Stuffing Seasoning Mix Recipes

HOMEMADE STUFFING RECIPE

Steps:

• The night before, tear up the bread and let it dry out on the counter overnight.
• In the morning, sauté the celery and onion until they become soft and the onion becomes translucent.
• Place bread, vegetables, butter, stock, and poulty seasoning in a large bowl and season. Mix it up well and place in a 9x12 glass baking dish. Cover with aluminum foil and bake at 350 F for 30 minutes.
• After 30 minutes, remove foil and broil until the top becomes golden.

BELL'S POULTRY/STUFFING SEASONING

Steps:

• Mix ingredients and store in an airtight container.
• Sprinkle on poultry before roasting or make a stuffing.
• Stuffing: Melt 4 tbls. butter.
• Saute 1/3 c.minced onion and 1/2 cup chopped celery until tender.
• Salt to taste.
• Add vegetables to eight slices of bread (cubed and toasted).
• Add 1/2 cup water and 1 1/2 tsp of poultry seasoning to the bread mixture and toss.

SEASONED STUFFING MIX

Steps:

• Cube bread & leave on cookie sheet over night to dry.
• Place in a 325 degree oven until just browned or nice & golden, stir them.
• around once or twice.
• Place in paper bag & add all the seasonings.
• Rotate bag to coat croutons.
• When cool, store in an airtight container, or use now.
• To use now:.
• Saute a medium chopped onion & 3 or 4 stalks diced celery.
• Add the onion & celery; chopped, cooked giblets if you have them; 2 whisked eggs; 1/4 C melted butter; 1 & 1/2 C chicken or turkey broth to the stuffing mix in a large bowl.
• The "use now" ingredients are not included in the nutritional information.

STUFFING SEASONING MIX

Steps:

• In a medium saucepan, combine water, butter and seasoning mix.
• Bring to a boil over medium-high heat; reduce heat to medium and simmer for approximately 5 minutes.
• Stir in bread cubes and cook 1 to 2 minutes or until liquid is absorbed, stirring and fluffing with a fork.
• Cover; remove from heat and let stand for 5 minutes before serving.
• For variety:.
• Whole-Wheat Stuffing: Half whole wheat bread cubes and half white.
• Cornbread Stuffing: Use 3 cups cornbread for bread cubes.
• Nut Stuffing: Add 1/4 cup walnuts or diced water chestnuts.

BASIC STUFFING

Steps:

• Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

CLASSIC HERB STUFFING

Steps:

• 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• 3. Bake 35 minutes or until heated through and lightly browned.

CLASSIC HERB STUFFING

Steps:

• Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• Bake 35 minutes or until heated through and lightly browned.

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

HOMEMADE STOVE TOP STUFFING MIX

Steps:

• Put bread into 13x9 baking pan and toast at 300 degrees for 45 minutes, stirring occasionally.
• Remove from oven and cool.
• Toss with seasonings.
• At this point, it may be bagged in a Ziploc until needed.
• To prepare Stuffing: Use 4 cups bread/seasoning mix. Boil water, bouillon, and margarine.
• Add seasoned bread and stir until moist.

INSTANT STUFFING MIX

Steps:

• In a small resealable plastic bag, combine the first six ingredients; mix well. Place the bread cubes in a large resealable plastic bag; add the small seasoning bag. Store in a cool, dry place for up to 1 year. Yield: 3 batches., To prepare stuffing: In a large saucepan, combine water, butter and 1/3 cup seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Remove from the heat. Add 3-1/2 cups bread cubes; stir just to moisten. Cover and let stand for 5 minutes. Fluff with a fork.

TURKEY STUFFING MIX

Steps:

• Place bread cubes in a jar or resealable plastic bag. In a small plastic bag, combine the celery flakes, parsley flakes, onion, bouillon, poultry seasoning and sage. Tie the bag shut and attach to jar or bag of bread cubes. Yield: 1 batch., To prepare stuffing: In a saucepan over medium heat, bring water, butter and contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving.

COPYCAT STOVE TOP STUFFING MIX

Steps:

• Preheat oven to 350 degrees.
• Bake bread 8 to 10 minutes, cool.
• Dump all ingredients in a large bowl (that has a cover!) shake well to blend.
• To Use: Combine 2 cups stuffing mix, 1/2 cup boiling water, 2 tablespoons melted butter in a saucepan.