Ingredients:

  • Approx. 1 large loaf Day-old Bread (6 cups cubed, sourdough, brioche, or sandwich loaf)
  • 2 Tbsp Unsalted Butter (melted)
  • 1/2 cup Dried Onion Flakes
  • 1/4 cup Dried Celery Flakes
  • 2 Tbsp Chicken or Vegetable Stock Powder (low sodium)
  • 1 1/2 Tbsp Rubbed Dried Sage
  • 1 Tbsp Dried Thyme
  • 1 Tbsp Dried Parsley Flakes
  • 1 Tbsp Coarse Kosher Salt
  • 1 tsp Black Pepper, freshly ground

Instructions:

  1. Phase 1 - Step 1: Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
  2. Phase 1 - Step 2: Slice the day-old bread into uniform 1/2-inch (1.2 cm) cubes. Uniformity ensures even drying.
  3. Phase 1 - Step 3: Place the cubes in a large bowl. Drizzle with 2 Tbsp of melted butter and toss gently until lightly coated.
  4. Phase 1 - Step 4: Spread the cubes in a single layer across the prepared baking sheets. Bake for 45–60 minutes, rotating the sheets halfway through. The bread must be completely dry and crispy.
  5. Phase 1 - Step 5: Remove from the oven and allow the bread cubes to cool completely on the trays. Any residual moisture will ruin the mix during storage.
  6. Phase 2 - Step 6: In a medium bowl, whisk together all the Master Seasoning Blend ingredients (Dried Onion, Celery, Stock Powder, Sage, Thyme, Parsley, Salt, Pepper). Ensure there are no lumps.
  7. Phase 2 - Step 7: Transfer the cooled, dry bread cubes into the largest mixing bowl you own. Sprinkle the entire seasoning blend over the bread.
  8. Phase 2 - Step 8: Use your hands or a rubber spatula to gently but thoroughly toss the cubes until the seasonings are evenly distributed and clinging to every piece of bread. Do not rush this step.
  9. Phase 2 - Step 9: Transfer the finished Stove Top Stuffing Master Mix to a clean, airtight container for storage. It keeps for 3 to 4 months.
  10. Phase 3 - Step 10 (Using the Mix): To prepare the final stuffing, measure 3 cups of the dry Master Mix into a heatproof bowl (for 4 servings).
  11. Phase 3 - Step 11 (Optional Freshness): In a separate pan, melt 4 Tbsp (60g) of butter and sauté 1/2 cup of fresh diced onion and 1/2 cup of fresh diced celery until soft.
  12. Phase 3 - Step 12: Pour 1 1/2 cups (360 ml) of hot chicken or vegetable stock over the dry mix. Stir immediately until combined (incorporating the sautéed aromatics from Step 11, if used).
  13. Phase 3 - Step 13: Cover the bowl and let the stuffing sit for 5–10 minutes to allow the cubes to properly absorb the liquid.
  14. Phase 3 - Step 14: Transfer the moistened stuffing to a buttered baking dish. Bake at 375°F (190°C) for 20–25 minutes, or until the top is golden brown and crispy.