Stuffing mix is often a welcome side dish, especially during cooler weather. This homemade stuffing mix recipe is as easy as adding herbs to your favorite white bread recipe (or using the Bread Machine Herbed Bread recipe found at and cubing or shredding it with a grater to make stuffing mix.

If you use my Herbed Bread recipe, you can follow the recipe or choose the herbs you prefer. And Herbed Bread isn’t just useful for making stuffing. It is a tasty addition to nearly any soup or delicious all by itself with plenty of butter!

To dry my herbed bread, I sliced it, placed it on a baking sheet and baked it at 350 degrees (Fahrenheit) for 30 minutes. If you wish, you can cube the bread, then dry it in the oven. Set your oven temperature at 350 degrees and bake it for about 15 minutes. Check on the cubes during the drying time to ensure they aren’t getting too crispy.

After drying the bread (with whichever method you prefer), allow it to thoroughly cool before storing it. Once mine cooled, I broke it up in small pieces and simply stored it in a wide-mouth canning jar and found a place for it in my pantry. It needs no refrigeration. Once dried, it should keep for up to a year (maybe longer, but it’s not likely to last nearly that long).

If you shred your dried bread with a grater or food processor, you can also store it at room temperature. Just make sure your seal is tight, so it doesn’t collect any moisture.



1 loaf dried Herbed Bread, cubed or shredded

 (find herbed bread recipe at

1/3 cup minced onion

½ teaspoon black pepper

¼ teaspoon salt

1 Tablespoon dried parsley flakes (optional)

1 ¼ cups water or chicken broth

3 cups stuffing mix

3 Tablespoons butter


If preparing the stuffing on the stove top, saute the onions in the butter until they are soft. Continue with the recipe instructions.

The herbed bread can be dried or fresh. If using a fresh loaf, cut it into 1-inch cubes. When the loaf is fresh, gradually add water/chicken broth as it will require less liquid.

Prepare onion; blend pepper, salt and parsley flakes. In large bowl, mix the bread and liquid well. If the bread seems too dry, gradually add more liquid ¼ cup at a time until it’s well moistened. Blend in remaining ingredients.

If preparing as stove top stuffing, use low heat to warm the stuffing mix. Allow it to cook for 10 minutes, stirring every few minutes. If necessary, add 1 to 2 Tablespoons of water to keep it from sticking to the pan. Once it’s thoroughly heated, it’s ready to use.

To bake the stuffing as a side dish on its own, preheat the oven at 350 degrees (Fahrenheit). Bake in a covered dish for 30 minutes; stir it at 15 minutes to ensure it’s evenly heated.

Longtime journalist Loretta Sorensen is the author of, “Secrets To Baking Your Best Bread Ever!” and regularly shares recipes and information about bread baking on her website, You’ll find her book on Amazon, Barnes and Noble and at Her weekly bread baking posts are featured at “Mother Earth Living,” “Grit Magazine,” Facebook (Secrets to Baking Your Best Ever), Twitter @bakeyourbestever and Pinterest at “Secrets to Baking Your Best Bread Ever.”

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