Having mixes in the pantry are great if I remember to use them. The Stuffing Mix seemed the perfect choice for binding meatballs and it’s already seasoned, so it’s quick and easy to use.
Meatballs and Gravy for Two
1 cup stuffing mix
1/4 cup milk
1/2 pound ground beef
1 14.5 ounce can beef broth
3 tablespoons butter
1/4 cup all purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper
2 tablespoons cream
Preheat oven to 350 degrees
In a medium bowl, beat together milk and egg. Add stuffing mix and set aside until bread cubes have softened.
Add ground beef to bowl and mix completely. (Hands are the best tool for this)
Shape mixture into 1 inch balls and place into a baking dish. Bake until browned and no longer pink.
In a medium sauce pan, melt butter. Add mustard to melted butter and whisk together. Whisk in flour until smooth.
Pour in broth and whisk until blended. Cook over medium-high heat, stirring continually, until the mixture boils. Reduce heat and continue to cook for 1 minute.
Stir in Worcestershire sauce and season with salt and pepper to taste.
Remove from heat and add cream. Stir thoroughly.
Serve meatballs over mashed potatoes, pasta or rice. Top with gravy.
My favorite part of Thanksgiving dinner is the stuffing. Maybe the pumpkin pie, too but mostly the stuffing. The meal is simply incomplete without it. I make a big batch every year and there’s always plenty of leftovers. This is one time I don’t worry about it because not a crumb will go to waste.
Bread stuffing is just too good to only have once a year. There are alternatives to homemade but packaged stuffing mixes are just short of awful, in my never humble opinion. They are loaded with salt and little else. In their defense, they are convenient.
A weeknight dinner doesn’t lend itself to lots of time-consuming cooking in most households. Even in my retirement, when time is not at such a premium, I don’t want to spend a lot of time on dinner. There are simply too many other things to do. That doesn’t mean I don’t want good food. It’s why I love this mix. It takes a couple hours to make but most of that time is waiting for the bread to dry in the oven.
I use the French or Italian bread I find on the clearance racks at the store. It’s usually half the price of a fresh loaf and perfectly good for this mix. Cubing the bread is a little tedious, but worth the effort.
This recipe comes from the book Make-A-Mix by Karine Eliason, Nevada Harward, & Madeline Westover. If you like DIY mixes, it’s worth the effort to find a copy. I have to admit that mixes fascinate me and I’ve written about them before:
Five Frugal Things I’ve Done This Month
The Baking Mix Scoop
The original recipe calls for adding dried onions to the mix. I made them optional in my version because, if I make it for stuffing a chicken or a side dish, I want to add fresh onions to it. If I use it as part of a recipe, then it’s easy to add a bit of dry onion.
Herbed Stuffing Mix
30 slices firm-textured bread, cut in 1/2 inch cubes
2/3 cup cooking oil
3 tablespoons instant minced onion (optional)
3 tablespoons dried parsley
2 teaspoons garlic salt
3/4 teaspoon ground sage
1/2 teaspoon pepper
Preheat oven to 300 degrees. Put bread cubes in two 13×9 baking dishes. Toast the bread in the oven, stirring occasionally. Remove from oven and cool slightly.
Drizzle oil over bread cubes. Add onion (if using), parsley, garlic salt, sage, and pepper. Toss to combine.
Store in an airtight container. Use within 3-4 months.
The following is straight from the Make-A-Mix book. I’m sure you would only need half of this recipe to stuff a chicken.
3/4 cup water or broth
7 cups Herbed Stuffing Mix
6 tablespoons butter or margarine
1 onion, diced
4 large stalks celery, chopped
In a large bowl, moisten stuffing mix with liquid.
Melt butter in a medium skillet. Saute onion and celery until tender. Combine with stuffing mix and toss lightly.
Mixture can be baked in a lightly buttered casserole for 30 minutes at 350 degrees.
What mixes do you like to have in the pantry? Please leave a comment.