The beauty of the Betty Crocker Stuffing recipe lies in its simplicity and versatility. Whether you’re aiming for the classic taste that feels like a warm hug or looking to add a little twist with some unique ingredients, this recipe provides a solid foundation that welcomes creativity. Perfect for beginner cooks wanting to impress or seasoned pros looking for that traditional taste, it’s a must-try for anyone looking to capture the essence of comfort food.
How to make Betty Crocker Stuffing
Betty Crocker Stuffing is a popular brand of pre-packaged stuffing mix that is typically used as a side dish for holiday meals, especially Thanksgiving. It is made from a blend of bread crumbs, seasonings, and sometimes vegetables, designed to be mixed with liquids like broth and then cooked to create a savory, flavorful stuffing. Betty Crocker offers several varieties of stuffing, such as traditional, cornbread, and chicken-flavored, with each variation offering a slightly different taste and texture.
Ingredients
- 8 cups of day-old bread cubes (about 1 loaf, depending on the type of bread used)
- 1/2 cup (1 stick) unsalted butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 1/2 teaspoons dried sage or poultry seasoning
- 1 1/2 teaspoons dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup chicken broth (or as needed)
- Optional: 1/2 cup chopped parsley, nuts, diced apples, or dried cranberries for additional flavors and textures
Instructions:
- Preheat Oven and Prepare Baking Dish: First, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or any large casserole dish.
- Dry the Bread Cubes: Ensure your bread cubes are dry. If they are not already day-old and dried out, spread them on a baking sheet and bake at 300°F (150°C) for about 10 minutes, stirring occasionally. The bread should be dry but not toasted.
- Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the chopped onion and celery, cooking until they are soft and translucent, about 5-7 minutes.
- Season: Stir in the sage (or poultry seasoning), thyme, salt, and pepper. Cook for an additional 1-2 minutes until the mixture is fragrant.
- Combine: In a large bowl, combine the vegetable mixture with the bread cubes. If adding any optional ingredients like parsley, nuts, or fruit, mix them in now. Gradually add the chicken broth, tossing gently until the bread is evenly moistened. The mixture should be moist but not soggy; adjust the broth accordingly.
- Bake: Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
- Serve: Let it stand for a few minutes before serving to allow the flavors to meld together.
Tips for the Perfect Stuffing:
- Bread Choice Matters: While you can use any type of bread, each will impart a different flavor and texture. Traditional choices include white, whole wheat, or sourdough.
- Toasting Bread: If you prefer a crunchier texture, toast your bread cubes a bit longer in the oven before adding the broth.
- Moisture Balance: Be careful not to over-moisten or under-moisten your bread. Start with less broth and gradually add until you achieve the desired consistency.
- Flavorful Liquids: For an extra flavor boost, consider using vegetable broth or a mixture of broth and white wine.
- Herbs and Spices: For a more vibrant flavor, use fresh herbs instead of dried ones. Adjust quantities as fresh herbs are more potent than dried ones.
- Make it Vegetarian: Easily adapt this recipe to vegetarian preferences by using vegetable broth instead of chicken broth.
What to serve with
Betty Crocker Stuffing is a classic side that complements a variety of main dishes and other sides, especially for holiday meals or cozy family dinners.
Main Dishes:
- Roast Turkey: The most classic pairing is a beautifully roasted turkey, the centerpiece of Thanksgiving dinner.
- Roast Chicken: A simpler yet just as satisfying option is roasted chicken, which pairs well with the savory flavors of stuffing.
- Cornish Hens: For an elegant, individualized presentation, serve stuffing alongside roasted Cornish hens.
- Pork Roast: A pork loin or tenderloin roast with an herb crust is a delightful companion to stuffing.
- Ham: Baked ham, particularly with a sweet glaze, offers a nice flavor contrast to the savory stuffing.
- Beef Wellington: For a gourmet touch, accompany your stuffing with a rich and luxurious Beef Wellington.
- Stuffed Peppers or Squash: For a vegetarian main course, stuff bell peppers or winter squash like acorn or butternut squash with the stuffing.
Vegetable Sides:
- Green Bean Casserole: A classic side with creamy mushroom soup and crispy onions.
- Mashed Potatoes: Smooth, buttery mashed potatoes with gravy is a must-have with stuffing.
- Roasted Root Vegetables: A mix of carrots, parsnips, and beets roasted with herbs complements the flavors in the stuffing.
- Brussels Sprouts: Roasted or sautéed with bacon or balsamic glaze, they add a touch of greenery and a bit of bitterness to balance the meal.
- Glazed Carrots: Carrots cooked in a sweet and buttery glaze can add a nice pop of color and sweetness.
- Creamed Spinach: A rich and creamy spinach dish adds a smooth, velvety texture to the plate.
Salads:
- Cranberry Walnut Salad: A fresh salad with cranberries and walnuts adds a crunchy, tart contrast.
- Caesar Salad: A robust Caesar with a tangy dressing can refresh the palate alongside the hearty stuffing.
- Fall Harvest Salad: For an autumnal touch, combine mixed greens, roasted butternut squash, apples, and pecans.
Sauces and Gravies:
- Turkey Gravy: Classic turkey gravy is a must for drizzling over both stuffing and sliced turkey.
- Cranberry Sauce: Both jellied and whole-berry cranberry sauce add a bit of tartness and color to the dish.
- Giblet Gravy: For deeper flavor, a giblet gravy made from turkey or chicken giblets offers complexity.
Bread and Rolls:
- Dinner Rolls or Biscuits: Soft, warm rolls or buttery biscuits are always welcome at a festive meal.
- Cornbread: A side of cornbread, whether sweet or spicy, compliments the stuffing’s texture and flavor.
Desserts:
- Pumpkin Pie: The quintessential Thanksgiving dessert is a great way to round out the meal.
- Apple Pie or Tart: A slice of warm apple pie or tart provides a sweet and slightly tangy finish.
- Pecan Pie: Rich and sticky pecan pie gives a decadent closure to the dinner.
Wines and Beverages:
- Red Wine: Pinot Noir or Merlot can pair nicely with stuffing and other savory dishes.
- White Wine: A Chardonnay or Sauvignon Blanc complements lighter meats and stuffing.
- Sparkling Cider: Non-alcoholic sparkling cider can be a festive and inclusive beverage option.
Ingredients Substitutes
Making Betty Crocker Stuffing and realizing you’re missing an ingredient or need an alternative can be common, especially during busy cooking periods like the holidays.
Bread
Original: Day-old white or wheat bread cubes.
Substitute: Cornbread, sourdough, rye, pumpernickel, or gluten-free bread can be used for various flavor profiles and dietary needs. Even croutons or dry stuffing mixes can work in a pinch.
Broth
Original: Chicken or vegetable broth.
Substitute: If you’re out of broth, dissolve a bouillon cube in water or use homemade stock. Vegetable broth or mushroom stock add rich flavors for a vegetarian option. Lightly salted water can be used in emergencies, though it will be less flavorful.
Butter
Original: Unsalted or salted butter.
Substitute: For dairy-free alternatives, use margarine, olive oil, or coconut oil. Each will change the flavor slightly, so select based on preference.
Onions
Original: Yellow or white onions.
Substitute: Shallots, green onions (for a milder flavor), or red onions (for a sharper taste) can be used. In a pinch, 1 tablespoon of onion powder equals one medium onion.
Celery
Original: Fresh celery.
Substitute: Fennel bulb gives a slightly different but pleasant anise flavor, while bok choy can work in terms of texture. For the celery taste without the crunch, celery seed or celery salt (adjust salt levels elsewhere if using the latter) can be used.
Eggs (If Used)
Original: Whole chicken eggs.
Substitute: For vegan stuffing, applesauce, mashed bananas, or a commercial egg replacer can work for binding. Use ¼ cup of applesauce or mashed banana for one egg.
Poultry Seasoning/Herbs
Original: Dried sage, thyme, marjoram, rosemary.
Substitute: Poultry seasoning combines the above, so if you’re missing one, just increase the others slightly. Italian seasoning, due to its similar herb profile, can work as a quick all-in-one substitute.
Garlic
Original: Fresh garlic cloves.
Substitute: Garlic powder or granulated garlic; 1/8 teaspoon equals one clove. Minced garlic in water is another option, where 1/2 teaspoon equals one clove.
Sausage or Meat (If Used)
Original: Cooked and crumbled sausage, bacon, or diced cooked meats.
Substitute: For vegetarian versions, try cooked lentils, chopped mushrooms (for a meaty texture), or meat substitutes like soy chorizo. If altering for health reasons, turkey sausage or leaner meats can replace richer options.
Nuts (If Used)
Original: Pecans, walnuts or almonds.
Substitute: For allergy concerns, roasted pumpkin seeds (pepitas) or sunflower seeds provide a nutty crunch without the allergens. Chestnuts can also be a unique, festive addition.
Dried Fruit (If Used)
Original: Raisins, dried cranberries, or apples.
Substitute: Any dried fruit can be exchanged based on what you have; cherries, apricots, and dates are great alternatives. If the substitute is sweeter than the original, consider reducing additional sugars.
Final Thoughts
Remember, stuffing is incredibly forgiving and versatile. Feel free to adapt the Betty Crocker Stuffing recipe to suit your taste preferences and dietary needs.
More Stuffing Recipes:
- Copycat Bon Appétit Stuffing Recipe
- Copycat Serious Eats Stuffing Recipe
- Best Thanksgiving Stuffing Recipe
- Pepperidge Farm Turkey Stuffing Recipe
- Pepperidge Farm Sausage Stuffing Recipe
Ingredients
- 8 cups of day-old bread cubes
- 1/2 cup (1 stick) unsalted butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 1/2 teaspoons dried sage or poultry seasoning
- 1 1/2 teaspoons dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup chicken broth (or as needed)
- Optional: 1/2 cup chopped parsley, nuts, diced apples,
Instructions
- Preheat Oven and Prepare Baking Dish: First, preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or any large casserole dish.
- Dry the Bread Cubes: Ensure your bread cubes are dry. If they are not already day-old and dried out, spread them on a baking sheet and bake at 300°F (150°C) for about 10 minutes, stirring occasionally. The bread should be dry but not toasted.
- Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the chopped onion and celery, cooking until they are soft and translucent, about 5-7 minutes.
- Season: Stir in the sage (or poultry seasoning), thyme, salt, and pepper. Cook for an additional 1-2 minutes until the mixture is fragrant.
- Combine: In a large bowl, combine the vegetable mixture with the bread cubes. If adding any optional ingredients like parsley, nuts, or fruit, mix them in now. Gradually add the chicken broth, tossing gently until the bread is evenly moistened. The mixture should be moist but not soggy; adjust the broth accordingly.
- Bake: Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
- Serve: Let it stand for a few minutes before serving to allow the flavors to meld together.
