Semi-Homemade Stuffing
Semi-homemade stuffing is my secret weapon for getting my holiday meal on the table without all the stress. This shortcut recipe starts with a boxed stuffing mix but adds fresh vegetables and homemade touches that make it taste like you spent hours in the kitchen.
Let’s be real for a second. Sometimes you need a shortcut that doesn’t sacrifice on flavor, and this recipe does exactly that!
I’m all about working smarter, not harder, especially during the holidays when you’re already juggling a million things. Everyone will love your delicious meal but you’ll be the only one who knows your time-saving secret.
Some might judge by using a boxed or premade dish, but everyone needs a little help now and then. And these companies spend millions perfecting these products, so why not use them?!?
By adding a few fresh ingredients like celery and herbs, the dressing tastes like you cooked all day but you’re not too tired to enjoy the holidays. I call that a WIN-WIN!
Honestly, there’s absolutely nothing wrong with getting a little help in the kitchen! I don’t have a full time sous chef so I need all the help I can get.
Technically this is “dressing” since it’s not actually stuffed inside the turkey, but let’s not get caught up in the name when it tastes this good!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Boxed stuffing – Use your favorite brand of boxed stuffing mix. Or a bag if you prefer. The boxes are 6 ounces but the bags can be larger so you might have to measure/weigh it out. The most popular one is Stove Top!
- Herb-seasoned stuffing mix – This recipe uses both the boxed stuff and an additional mix. I prefer Pepperidge Farms Herb-seasoned Classic (blue package). This recipe is semi-homemade because you do not have to prepare the bread crumbs.
- Fresh herbs – Use fresh herbs if possible. Around the holidays you can usually find a “poultry” or “holiday” blend with rosemary, thyme, and sage. Oregano and parsley will also work since the stuffing is seasoned.
- Chicken broth – Use chicken broth, turkey broth, chicken stock or hot water. The broth or stock gives the stuffing a richer, deeper flavor. If you use water, you may want to add more seasoning.
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How To Make Good Stuffing From A Box
- Preheat the oven to 350°F. Butter or spray a 9×13-inch casserole dish. Melt butter in a large skillet over medium heat.
- Add onion, celery, salt, pepper, garlic powder, and the herbs. Cook for 7 to 10 minutes or until onions and celery are tender.
- In a large bowl, combine box of dry stuffing mix, bag of herbed stuffing mix, chicken broth or 4 cups water, and vegetable mixture. Stir to combine.
- Spread into the 9×13-inch baking dish and cover with foil. Bake in a preheated oven for 35 minutes. Remove foil, and bake uncovered for another 15 minutes or until golden brown.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
If you have any leftover stuffing, you can store it in an airtight container in the fridge for up to 3 days. You can also use any to make these dressing balls.
Reheat in a skillet with a little olive oil, in the oven at 350F until warmed through or toss a scoop or two in the air fryer to get some crispy edges on it.
Freeze leftovers for up to 3 months. Cool to room temperature and transfer to freezer safe bags. Thaw in the fridge overnight and bake in the oven at 350°F for 15 minutes to reheat.
Serving Suggestions
Stuffing or dressing isn’t just for Thanksgiving day! You can serve it as a side dish for a bunch of different things.
I love it with some pork chops, pork tenderloin, roast chicken, and meatloaf.
Frequently Asked Questions
Stuffing mixes make life easier by toasting and seasoning the bread for you. For this recipe I prefer using Kraft Stove Top stuffing and Pepperidge Farm brands. The latter consistently tastes better and has more texture. A few other brands would be Trader Joe’s, Mrs. Cubbison’s, and generic store brands such as Great Value (Walmart) and 365 (Whole Foods).
Stuffing is baked inside the bird while it cooks. Dressing is the same recipe but baked in a separate dish.
Recipe Tips & Tricks
- Easy prep – You can find pre-chopped celery and onions in the grocery store. This is a great way to save time when you have all that cooking to do!
- Choose your base – Any boxed stuffing works, and the addition of the Pepperidge Farm mix takes it to the next level.
- Fresh vs. dried herbs – Use 1 teaspoon dried for every tablespoon fresh, or substitute Italian seasoning or poultry seasoning.
- Boost the flavor – Chicken broth or turkey broth is so much better than water. Add in a a tablespoon of butter for more flavor. The stuffing flavor pack has salt in it so use low sodium chicken broth.
- Add your favorites – Cranberries, nuts, Italian sausage, or mushrooms all make great additions.
- Serve safely – Always bake in a dish rather than stuffing inside poultry for food safety.
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
Don’t add more stress to your holiday with making a complicated stuffing recipe. Fix up the store bought stuffing to make it look homemade so you can focus on the the turkey, mashed potatoes, and gravy. Oh, and spending time with your family!
Semi-Homemade Stuffing Recipe
Ingredients
- 5 tablespoons butter unsalted
- 1 small yellow onion diced
- 3 stalks celery diced
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon rosemary, sage, & thyme fresh herbs, chopped fine
- 6 ounces stovetop sage stuffing mix 1 box
- 12 ounces herb-seasoned classic stuffing mix Pepperidge Farms (blue package)
- 4 cups chicken broth
Instructions
- Preheat the oven to 350°F. Prepare a 9×13 baking dish with butter or non stick cooking spray.
- Melt butter in a large skillet over medium heat. Add onion, celery, salt, black pepper, garlic powder, and minced fresh herbs.
- Cook for 7 to 10 minutes or until tender.
- In a large bowl, combine boxed stuffing mix, bagged stuffing mix, vegetable and herb mixture, and chicken broth. Stir to combine.
- Pour into prepared 9×13-inch dish and cover with foil. Bake for 35 minutes. Remove foil, and bake uncovered for another 15 minutes or until golden brown.
Notes
- Use pre-chopped celery and onions in the grocery store.
- Any boxed stuffing works, and the addition of the Pepperidge Farm mix takes it to the next level.
- Use 1 teaspoon dried for every tablespoon of fresh herbs
- Chicken broth or turkey broth is so much better than water.
- Cranberries, nuts, Italian sausage, or mushrooms add flavor and texture.
Nutrition
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