Homemade Stuffing Recipe (Crouton Stuffing)
This homemade stuffing recipe is sure to become a staple at your holiday table, just like it has at mine.
I’ve tried to make stuffing recipes in the past without much success. So I tried again this year, and voila! A fabulous, homemade stuffing recipe made from croutons. It’s perfect for the holiday season!
In the testing stages, a lot of my croutons got eaten up by a certain little boy who shall remain nameless <cough – Mini Chef – cough>. In fact, my croutons disappeared at such an alarming rate that I eventually had to hide them to have enough left over for this recipe! But he loved the stuffing too, so it was a win-win. Thanksgiving will definitely be tasty this year and we definitely found our family favorite!
Recipe Notes: I created this recipe to yield a smaller batch since it’s just Mini Chef and I eating it at the moment. Also, some stuffing recipes are made with egg to make the stuffing stick together more. I don’t care for it, but if it’s something you enjoy, then you will want to temper your eggs with some of the chicken broth before pouring it over the stuffing. I recommend 2-3 large eggs.
HOW TO MAKE HOMEMADE STUFFING
It’s actually a pretty simple process. If you are making the croutons from scratch like I do every year, then you’ll want to do that ahead of time, otherwise you’ll be in the kitchen a while. I always make my croutons several days in advance and store them in the fridge.
Simply combine all your stuffing ingredients into a casserole dish and bake. It really is that simple.
WHAT TO DO WITH LEFTOVER STUFFING
This deliciousness can be used to make many other recipes.
- Make a quesadilla – Simply take some mild-flavored cheese like jack cheese and layer that with some stuffing and cranberry sauce on a tortilla. Fold in half and bake, microwave or cook in a skillet until the cheese is melted.
- Have it for breakfast – Fry up some eggs and serve them over your croutons. It’s a yummy combination!
- Make meatballs – Run your croutons through a food processor and add them to ground meat for meatballs.
- Use for breading – Grind them up in a food processor and use them for breading chicken, pork or even bread some veggies and cook them in an air fryer!
- Make stuffed peppers – Mix with some turkey and a couple of raw eggs. Stuff some peppers, sprinkle some cheese over the top and bake them until the peppers are cooked through.
MORE HEALTHY HOLIDAY RECIPES:
RECIPES USED:
HOMEMADE STUFFING RECIPE:
Homemade Stuffing Recipe
Ingredients
- 1 small red onion (minced)
- 4 medium garlic cloves (minced)
- ½ cup celery (minced and packed loosely when measuring)
- 2 tbsp. olive oil
- 4 cups garlic rosemary croutons (see link above)
- 1 tbsp. dried parsley
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. rosemary
- 1 tsp. poultry seasoning
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 1 ½ cups chicken or turkey broth (or stock)
Instructions
- Sauté the onion, garlic and celery in a skillet with the olive oil.
- Pour the croutons into a large mixing bowl.
- Add the onion mixture to the croutons and mix well.
- Stir in the spices and then transfer the entire mixture to a baking dish.
- Pour the chicken broth over the top of the croutons and let it sit in the fridge while you preheat your oven to 350 F.
- Bake the stuffing for 45 minutes to 1 hour or until it is golden brown and slightly crispy on top.
- If you are making this ahead of time and need to reheat it, simply cover it with foil and heat at 350 F. for approximately 20-30 minutes or until warmed through.
Notes
Nutrition
This is a brilliant idea! I don’t think my kids would ever eat stuffing how it is normally served, but they love croutons, so I think they’d totally go for this recipe!
Hello can I use a 5oz bag of texas toast croutons
Cynthia – I’m sure it would be okay. I’m guessing not clean, but the recipe would probably function. However, I would cut back slightly on the broth. Start with 1/2 a cup and see if you need more from there.
Do you think I could make this recipe in a Crock-Pot? Thanks!!
Courtney – I don’t recommend it. A slow cooker is a very moist environment. I don’t think this would hold up very well. Sorry!
Well I had nothing prepared for this recipe, and I am not a boxed person, but I’m trying salad croutons since it’s all I had and I am not leaving the house, I’ll let you know how it goes…I did use more stock to soften them more…cross your fingers…
Chris – Can’t wait to hear!
I make this recipe in my slow cooker and it it works great. You just have to stir often to make sure parts don’t get dried out. I’m not sure on the exact measurements but start with less broth and add more as needed.
Tiffany – Fantastic! Thanks so much for sharing!
What is the serving size? I do not see the number of servings this makes. The nutrition information does not give a serving size. Thanks.
Linda – It makes six servings (cups) approximately. The serving size is 1 cup. Hope you enjoy it! 🙂
Hi, I’m using small size croutons compared to your normal size salad crouton. Would you still recommend 4 cups?
Katrina – Mine were relatively small too. Definitely smaller than salad croutons. So I’d probably stick with that measurement.
Ok, it’s out of the oven and BAM salad croutons can be used in a pinch. If they are seasoned ones cut back just a little on the spices but if you don’t add anymore salt to your potatoes and turkey, it will work out great , if you’re using in a leftover casserole as I am…thank you kindly for this.
Chris – Great! I’m so happy it worked out! Enjoy! 😀