Ingredients:

  • 6 cups (approx. 300g) Stale White Bread Cubes (1-inch cubes)
  • 2 Tbsp (30ml) Neutral Oil or Melted Unsalted Butter (for toasting)
  • ½ cup (50g) Dried Onion Flakes
  • ¼ cup (25g) Dried Celery Flakes (Optional)
  • 2 Tbsp (6g) Dried Parsley Flakes
  • 1 Tbsp (3g) Dried Sage, rubbed
  • 2 Tbsp (30g) Low-Sodium Chicken or Vegetable Bouillon Powder
  • 1 Tbsp (15g) Fine Sea Salt
  • 1 Tbsp (8g) Granulated Sugar
  • 2 tsp (4g) Black Pepper, freshly ground
  • 1 tsp (2g) Dried Thyme
  • ½ tsp (1g) Ground Marjoram
  • 4 Tbsp (56g) Unsalted Butter (for cooking)
  • 1 ½ cups (360ml) Hot Water or Low-Sodium Chicken Stock

Instructions:

  1. Prepare the Bread Cubes: If using fresh bread, toss the 1-inch cubes with the oil or melted butter. Spread them evenly on a baking sheet and bake at 300°F/150°C for 25–30 minutes, or until completely dry and lightly toasted. Let cool completely.
  2. Combine the Dry Seasoning: In a small bowl, whisk together the Bouillon Powder, Salt, Sugar, Pepper, Thyme, and Marjoram until fully incorporated and lump-free.
  3. Mix the Stuffing Base: In a large mixing bowl, combine the cooled bread cubes, the dehydrated aromatics (Onion and Celery Flakes, Parsley, Sage), and the complete Seasoning Packet mixture. Toss gently but thoroughly until the seasoning powder adheres evenly. This creates the complete dry Copycat Boxed Stuffing Mix.
  4. Melt the Butter: In a medium saucepan, melt the 4 Tbsp of unsalted butter over medium heat.
  5. Add Liquid: Pour in the 1 ½ cups of hot water or chicken stock. Bring the mixture to a rapid simmer, stirring briefly to ensure the butter is fully emulsified.
  6. Hydrate the Mix: Remove the saucepan from the heat immediately. Pour the hot liquid mixture evenly over the measured 6 cups of the Homemade Copycat Mix (from the previous steps) in the large bowl.
  7. Cover and Rest: Gently fold the bread mix into the liquid once or twice—do not over-mix. Immediately cover the bowl tightly with a lid or cling film.
  8. Steep and Serve: Allow the stuffing to steep and fully absorb the liquid for 5 to 7 minutes. Remove the cover, fluff lightly with a fork, taste, adjust seasoning, and serve immediately, piping hot.