Semi Homemade Box Stuffing
This semi-homemade Stuffing From a Box is a quick and easy way to put an amazing side dish on the table! Whether it's your next holiday meal or family Sunday dinner, learn how to easily doctor up a box stuffing mix into a gourmet masterpiece.
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This is a great recipe when you're in a pinch around the holidays and need to quickly put together a delicious stuffing dish. Turn convenient and affordable box mix into an unforgettable side the whole family will remember even next year!
Why this Recipe Works
Thanks to store-bought dry mix and a few other simple additional ingredients, this will easily become your new favorite homemade stuffing recipe.
Perfectly moist and packed with savory flavor, this takes any stove-top stuffing mix to the next level. This recipe has become one of my favorite ways to prepare stuffing, whether it's for a casual dinner or our Thanksgiving feast!
And if you can't get enough stuffing in your life, my Slow Cooker Chicken Stuffing Casserole and these Deep Fried Stuffing Balls are also sure to satisfy.
Ingredients Needed
- Olive Oil
- Pork Sausage: Adds lots of savory flavor to your stuffing and gives it a nice hearty quality.
- Unsalted Butter
- Fresh Vegetables: Add onions, celery, and carrots to your stuffing for a bit of crunch and flavor.
- Fresh Garlic: Jarred minced garlic also works in a pinch, but you'll get the best flavor with fresh garlic cloves.
- Stuffing Mix: This accessible and affordable ingredient is the perfect base to doctor up for an amazing side dish.
- Chicken Broth: Keeps the stuffing moist as it bakes.
- Fresh Parsley
How to Make this Stuffing from a Box
- Step 1: In a large skillet, heat a bit of olive oil and cook the pork sausage until browned. Transfer to a separate bowl.
- Step 2: Add butter to the same skillet, along with carrots, celery, and onion. Cook for 4 to 5 minutes, then add the garlic and cook until fragrant.
- Step 3: In a large mixing bowl, combine cooked veggies, sausage, broth, and stuffing mix.
- Step 4: Transfer stuffing mixture to a prepared baking dish and bake at 350 degrees for 20 to 25 minutes, or until heated through and golden brown. Serve and enjoy!
Recipe Tips
- You can also use vegetable broth instead of chicken stock, though you may want to add some extra seasonings if the flavor isn't as strong.
- Add another 1/2 cup of broth for a more moist stuffing.
- I usually go for the fresh herbs flavor of stuffing, but feel free to use what you and your family like.
- If you have leftover stuffing, transfer to an airtight container and store in the fridge for 3 to 4 days.
- You can also assemble your stuffing the night before and store covered in the fridge. Add more broth to the stuffing before baking if it seems too dry.
Recipe FAQ's
This is likely due to either overcooking or not enough liquid. Be aware that the stuffing may seem overly moist before baking, but some of the moisture evaporates as it cooks.
Undercooking your meat and adding too many extra ingredients are ways to potentially mess up the finished product of your stuffing. When you're not working from a box mix, you also want to make sure that you're not using fresh bread--stale bread will absorb the moisture from the broth better without getting mushy.
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Semi Homemade Box Stuffing
Ingredients
- 1 tablespoon olive oil
- 1/2 pound pork sausage
- 2 tablespoons butter
- 1 cup white onion diced
- 2 ribs celery diced
- 1 cup carrots diced
- 2 cloves garlic minced
- 2 6 ounce boxes stovetop stuffing
- 3 cups chicken broth
- fresh parsley
Instructions
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with non stick cooking spray.
- Heat olive oil in a large skillet on medium high heat and add the pork sausage. Cook until browned breaking it up as you go. Remove to a large bowl and set aside.
- Add the butter, onion, celery and carrots and cook until soft about 4-5 minutes. Add in the garlic and cook another 30 seconds until fragrant. add them to the bowl with sausage.
- Add the boxed stuffing to the bowl along with the chicken broth and mix until everything is combined.
- Add the stuffing mixture to the prepared baking dish and press lightly.
- Bake uncovered for 20-25 minutes.
Notes
- I use savory herbs, but any flavor stuffing would be fine.
- If you would like a wetter stuffing, add another 1/2 cup of broth.
- Refrigerate leftovers in an airtight container for 3-4 days.
- Stuffing can be assembled the night before. You may want to add a 1/2 cup of chicken stock right before baking if it seems to dry.
