I love the convenience of Stove Top stuffing but I’ve never had much luck finding a whole grain variety without a bunch of added junk. Now I can easily make it myself and I know exactly what’s in it. This recipe can easily be doubled or tripled to make a bigger batch. Especially good if there’s a great sale on whole wheat bread.
- 6 cups cubed bread (about 12 slices bread, make the cubes pretty small like they are in the store bought Stove Top)
- 1 tablespoon parsley flakes
- 1/2 cup dried minced onion
- 2 Tbsp dried minced celery
- 1 tsp onion powder
- 1 teaspoon thyme
- 1 teaspoon pepper
- 1/2 teaspoon sage
- 3/4 teaspoon salt
TWO: In a large bowl combine the baked bread cubes with the seasonings and toss well to coat. Store 2 cups each in quart-size freezer bags. If kept airtight, this can be stored about 3 months in the pantry or 12 months in the freezer.
TO PREPARE: Combine ½ a cup of chicken broth with 2 Tbsp olive oil in a small saucepan. (If I have some celery I'll put the 2 Tbsp of olive oil in first and saute about 1/2 cup finely diced celery for about 5 minutes before adding the chicken broth.) Bring to a boil and stir in 2 cups of bread cube mixture. Cover, remove from heat, and let sit 5 minutes. Fluff with a fork before serving. 2 cups of dry mix makes 4-5 servings, ½ cup each.
Freeze prepared 1/2 cup portions using the medium/large portions method.
Per Serving (1/2 cup prepared) - 123 Calories (57 Calories from Fat), 6g Fat, 1g Saturated Fat, 0mg Cholesterol, 229mg Sodium, 13g Total Carbohydrates, 3g Dietary Fiber, 2g Sugars, 4g Protein, 1% DV Vitamin A, 4% DV Vitamin C, 4% DV Calcium, 6% DV Iron