Homemade Stove Top Stuffing

When it comes to food, nothing says Thanksgiving quite like the savory flavors of stuffing. This Homemade Stove Top Stuffing with buttery and herb flavors will forever keep you from purchasing a box mix again!

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Did you grow up on stove top stuffing mix from the grocery store like I did? Like most people, my mom had classic side dishes she made every year for Thanksgiving and boxed stuffing was one of them. We actually really enjoyed it, and it wasn’t until a few years ago I decided to deviate from the traditions and try my hand at homemade stuffing.

I did find some recipes that tasted pretty good but it always felt like a lot of work. And if I’m being honest, I was still looking for that stove top mix flavor only I wanted that unmistakable homemade taste.

Meet my version of the best Homemade Stove Top Stuffing you’ll ever eat! I can not express how incredibly delicious this stuffing is. The sourdough and wheat bread combo gives it the perfect texture and taste. This stuffing is buttery and has all those classic savory flavors I love from boxed stuffing mix, only a million times better! It’s also super easy to make and comes together so quickly.

Ingredients For Homemade Stove Top Stuffing:

• Cubed and toasted artisan sourdough dough and thick sliced wheat bread
• Salted butter
• Yellow onion
• Celery
• Carrots
• Fresh parsley
• Dried seasonings- ground sage, poultry seasoning, thyme, rosemary, oregano, garlic powder, salt and pepper
• Chicken stock (such as Better than bouillon roasted chicken base)

What kind of bread is best for stuffing?

I like using a combination of different breads. This gives it great texture and flavor. Sourdough is my absolute favorite because it pairs so well with the rich buttery taste, and I love adding wheat bread for heartiness.

Other breads that work great for stuffing are Italian bread, French bread, and Artisan breads from the bakery. It is best to use a thicker dense bread (preferably day old) so it holds up well after the stock is added to it. You don’t want the mixture to become one giant soggy mess.

Stove Top Stuffing is an indulgence without guilt.

While I’m sure that you can make a lighter version of stove top stuffing, this dish is meant to be rich and rib sticking delicious. We only indulge a few times during the year on recipes like this, so why not enjoy them at their finest.

Step by Step How To Make Homemade Stove Top Stuffing:

Step 1. Heat a large deep skillet to medium heat and melt butter. Add onions, celery, and carrots. Cook for 8-10 minutes or until carrots are tender and soft.

Step 2. Stir in all the seasonings and parsley and cook for 1-minute. Add dried bread cubes and toss with the butter and veggies, then add chicken stock. Gently fold until all the bread is moistened.

Step 3. Place the lid on and remove the pan from the heat. Allow to rest for 15-minutes then serve.

How to dry out bread cubes:

This is an important step in making sure your stuffing absorbs the right amount of liquid without becoming soggy. Using fresh bread is not recommended for stuffing. I prefer to toast the bread cubes in the oven because it’s fast and easy. but you can also dry bread on the counter for a couple days at room temperature.

• Oven method– Preheat oven to 375℉. Place bread cubes on a large sheet pan and spread out in a single layer. Toast in the oven for 15-17 minutes, tossing once in-between. You’ll know it’s done when all the bread is crisp and lightly golden brown. Let cool completely.
• Room Temperature method– Place bread cubes in a single layer on a large pan so they have plenty of room. Set out on the counter for 2 days prior to using. They should be crisp when all the moisture has been dried out.

For A Crispier Top:

If you prefer a crispier top, transfer the stuffing after the 15-minute resting time to a casserole dish. Place the oven rack a few inches from the broiler and broil on low until the top just starts to crisp and is lightly golden. Keep a close eye on it as it can easily burn.

Other Side Dishes You Might Enjoy:

• Confetti Wild Rice Pilaf
• Light and Fluffy Mashed Potatoes
• Harvest Green Salad with Apple Cider Dressing
• Green Bean Wild Rice Casserole

Homemade Stove Top Stuffing

The Menu Maid

When it comes to the food, nothing says Thanksgiving quite like the savory flavors of stuffing. This Homemade Stove Top Stuffing with buttery and herb flavors will forever keep you from purchasing a box mix again!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Resting time 15 minutes mins

Total Time 42 minutes mins

Course Side Dish

Cuisine American

Servings 6

Calories 278 kcal

Ingredients

  

• 7 cups cubed sourdough bread I usually get an artisan loaf in the bakery section at the grocery store
• 4-5 slices thick wheat bread or use other dense bread that you like
• 1/2 cup salted butter
• 1 cup yellow onion, chopped fine
• 1 1/2 cups celery, diced fine, about 6 celery stalks
• 2 large carrots, peeled and diced small
• 1 tsp dried sage
• 1/2 tsp poultry seasoning
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup fresh parsley chopped
• 2 cups good quality chicken stock, plus 1/2 cup extra if needed

Instructions

 

Toasting and drying bread:

• Oven method– Preheat oven to 375℉. Place bread cubes on a large sheet pan and spread out in a single layer. Toast in the oven for 15-17 minutes, tossing once in-between. You’ll know it’s done when all the bread is crisp and lightly golden brown. Let cool completely before using.
• Room Temperature method– Place bread cubes in a single layer on a large pan so they have plenty of room. Set out on the counter for 2 days prior to using. They should be crisp when all the moisture has been dried out.

Making the stuffing:

• Heat a large deep skillet to medium heat and melt butter. Add onions, celery, and carrots. Cook for 8-10 minutes or until carrots are soft and tender.
• Stir in all the seasonings and parsley and cook for 1-minute. Add dried bread cubes and toss with the butter and veggies, then slowly add chicken stock. Gently fold until all the bread is moistened.
• Place the lid on and remove the pan from the heat. Allow to rest for 15-minutes. At this point you can add more chicken stock if you like your stuffing on the moist side.

For a crispier top:

• If you prefer a crispy top, transfer the stuffing after the 15-minute resting time to a casserole dish. Place the oven rack a few inches from the broiler and broil on low until the top just starts to crisp and is lightly golden. Keep a close eye on it as it can easily burn.

Notes

Tips:

 

Best bread for stuffing-

Sourdough is my absolute favorite but other breads like Italian bread, French bread, and Artisan breads from the bakery work great. It is best to use a thicker dense bread (preferably day old) so it holds up well after the stock is added to it. 

Make ahead:

Prepare the stuffing as directed in the recipe instructions. Transfer to a baking dish and cover tightly with foil. Place in the refrigerator up to 1-day in advance. When ready to use, set out on the counter for 1-hour prior to baking. Heat oven to 350℉ then bake in the oven with foil on for 25-30 minutes or until heated through. Add more chicken stock if the bread cubes need moistened. For a crispy top, remove the foil and broil for 30 seconds to 1-minute until lightly golden.

 

If serving with other sides this could easily serve 6-8 people.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 6
Amount per serving
Calories	278
% Daily Value*
Total Fat 17.2g	22%
Saturated Fat 10g	50%
Cholesterol 41mg	14%
Sodium 618mg	27%
Total Carbohydrate 26g	9%
Dietary Fiber 3.9g	14%
Total Sugars 4.9g
Protein 6.5g
Vitamin D 11mcg	53%
Calcium 75mg	6%
Iron 1mg	8%
Potassium 249mg	5%

Keyword Easy side dish, Easy stuffing recipe, Holiday side dish, No meat stuffing recipe, Stove top stuffing, Stuffing, Stuffing recipe, Thanksgiving side dish

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