Name: Homemade Stovetop Stuffing
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: 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 tablespoon 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)

Ingredient Notes

The ingredients for making Homemade Stovetop Stuffing with overlay text.

Sandwich bread – I got a wonderful result using a combination of sliced sourdough and sliced potato or buttermilk sandwich bread, like Oroweat.

Butter

Onion – Either white, yellow, or red onion will work. Red onion will provide a bit more color contrast.

Celery

Carrot

Minced garlic

Fresh Italian parsley

Dried herbs – Sage, poultry seasoning, thyme, and marjoram create classic Thanksgiving flavor.

Salt and freshly ground black pepper

Broth – Low-sodium chicken broth or use vegetable broth for vegetarian stuffing.

An over the top shot of a pot full of Thanksgiving stuffing.

How to Make Homemade Stovetop Stuffing

Sandwich bread is sliced into cubes and placed on a baking sheet.

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.

Time Saving Tip

Save time and toast the bread cubes in advance. After cooling to room temperature, transfer the toasted bread cubes to a plastic storage bag or other airtight container until you’re ready to make the stuffing.

Diced vegetables and bread cubes cook in a pot.

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.

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!

Stuffing in a white serving bowl with a spoon.

Serving Suggestions

Complete your traditional Thanksgiving menu with these tasty side dishes.

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5 from 22 votes (19 ratings without comment)