This recipe for homemade stuffing is so delicious and full of savory flavor, you will never buy store-bought again. Doesn’t matter if you call it stuffing or dressing, the taste should be amazing and homemade.
Homemade Stuffing- With Ingredients You Can Get From The Dollar Tree
Now I know what you’re thinking, homemade from the Dollar Tree? Yes, sir. Affordable, amazing homemade stuffing with ingredients you can buy for a hundred pennies. Why not save a buck for the holidays?
Stuffing or Dressing?
Which came first? The Chicken or the egg? Well, in this case, stuffing came first. It wasn’t until the 1850’s that we started referring to the same dish as dressing.
It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.
Names for stuffing include “farce” (~1390), “stuffing” (1538), “forcemeat” (1688), and relatively more recently in the United States; “dressing” (1850)
As far as stuffing/dressing becoming a regular staple of the Thanksgiving Day meal, there are written records as far back as 1836.
I grew up calling it stuffing whether it was in the bird or in the pan. Do you call it stuffing or dressing at your house? It really doesn’t matter what side of the debate we land on, we all love to call it delicious holiday goodness!
This specific recipe is for Homemade Stuffing Cubes. You can use this recipe in your favorite stuffing or dressing recipe. Do you like to add celery, raisins, sausage? The possibilities are endless. I’ll share 7 of my favorite recipes to use your homemade stuffing cubes below.
The Dollar Tree now sells Nature’s Own bread which has No High Fructose Corn Syrup or GMO’s, this is the preferred bread I like to use in my recipe.
- One Loaf Of Bread
- 1/8 teaspoon regular salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon poultry seasoning
- 1 tsp of chopped sage
- 1/2 tsp of chopped rosemary
Directions for Homemade Stuffing Cubes
- Set oven temp to broil and wait to rise to temperature.
- Use kitchen scissors and cut slices into cubes ( the size of croutons- about 3/4″ square)
- Place bread cubes on a lined cookie sheet in the oven and keep an eye on it.
- Once the stuffing cubes start to brown, flip over with a spatula to brown the other side.
- When both sides are golden brown, remove from oven and let cool
- Use the stuffing cubes in your favorite stuffing recipe
Whether you like savory or sweet stuffing, I have the perfect recipes for you, including one that’s gluten-free!
The last thing we want to do is poison our friends and family for the holidays or any day for that matter.
Food safety and the proper temperature is extremely important when dealing with raw meat.
1. Prepare Stuffing Safely
If you plan to prepare stuffing using raw meat, poultry, or shellfish, you should cook these ingredients before stuffing the turkey to reduce the risk of foodborne illness from bacteria that may be found in raw ingredients. The wet ingredients for stuffing can be prepared ahead of time and refrigerated. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into the turkey cavity.
If stuffing is prepared ahead of time, it must be cooked immediately and refrigerated in shallow containers. Do not stuff whole poultry with cooked stuffing.
2. Stuff Loosely
Do not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely — about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.
Do not stuff turkeys to be grilled, smoked, fried, or microwaved
3. Cook Immediately
Immediately place the stuffed, raw turkey in an oven set no lower than 325 °F.
4. Use a Food Thermometer
For safety and doneness, check the internal temperature of the turkey and stuffing with a food thermometer.
If the temperature of the turkey and the center of the stuffing have not reached a safe minimum internal temperature of 165 °F, further cooking will be required. Do not remove the stuffing from the turkey before it reaches 165 °F because the undercooked stuffing could contaminate the cooked meat.
Continue to cook the turkey until the stuffing is safely cooked.
5. Let It Rest
Let the cooked turkey stand 20 minutes before removing the stuffing and carving.
6. Refrigerate Promptly
Refrigerate the cooked turkey and stuffing within 2 hours after cooking. Place leftovers in shallow containers and use within 3 to 4 days. Reheat leftovers to a safe minimum internal temperature of 165 °F.
What Is Your Favorite Way To Make Stuffing?
Over the years I’ve used several different recipes. Homemade bread, cornbread, from a box and sem-homemade. I’ve added roasted chestnuts and golden raisins.
More Holiday Favorites
I’ve teamed up with other websites to provide some fugal holiday recipes and crafts for you.
- DIY Centerpiece for Your Thanksgiving Table by Apron Strings and Other Things
- DIY Dollar Tree Fall Floral Centerpiece by Daily Dish Recipes
- Grandma’s Pink Cherry Salad by Day to Day Adventures
- Gnocchi with Pumpkin Sauce by Our Good Life
- Holiday Planner from Family Around The Table
- Cranberry Pecan Pie Crust Cookies by Tip Garden
Disclaimer: **I was compensated for this post. This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links at no additional cost to you.