Mrs. Cubbison’s Classic Bread Stuffing: A Thanksgiving Tradition

The aroma alone transports me back to my grandmother’s kitchen, a whirlwind of controlled chaos and overflowing love. I remember standing on a wobbly step stool, mesmerized as she expertly wielded her wooden spoon, coaxing together savory vegetables and fragrant herbs. The scent of sautéed celery and onions mingling with warm bread always meant Thanksgiving was just around the corner, and even now, decades later, that combination still makes my heart swell with gratitude and anticipation. This recipe, straight from the back of a Mrs. Cubbison’s box, is a cherished piece of that memory.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: Approximately 20
• Dietary Type: Vegetarian (can be made vegan with substitutions)

Ingredients

• 1 (24 ounce) box Mrs. Cubbison’s Bread Stuffing Mix, prepared (herb or cornbread)
• 2 cups celery, chopped
• 2 cups onions, chopped
• ½ lb mushrooms, chopped
• 2 cups butter (or vegan butter substitute)
• 2 cups chicken broth (or vegetable broth)

Equipment Needed

• Large pot or Dutch oven
• Chopping board
• Knife
• Greased casserole dish (9×13 inch or similar)
• Measuring cups
• Wooden spoon or spatula

Instructions

1. Begin by melting the butter in a large pot or Dutch oven over medium heat. Make sure your pot is large enough to hold all of the ingredients later on.

2. Add the chopped celery, onions, and mushrooms to the melted butter.

3. Simmer the vegetables for approximately 5 minutes, stirring occasionally, until they begin to soften slightly. This step is crucial for developing the savory base flavor of the stuffing. Don’t rush it!

4. Remove the pot from the heat. Gently toss in the Mrs. Cubbison’s Bread Stuffing Mix, ensuring that the melted butter is evenly distributed throughout the bread cubes. Use a wooden spoon or spatula to carefully combine the mixture without crushing the bread.

5. Gradually stir in the chicken broth (or vegetable broth), continuing to toss the mixture until the bread is evenly moistened. Avoid adding all the broth at once; you want the stuffing to be moist but not soggy.

6. Pour the stuffing mixture into a greased casserole dish.

7. Cover the casserole dish with a lid or aluminum foil.

8. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for approximately 45 minutes. Covering the dish during baking helps to retain moisture and ensures the stuffing cooks evenly.

9. Uncover the casserole dish for the last 15 minutes of baking to allow the top of the stuffing to become golden brown and slightly crispy. Keep a close eye on it to prevent burning.

10. Remove from oven and let cool slightly before serving.

NOTE: If using the newer, smaller 10-ounce packages of stuffing mix, the recipe still works well. You may want to slightly reduce the amount of broth, adding it gradually until the desired moisture level is achieved.

Expert Tips & Tricks

• Vegetable Prep: Ensure the celery, onions, and mushrooms are chopped into uniformly sized pieces for even cooking. A rough chop is perfectly fine.
• Bread Cube Texture: For a slightly denser stuffing, use slightly stale bread cubes. If the bread cubes are very fresh, you may need to reduce the amount of broth slightly.
• Butter Basting: For extra richness and a golden-brown crust, melt a tablespoon or two of butter and drizzle it over the top of the stuffing during the last 10 minutes of baking.
• Make-Ahead Tip: The stuffing can be assembled a day in advance. Prepare as directed, but do not bake. Cover tightly and refrigerate. Add an extra 10-15 minutes to the baking time when cooking from cold.
• Troubleshooting Soggy Stuffing: If the stuffing appears too wet, bake it uncovered for a longer period to allow excess moisture to evaporate.

Serving & Storage Suggestions

Serve the stuffing hot, directly from the casserole dish, as a side dish with your Thanksgiving or holiday meal. It pairs perfectly with roasted turkey, cranberry sauce, and mashed potatoes.

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or re-bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. You may need to add a splash of broth to prevent it from drying out during reheating. Freezing is not recommended, as it can alter the texture of the bread.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	640 kcal	N/A
Calories from Fat	204g	32%
Total Fat	22.7 g	34%
Saturated Fat	12.7 g	63%
Cholesterol	50 mg	16%
Sodium	2124.2 mg	88%
Total Carbohydrate	93.8 g	31%
Dietary Fiber	4.3 g	17%
Sugars	11.1 g	44%
Protein	14.4 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Version: Substitute the butter with a vegan butter alternative and the chicken broth with vegetable broth.
• Gluten-Free: Use a gluten-free bread stuffing mix instead of Mrs. Cubbison’s.
• Add Sausage: For a heartier stuffing, brown 1 pound of Italian sausage (removed from its casing) and add it to the vegetable mixture. Reduce the butter by half a cup to compensate for the added fat.
• Dried Cranberries & Nuts: Add ½ cup of dried cranberries and ½ cup of chopped pecans or walnuts for added texture and flavor.
• Fresh Herbs: Incorporate fresh herbs like sage, thyme, or rosemary for a more aromatic stuffing. Add about 2 tablespoons of chopped fresh herbs to the vegetable mixture.
• Apple Variation: Add 1 diced apple to the celery and onion mixture for a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread stuffing mix?
A: Yes, you can experiment with different brands and flavors of bread stuffing mix. Just be sure to adjust the amount of broth as needed, as some mixes may absorb more liquid than others.

Q: How do I prevent the stuffing from drying out?
A: Covering the casserole dish during the majority of the baking time helps to retain moisture. You can also add a little extra broth if the stuffing appears dry.

Q: Can I add eggs to the stuffing?
A: While this recipe doesn’t call for eggs, you can add 1-2 beaten eggs to the mixture for a richer texture. However, be sure to adjust the amount of broth accordingly, as eggs can also add moisture.

Q: Is it necessary to simmer the vegetables before adding the stuffing mix?
A: Simmering the vegetables softens them and develops their flavor, which is crucial for a flavorful stuffing. However, if you’re short on time, you can skip this step and simply add the raw vegetables to the stuffing mix. The texture of the stuffing will be slightly different.

Q: Can this stuffing be cooked inside the turkey?
A: While traditionally stuffing is cooked inside the turkey, it’s safer to bake it in a separate dish. Cooking stuffing inside the turkey can increase the risk of foodborne illness, as it can prevent the turkey from cooking evenly.

Final Thoughts

This Mrs. Cubbison’s classic bread stuffing recipe is more than just a side dish; it’s a taste of tradition and a reminder of cherished family gatherings. Its simplicity and versatility make it a perfect addition to any holiday meal or weeknight dinner. I encourage you to try this recipe and make it your own, adding your personal touch with variations and substitutions. Don’t be afraid to experiment and create new memories with this timeless dish. And please, share your feedback and variations – I’m always eager to hear how you’ve made this classic stuffing your own! Perhaps serve it alongside a perfectly roasted turkey with a crisp glass of Sauvignon Blanc.