Homemade Stuffing Mix
By America's Test KitchenPublished on September 26, 2011
Time
1¾ hours, plus 35 minutes cooling and up to 2 months freezing
Yield
Serves 10 to 12 (Makes 12 cups of mix, enough for 2 batches of stuffing)
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 parsley 2 garlic cloves, minced1 ¼ teaspoons dried sage leaves 1 ¼ teaspoons dried thyme leaves ¾ teaspoon salt ¾ teaspoon pepper
Before You Begin
Cool the vegetable mixture completely before adding the softened butter or the butter will melt. If you double this recipe, toast the bread in 2 batches.
Instructions
- TOAST BREAD 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.
- SAUTÉ VEGETABLES 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.
- MAKE BUTTER 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.
- TO MAKE ONE BATCH OF STUFFING (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.
Time
1¾ hours, plus 35 minutes cooling and up to 2 months freezingYield
Serves 10 to 12 (Makes 12 cups of mix, enough for 2 batches of stuffing)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
Test Kitchen Techniques
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
Test Kitchen Techniques
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
Test Kitchen Techniques
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.
Before You Begin
Cool the vegetable mixture completely before adding the softened butter or the butter will melt. If you double this recipe, toast the bread in 2 batches.
Instructions
- TOAST BREAD 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.
- SAUTÉ VEGETABLES 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.
- MAKE BUTTER 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.
- TO MAKE ONE BATCH OF STUFFING (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.
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