Friday, January 27, 2012

DIY Stuffing Mix (aka Misadventures in Bread Baking)

The nice thing about blogging is that I can create pretty much whatever impression of myself I want. I can, for example, let you think that everything I cook and bake always comes out perfectly and is loved by all. But, let's get real. We ALL have our flops and mis-steps in the kitchen. Sometimes it's a dinner that's just "enh" and sometimes it's an all out failure. The best part about flubs is when you end up salvaging them into something unexpectedly yummy. That pretty much sums up the creation of this homemade stuffing mix!

Mr. ValleyWriter had asked for a non-wheat bread, so I tried to make this recipe. All seemed to be going according to plan. That is, until, I popped the bread out of the pan. The top of the loaf came out. The bottom stayed in. Oops. (I might have used a more choice word at that time.) Bread baking is a lot of work - and there I thought it was all for not. But, the bread still tasted good, so I figured I could use it for something else. I threw the hunks into a freezer bag and popped it into the freezer.

I was still kind of annoyed about the whole thing, so it took me a while to get back to those bread chunks. When I was making the shopping list this week, I was about to write down stuffing mix when I thought "Ah ha! I'll make my own!" Thankfully, these actually did turn out to be really good! Best of all, it's super easy (well, after you mess up the time- and labor-intensive loaf of bread, that it). Bookmark this for your next misadventure in bread baking - or if you have a leftover loaf to use up. You won't be sorry!

DIY Stuffing Mix
(Makes about 8 cups)

1 9" x 5" loaf of bread, cut into 1/4-1/2" cubes
3 Tbsp. olive oil
2 tsp. poultry seasoning
1 tsp. dried parsley
1 tsp. dried sage
1-2 tsp. garlic powder
1/2 tsp. salt

Preheat oven to 300°F.
Place bread cubes in a large bowl. Drizzle with olive oil. Add spices and salt. Toss to coat and distribute spices evenly.
Spread bread cubes out on a large cookie sheet in a single layer.
Bake at 300°F for 30-40 minutes until crunchy.
Cool completely. Store in an airtight container.

To use: Add 1/3 c. water and 1 Tbsp. butter for every 2 cups stuffing mix.


Rita said...

Been there, done that; especially with bread. love that your salvaged it anyways; I am afraid some of my disasters ended up in the garbage.

The Saucy Gourmet said...

Way to recover!! I always say, "when your cake falls, make trifle", now I will have to add "when your bread sticks, make stuffing". Hey, I have a surprise for you over at

Alida said...

Interesting. I should try this one! Very nice blog indeed.

Jenn @leftoverqueen said...

Just like you to turn lemons into lemonade, or in this case, bread into stuffing!

Anonymous said...

I was wondering if I could make the bread with the seasonings already in it, in the bread machine. Then cut up, drizzle olive oil, and dehydrate in oven. Might save a step later and get the flavors all thru it. Or would it not come to tether well as the flavors are on the outside of the bread.

ValleyWriter said...

Yes, Anon- I would think it would be fine to add the seasonings to the bread before baking. I did mine after only because I was using "oops!" bread