Ditch the Box - DIY Stovetop Stuffing Mix from Your Dehydrator!

Ingredients

• 8 oz Sourdough Bread (cut into ½‑inch cubes; can be stale or fresh)
• 4 oz Thanksgiving Dinner Rolls (pre‑browned at 350°F for 10 min, then cubed)
• 3 Tbsp Unsalted Butter (cut into small pieces for quick melting)
• 1.5 cup Hot Water (boiling water from kettle or stovetop)
• 2 cup Dehydrated Bread Cubes (dry, crumbly cubes from the dehydrated bread; used as breadcrumbs)
• 0.25 cup DIY Herb Seasoning Mix (see seasoning mix ingredient list below; store in a jar)
• 2 Tbsp Dried Minced Onion (or onion powder if preferred)
• 1 Tbsp Dried Parsley
• 1 tsp Dried Sage
• 1 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 2 Tbsp Vegetable Powder (adds hidden veg nutrients; optional)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder (optional, for extra onion flavor)
• 1 tsp Celery Flakes (pre‑cooked, can be ground into powder if texture is unwanted)
• 1 tsp Salt‑Free Vegetable Bouillon Powder (use low‑sodium version; omit extra salt if using regular bouillon)
• ½ tsp Ground Black Pepper

Instructions

1. Pre‑bake leftover rolls

   Spread the Thanksgiving rolls on a baking sheet and bake at 350°F for about 10 minutes until lightly browned. This prevents a gummy texture when cubed.

   Time: PT10M

   Temperature: 350°F

2. Cube all bread

   Using a chef's knife, cut the sourdough loaf and the pre‑browned rolls into roughly ½‑inch cubes. Size can be adjusted to preference.

   Time: PT5M

3. Arrange cubes for dehydration

   Spread the bread cubes on a baking sheet (or dehydrator tray) in a single layer, leaving space between pieces. Use a silicone mesh sheet or parchment paper to catch crumbs.

   Time: PT5M

4. Dehydrate the cubes

   If using an oven, set to 300°F and dry the cubes for approximately 60 minutes, turning once halfway through. If using a dehydrator, set to 131°F and dry for 6‑8 hours until completely dry and crumbly.

   Time: PT1H

   Temperature: 300°F

5. Collect crumbs

   After dehydration, let the cubes cool, then transfer them to a mixing bowl. Use the mesh sheet to catch any stray crumbs and add those to the bowl as well.

   Time: PT5M

6. Prepare DIY herb seasoning mix

   Combine dried minced onion, parsley, sage, rosemary, thyme, vegetable powder, garlic powder, onion powder, celery flakes, salt‑free bouillon, and black pepper in a jar. Shake well to blend.

   Time: PT5M

7. Melt butter and add water

   In a saucepan, melt 3 Tbsp butter over medium heat. Add 1.5 cup hot water and stir until butter is fully incorporated and the mixture begins to simmer.

   Time: PT3M

8. Combine bread cubes, seasoning, and liquid

   Stir in 2 cup dehydrated bread cubes (or breadcrumbs) followed by ¼ cup of the herb seasoning mix. Mix until the cubes are evenly coated. If the mixture looks too wet, add a few more cubes; if too dry, add a splash more hot water.

   Time: PT5M

9. Finish and serve

   Fluff the stuffing with a fork, taste, and adjust salt/pepper if necessary. Serve hot, or optionally place under a broiler for 2‑3 minutes for a crisp top.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

38 g

Fat

8 g

Fiber

3 g