Make-Ahead Stuffing Mix

Susan Cutler

By
@suak

I like to vacuum seal this stuffing mix for ordinary days. It is nice not to have to get out all the ingredients and go through the whole process of making a stuffing mix for 1 meal. My time is valuable and I like making it as easy as possible. How about you?


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Cook:

45 Min

Ingredients

30 slice
bread, any kind
1
onion, small, mince half
2 tsp
garlic salt
1 tsp
pepper
1/2 c
vegetable oil
3 Tbsp
parsley flakes, dried
1 tsp
poultry seasoning
2 tsp
dried celery flakes

Directions Step-By-Step

1
Toast the Stuffing Bread
First preheat the oven to 300 degrees. Cut slices of bread into half inch cubes. You can use almost any kind of bread to make the stuffing mix. I'm using whole wheat bread. Arrange the bread into a single layer on a baking sheet. Use your hands to separate any cubes that have stuck together. The recipe I'm using calls for 30 slices of bread, but you can adjust it to make however much want. Remember that the bread will shrink down as it bakes.

Put the pans into the oven for about 45 minutes. Every 15 minutes, check on the cubes and mix them
around, so all sides get toasted. When they are done, take them out of the oven and let them slightly cool.
2
Prepare the Stuffing Seasoning
While the bread is cooking you can make the seasoning. Start by peeling a small onion. Mince half of the onion. Put 3 tablespoons into a bowl. Now add 2 teaspoons of garlic salt, a little pepper, 1/2 a cup of vegetable oil, 3 tablespoons of dried parsley flakes, 2 teaspoons poultry seasoning, 2 teaspoons celery flakes. Mix everything until the ingredients are well combined.
3
Season the Stuffing Bread
Take the cooled bread cubes and pour them into the bowl. Pour the mixture on top of the cubes. Toss the cubes until they are evenly coated.
4
Store or Use the Stuffing
Place the stuffing mix in an airtight container and label it with the date. Store it in a cool, dry place and use it within 3 months.

I use mu vacuum sealer to keep mix fresh. Try using canning jar with 'press and seal' wrap over top before latching. It will keep it fresh. You can keep on pantry shelf, in freezer or refrigerator. Use within 3 months.

About this Recipe

Course/Dish: Other Side Dishes
Hashtags: #stuffing, #mix, #makeahead