Bread, stuffing, dry mix, prepared
Whole food · Baked Products
Photo: Wikipedia
This is a pre-mixed, dry blend of breadcrumbs, herbs, and seasonings, designed to be rehydrated with liquid (like broth or water) and often cooked with fat to create a savory, aromatic side dish or filling. When prepared, it develops a soft, fluffy, and slightly crumbly texture, with a rich, savory flavor profile dominated by herbs like sage, thyme, and poultry seasoning. Nutritionally, it's a calorie-dense carbohydrate source, providing quick energy but minimal protein or fiber.
Calorie split: 6% protein · 39% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love it for its deeply savory, herbaceous flavor and comforting, soft texture that perfectly complements roasted poultry. It's a nostalgic staple at Thanksgiving and Christmas dinners, representing tradition and home cooking.
⚠️ Watch-outs & how to enjoy it better
It can be high in sodium and refined carbs, potentially causing blood sugar spikes, and is often made with wheat (a common allergen). To counteract, pair it with a protein-rich main like turkey and add vegetables like celery and onions for fiber. Choose low-sodium broth and control portion sizes.
Key benefits
- Provides quick energy from carbohydrates
- Convenient and shelf-stable base for a classic side dish
- Highly customizable with added vegetables, meats, or broth
- Traditional holiday food with cultural significance
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The debate over whether it should be called 'stuffing' (cooked inside the bird) or 'dressing' (cooked in a separate pan) is a fierce and longstanding regional culinary argument in the United States.
Full nutrition (USDA data · scales with serving)
| Water | 64.8 g |
| Energy | 195 kcal |
| Energy | 815 kj |
| Protein | 2.7 g |
| Total lipid (fat) | 12.1 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 18.8 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 2.0 g |
| Calcium, Ca | 30.0 mg |
| Iron, Fe | 0.95 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 38.0 mg |
| Potassium, K | 67.0 mg |
| Sodium, Na | 479 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.15 mg |
| Selenium, Se | 11.8 ug |
| Fluoride, F | 49.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.4 mg |
| Pantothenic acid | 0.11 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 37.0 ug |
| Folic acid | 18.0 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 50.0 ug |
| Choline, total | 5.3 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 114 ug |
| Retinol | 107 ug |
| Carotene, beta | 85.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 497 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 18.0 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 13.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.92 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 5.7 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.6 g |
| PUFA 18:2 | 3.3 g |
| PUFA 18:3 | 0.29 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 2.1 g |
| Fatty acids, total trans-monoenoic | 2.0 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.09 g |
| Isoleucine | 0.11 g |
| Leucine | 0.20 g |
| Lysine | 0.09 g |
| Methionine | 0.05 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.14 g |
| Tyrosine | 0.09 g |
| Valine | 0.12 g |
| Arginine | 0.12 g |
| Histidine | 0.07 g |
| Alanine | 0.10 g |
| Aspartic acid | 0.14 g |
| Glutamic acid | 0.88 g |
| Glycine | 0.10 g |
| Proline | 0.30 g |
| Serine | 0.14 g |
FAQ
What's the difference between stuffing and dressing?
Traditionally, 'stuffing' is cooked inside the cavity of a bird, while 'dressing' is baked in a separate dish. The terms are often used interchangeably, and the dry mix can be prepared either way.
Can I use this mix for things other than poultry?
Absolutely! It's excellent as a filling for pork chops, a topping for casseroles, a binder for meatloaf, or the base for a savory bread pudding.
How do I prevent it from becoming soggy?
Add the liquid (broth) gradually and mix until just moistened, not saturated. If baking separately, a uncovered dish at the start can help the top crisp up.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.95 kcal/g · 6% calories from protein · 0.8 g fiber · 2.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 7.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.