I wanted a homemade dry stuffing mix to keep on hand for busy nights, and after a few tries I finally perfected a Stove Top Style Stuffing Mix that’s simple, tasty, and compatible with a Trim Healthy Mama approach. This mix replaces store-bought boxed stuffing—full of preservatives and white bread—with a cleaner, low-carb, gluten-free option that still delivers the familiar texture and flavor families love.
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Why This Stove Top Style Stuffing Mix Works
Commercial boxed stuffing often includes additives and white bread. Making your own mix gives you control over ingredients and lets you create a lighter, cleaner side dish. Preparing the mix ahead of time saves effort on busy evenings—once the mix is dried and portioned, you can make a pan of stuffing in minutes.
Invite a friend to help you prep and enjoy sharing the benefits of a Trim Healthy Mama-friendly pantry staple.
About the Bread I Use
I typically use either my Basic Low Carb Yeast Bread or the Wonderful Blender Buns & Dinner Rolls. These yeast breads have a mild, familiar flavor and the small amount of yeast and honey used in those recipes aligns with THM guidelines—adding yeast is not off-plan as long as you are mindful of the honey used to activate it.
Both of those recipes are Fuel Pull options, meaning they are naturally gluten free (unless you add vital wheat gluten), low in carbohydrates and moderate in fat. They let you enjoy traditional-style dishes without overloading calories, fats, or carbs.
You can substitute other S or FP style breads such as Swiss Bread or Wonderful White Blender Bread from THM resources. Note: using sprouted or sourdough bread can change the category of the final prepared stuffing to a crossover based on additional ingredients used when you finish it on the stovetop.
Drying the Bread Cubes
Drying the bread cubes slowly at low temperature gives the best shelf stability. Spread cubes evenly on a baking sheet and set the oven to about 200°F (95°C). Stir the cubes every 45 minutes or so; drying usually takes 2–3 hours depending on your oven and cube size.
Where to Find Freeze-Dried Herbs and Spices
Freeze-dried herbs and bulk spices are available at specialty stores and many grocery stores. If you prefer, bulk freeze-dried herbs can also be purchased online. Use what you have available—fresh or dehydrated herbs will work, but freeze-dried offers concentrated flavor and longer shelf life.
Making a Pan of Stove Top Style Stuffing
I portion the dried mix into quart-size bags, usually 2 cups of mix per bag. To prepare a pan of stuffing, bring 1/2 cup water and 2 tablespoons butter to a boil, remove from heat, stir in 2 cups of stuffing mix, cover, and let it sit for a few minutes. Fluff with a fork and serve.
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Yield
This recipe makes about three 2-cup portions of mix. Adjust quantities if you need more for larger families.
Stove Top Style Stuffing Mix Recipe
- 6 cups low-carb yeast bread, cubed and toasted (see notes)
- 1 tablespoon freeze-dried parsley
- 3 tablespoons homemade vegetable bouillon (or preferred bouillon)
- 1/4 cup dried onion flakes
- 1/2 cup dried celery flakes
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon mineral or finishing salt (adjust to taste)
- Preheat oven to 200°F (95°C). Spread bread cubes in a single layer on a baking sheet and dry for 2–3 hours, stirring every 45 minutes, until thoroughly dried and slightly crisp. Cooler, drier cubes store better.
- Prepare homemade vegetable bouillon or use a preferred bouillon powder.
- Once the bread cubes are dry and cooled, combine the parsley, bouillon, onion flakes, celery flakes, thyme, pepper, sage, and salt in a bowl. Sprinkle the seasoning mix over the dried bread cubes and toss to coat evenly.
- Store the finished mix in a freezer-safe gallon bag or divide into 2-cup portions in mason jars or quart-size zip-top bags for convenient use.
- Warm 1/2 cup water with 2 tablespoons butter in a medium saucepan. Remove from heat and stir in 2 cups of stuffing mix until combined.
- Cover and let sit for 5 minutes. Fluff with a fork and serve warm.
**You can substitute other low-carb or THM-style breads if preferred.
***If you prefer store-bought bouillon, use a low-sodium or preferred variety to control salt and additives.