Homemade Stove Top Stuffing
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!
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% |