Homemade Stovetop Stuffing

This Homemade Stovetop Stuffing recipe is made from start to finish on the stove and is so much better than the boxed mix! When it’s this quick and easy to make stuffing from scratch, there’s no reason to wait for the holidays.

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Why You’ll Love This Recipe

If you’re planning a smaller Thanksgiving gathering or just want to simplify things this year, this Homemade Stovetop Stuffing is a great option. It makes less than my family’s favorite Crock Pot Stuffing but has the same classic blend of seasonings we love.

I created this copycat version of boxed Stove Top Stuffing Mix using simple ingredients and toasted bread. Once the bread is toasted, everything comes together on the stovetop, leaving your oven free for the rest of the meal. And the result is seriously crave-worthy.

This quick and easy stovetop method allows you add stuffing to your menu any old time the craving strikes. And if your family loves stuffing as much as my family loves stuffing, that is definitely more than just once a year!

Ingredient Notes

• Sandwich bread: I like a combination of sliced sourdough and potato or buttermilk sandwich bread, like Oroweat.
• Butter: Adds rich flavor to the vegetables and bread.
• Vegetable base: Diced onion, celery, carrot, and minced garlic. White, yellow, or red onion all work well. The carrot adds a little sweetness and a pop of color.
• Fresh Italian parsley: Adds freshness to complement the dried herbs.
• Dried herbs: Sage, poultry seasoning, thyme, and marjoram give this stuffing its classic Thanksgiving flavor.
• Salt and freshly ground black pepper: Season to taste, keeping in mind that the broth adds salt, too.
• Broth: Use low-sodium chicken broth, or substitute vegetable broth for a vegetarian stuffing.

How to Make Homemade Stovetop Stuffing

1. Stack 2 or 3 slices of the bread on a cutting board and cut them into ¼-inch thick slices.
2. Cut the slices crosswise into ¼-inch cubes. Repeat with remaining bread. You should have about 10 to 11 cups, give or take, of cubed bread.
3. Spread the cubed bread on a rimmed baking sheet and bake for about 12 to 15 minutes, or until golden brown and well toasted, tossing about halfway through the cooking time.

4. Melt the butter in a Dutch oven or large, deep pot. Add the onion, celery, and carrot. Turn the heat up to medium-high and cook, stirring frequently for about 8 to 10 minutes, or until tender. If the butter or veggies begin to brown, reduce the heat under the pot a little.
5. Add the garlic and parsley and cook and stir for another minute or two. Reduce heat to medium and add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine.
6. Add the toasted bread cubes and 2 cups of the broth and lightly toss to combine. Add as much of the remaining broth as you’d like to reach the desired consistency. Cover the pot, remove from the heat, and allow it to sit for 10 to 15 minutes.
7. Remove cover and fluff the stuffing with a spoon and serve.

It’s very easy to control the consistency of this stuffing. For a looser stuffing that isn’t too moist, you may only need 2 cups of broth. For a “cooked in the bird” consistency, add more!

Storage and Reheating Tips

Transfer leftover stuffing to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Thaw frozen stuffing in the refrigerator overnight.

To reheat, add a splash of broth to moisten it, then microwave individual portions or warm it in a covered baking dish at 350 degrees F until heated through.

Serving Suggestions

This smaller scale stuffing recipe is perfect to serve along with Roasted Turkey Breast with Gravy, Roasted Cornish Game Hens, Roast Chicken and Vegetables, or with Classic Glazed Ham with Pineapple Sauce.

Complete your traditional Thanksgiving menu with these tasty side dishes.

• Sour Cream Mashed Potatoes
• Scalloped Potatoes
• Broccoli Pearl Onion Casserole
• Wild Rice Pilaf with Cranberries and Pecans
• Honey Roasted Carrots and Brussels Sprouts

Homemade Stovetop Stuffing

5 from 22 votes

Author: Valerie Brunmeier

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Servings: 6

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Resting Time: 15 minutes mins

Total Time: 45 minutes mins

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This Homemade Stovetop Stuffing recipe is so much better than the boxed mix! When it's this quick and easy to make stuffing from scratch, there's no reason to wait for the holidays.

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Ingredients 

1x2x3x

• ▢ 5 slices sourdough sandwich bread
• ▢ 5 slices potato or buttermilk sandwich bread, I used Oroweat Country Style Potato Bread
• ▢ ½ cup butter
• ▢ 1 ½ cups diced onion
• ▢ 1 ½ cups diced celery
• ▢ ½ cup diced carrot
• ▢ 2 teaspoons minced garlic
• ▢ ¼ cup chopped fresh Italian parsley
• ▢ 1 teaspoon dried sage
• ▢ ½ teaspoon poultry seasoning
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon dried marjoram
• ▢ 1 teaspoon salt
• ▢ freshly ground black pepper, to taste
• ▢ 2 to 2 ½ cups low-sodium chicken or vegetable broth, divided

Instructions 

• Preheat oven to 375 degrees F.
• Stack 2 or 3 slices of the bread on a cutting board and cut them into ¼-inch thick slices. Cut the slices crosswise into ¼-inch cubes. Repeat with remaining bread. You should have about 10 to 11 cups, give or take, of cubed bread.
• Spread the cubed bread on a rimmed baking sheet and bake for about 12 to 15 minutes, or until golden brown and well toasted, tossing about halfway through the cooking time.
• While the bread is toasting (but keep your eye on it), melt the butter in a Dutch oven or large, deep pot. Add the onion, celery, and carrot. Turn the heat up to MEDIUM-HIGH and cook, stirring frequently for about 8 to 10 minutes, or until tender. If the butter or veggies begin to brown, reduce the heat under the pot a little. Add the garlic and parsley and cook and stir for another minute or two. Reduce heat to MEDIUM and add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine. Add the toasted bread cubes and 2 cups of the broth and lightly toss to combine. Add as much of the remaining broth as you’d like to reach the desired consistency. Cover the pot, remove from the heat, and allow it to sit for 10 to 15 minutes.
• Remove cover and fluff the stuffing with a spoon and serve.

Notes

Storage and Reheating

Transfer leftover stuffing to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Thaw frozen stuffing in the refrigerator overnight.

To reheat, add a splash of broth to moisten it, then microwave individual portions or warm it in a covered baking dish at 350 degrees F until heated through.

Nutrition

Calories: 289kcal | Carbohydrates: 28g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 788mg | Potassium: 315mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2589IU | Vitamin C: 8mg | Calcium: 149mg | Iron: 2mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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