A Note About Thanksgiving Stuffing This Year

We have some news we wish we didn’t have to share: this year, we won’t be offering our Thanksgiving stuffing.

It’s been a very busy season. To keep up with everything else we bake, we had to make some hard choices, and stuffing was one of them. We didn’t make this decision lightly.

Over the years, so many of you have told us that our stuffing has become part of your family’s Thanksgiving. Some of you have picked it up every year for as long as you can remember. Others have told us it’s the dish everyone fights over at the table. Hearing that has meant more to us than we can say.

So we don’t want to leave you without it. Below is our recipe, so you can make it at home and keep the tradition going. Maybe it’ll become a new tradition of its own.

Thank you for letting us be part of your holidays. We’re grateful for every one of you, and we hope your Thanksgiving is full of good food and the people you love.

Little Rooster Stuffing Mix

Makes 5 cups. Start with one loaf of Little Rooster Multi-Grain.

For the mix

  • 1 loaf Little Rooster Multi-Grain bread
  • ½ tsp. salt
  • 3 tsp. dried chopped onion
  • ½ tsp. garlic powder
  • 1½ tsp. dried parsley
  • ½ tsp. rubbed sage
  • 1 tsp. dried thyme
  • ½ tsp. black pepper
  • 1½ tsp. dried celery leaves & stalks

To cook

  • 1 can (14 oz.) chicken broth
  • 6 tablespoons butter

Directions

  1. Dry the bread. Stale bread works best, so if you can, let the loaf sit a few days first. To stale it faster, leave it in its bag in the fridge. Cut the loaf into ¾-inch cubes, crust and all. Spread them in a single layer on two baking sheets and bake at 250°F for about an hour, stirring every 20 minutes, until the cubes are dry and crisp all the way through. The goal is to dry the bread, not toast it, so keep the oven low and pull the cubes before they take on color. Let them cool completely. If you have the time, you can skip the oven and leave the cubes out uncovered overnight instead.
  2. Make the mix. Stir the salt, onion, garlic powder, parsley, sage, thyme, pepper and celery together, then toss with the dried bread until the seasoning is evenly spread. The mix keeps in a sealed bag or jar for a couple of weeks, so you can do this ahead.
  3. Cook it. In a large saucepan, bring the chicken broth and butter to a boil. Stir in the stuffing mix. Remove from heat and cover. Let stand for 7 minutes. Fluff with a fork and serve.