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Transfer mixture to medium bowl and refrigerate until cool, about 15 minutes.

    3. MAKE BUTTER

  3. Combine remaining butter with cooled vegetable mixture, divide in half, and shape into two logs. Tightly wrap each log in plastic wrap, then foil. Freeze for up to 2 months.
    Recipe Tip
    Cool the vegetable mixture completely before adding the softened butter or the butter will melt.

    4. TO MAKE ONE BATCH OF STUFFING

  4. (Makes 6 cups, serving 6 to 8): Heat 1 1/2 cups low-sodium chicken broth and 1 unwrapped butter log in large saucepan over medium-high heat until butter is melted. Add 6 cups frozen bread cubes and gently stir until liquid is absorbed. Lightly pack down bread, cover, and remove from heat. Let stand 10 minutes. Stir bread, replace lid, and let stand 5 minutes. Serve.
    Recipe Tip
    The reason you let the stuffing rest is to allow the the broth to get properly absorbed into the cubes. Remember in the last step: Rest for 10 minutes, stir, rest again for five more minutes.
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