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Why stock matters in bread stuffing
Stock is a flavor-bearing liquid that moistens bread cubes. The USDA Food and Nutrition Service’s 2019 standardized bread stuffing recipe uses chicken stock along with dry or day-old bread, sautéed celery and onions, poultry seasoning, onion powder, sage, pepper, garlic powder, and margarine. That makes chicken stock a well-established option, not a requirement for every recipe.
There is no supported ranking showing that chicken, turkey, or vegetable stock—or homemade versus packaged stock—produces the best-tasting stuffing. Choose according to the flavor you want, salt level, dietary needs, and what you have available. If using a salty stock, account for that when seasoning.
How much stock to add
Use the amount in your chosen recipe as a starting point, then judge the bread’s texture. Bread that is drier or more absorbent may take more liquid; less-dry bread may need less. Pouring in a fixed amount automatically can leave stuffing soggy.
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- One 32 oz carton of Kitchen Basics Original Chicken Stock
- Crafted by simmering chicken to add rich and complex, full-bodied flavor to all your homemade meals
- Classic, full-bodied flavors of chicken, vegetables and herbs
- Gluten-free chicken stock with no artificial flavors or added MSG and 45% less sodium than the leading regular chicken broth brand (1)
- Ideal bases for a wide variety of recipes, like sauces, chicken noodle soup, white chicken chili or casseroles
| Recipe example | Liquid and bread specified | How to interpret it |
|---|---|---|
| USDA Food and Nutrition Service standardized recipe (2019) | For 25 servings: 1 quart plus 1 cup chicken stock. For 50 servings: 2 quarts plus 2 cups. The recipe calls for dry/day-old or lightly toasted bread cubes. | These quantities belong to that standardized recipe, not a universal ratio. |
| NESCO slow-cooker recipe (publication date not stated) | 2 to 4 cups chicken broth for 12 cups dry bread cubes; add the first 2 cups gradually. | This is a recipe-specific range, not a general formula. The recipe advises aiming for bread that is moist but not soggy. |
How to add stock without making stuffing soggy
- Start with dry or day-old bread. Lightly toasted bread cubes are another option in the USDA standardized recipe.
- Mix in the prepared aromatics and seasonings. Follow your recipe for ingredients such as sautéed celery and onions.
- Pour in stock a little at a time. Toss or stir so the liquid can reach the bread evenly before adding more.
- Check the texture. The bread should be evenly moist, not dripping or mushy. Stop adding stock when it reaches that point.
The USDA Food Safety and Inspection Service says, “The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.” Moisture is not a substitute for checking that stuffing reaches a safe temperature.
Stock is optional
Some stuffing recipes use other liquids. USDA MyPlate’s Grandma’s Stuffing uses water to cook the aromatics, then adds milk and egg to dry bread; apples or raisins are optional. Stock is therefore a useful choice for bread stuffing, but not a mandatory ingredient.
Rank #2
- One (1) 32 oz recyclable carton of Swanson 100% Natural Unsalted* Chicken Stock (*Not a sodium free food)
- Perfectly balanced flavors of farm-raised chicken and vegetables picked at the peak of freshness with no added salt* (*Not a sodium free food)
- Fat-free, gluten-free chicken stock made with 100% natural, non-GMO ingredients; no MSG, no artificial flavors, and no preservatives
- Use it as the foundation for entrees and side dishes, to add body to sauces and gravies, or to deglaze the pan after browning chicken
- A must-have for your holiday cooking; adds richer, elevated homemade flavor to chicken, turkey, ham and more
Cook stuffing safely
- Check the stuffing itself. USDA FSIS and the Academy of Nutrition and Dietetics recommend cooking stuffing to 165°F, measured with a food thermometer.
- If stuffing is inside poultry, check its center. The bird’s temperature does not establish that the stuffing is safe; measure the stuffing separately.
- Mix wet and dry ingredients just before cooking. USDA FSIS advises this timing. The Academy of Nutrition and Dietetics advises cooking stuffing immediately after preparation.
- If preparing uncooked stuffing ahead, freeze it rather than refrigerating it. The Academy recommends freezing in that situation. Cooking stuffing in a separate dish is another option to consider for maximum safety.
The USDA standardized recipe directs cooks to bake the stuffing at 350°F for 30–40 minutes in a conventional oven and heat it to at least 165°F for 15 seconds. Follow the cooking method and temperature checks for the recipe you are making.
Quick Recap
Best Value
- Twelve 8.25 oz cartons of Kitchen Basics Original Chicken Stock
- Crafted by simmering chicken to add rich and complex, full-bodied flavor to all your homemade meals
- Classic, full-bodied flavors of chicken, vegetables and herbs
- Gluten-free chicken stock with no artificial flavors or added MSG and 45% less sodium than the leading regular chicken broth brand (1)
- Ideal bases for a wide variety of recipes, like sauces, chicken noodle soup, white chicken chili or casseroles
Rank #4
- One 32 ounce recyclable carton of Swanson Natural Goodness 33% Less Sodium (1) Chicken Broth [(1) Contains 570mg sodium per 1 cup serving vs. 860mg sodium per 1 cup serving of regular Swanson chicken broth]
- Gluten-free chicken broth that's 100% natural and non-GMO; no artificial flavors or colors and no preservatives
- Perfectly balanced flavors of farm-raised chicken and fresh-picked vegetables
- Use it to add flavor and moisture to entrees and side dishes, as a soup base, or in place of water to boost rich flavor in rice and pasta
- A must-have for your holiday cooking; adds richer, elevated homemade flavor to mashed potatoes, stuffing and more
Rank #3
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