Homemade Stove Top Stuffing is a simple recipe that will bring a level of freshness to your Thanksgiving table. Stuffing is one if those classic comfort foods and I feel like we don’t eat it enough. We really like it but is doesn’t seem to come up when I am planning our weekly menu. Perhaps we like it so much because it is a dish we serve for our big holiday meals.
So I have a confession to make – we usually make the store bought stove top boxed stuffing for our holiday meals. I mean, it tastes pretty good! We also like the fact that it is made on the stove top so it doesn’t use valuable oven space. But this year I wanted to make a homemade version. My goal was to create a recipe that was close to the kind we get in the box.
I wanted to make my recipe before the holiday. You know, you have to try it before you serve it to other people, right?! I knew it must have onion, celery and poultry seasoning, and some type of broth. This version of stovetop stuffing is made with chicken broth, but you can buy turkey broth around the holidays so I will make it with that when I make it for our holiday dinner.
So it will probably be just three of us for Thanksgiving dinner this year. Normally we travel out of town or have out of town guests. Those poor folks will probably have to wait until next year to try my new stuffing recipe. This year we are going to have Thanksgiving dinner together via video call. Not ideal but necessary.
I have seen Homemade Stove Top Stuffing recipes such as this made in a large skillet but I prefer to make it in a Dutch oven or large pot.
Our stuffing goes perfectly with cranberry sauce. If you aren’t a fan of the traditional canned cranberry sauce you get at the grocery store then you should check out our family favorite, Cranberry Jello Salad.
Ingredient Notes:
Just a few simple ingredients are all you need to make homemade stuffing.
Bread Cubes – we make our own by cutting sliced bread into cubes and drying them in the oven.
Butter – we always use unsalted butter.
White Onion – this has milder flavor than yellow onion.
Mushrooms – we love baby bellas for this but any mushroom will work.
Celery – this is an essential ingredient to any good stuffing, in my opinion.
Poultry Seasoning – an all-in-one seasoning blend that is perfect for this dish.
Broth – we almost always use low sodium chicken broth.
How to Make:
- Preheat oven to 300°.
- Cut bread into 1/2 inch cubes.
- Arrange cubed bread onto one large or two small rimmed baking sheets in a single layer. Bake 10 – 15 minutes, stirring once or twice, until golden and dry
- Melt butter in a Dutch oven or large pot over medium heat. Saute onions, mushrooms, and celery until softened, about 7 minutes. Add garlic and continue to cook for 3 more minutes. Stir in poultry seasoning, salt, pepper, and broth. Cook over medium to medium high heat until broth is hot but not boiling, stirring to combine. Add bread cubes and toss gently to combine, taking care not to crush the bread cubes. Place a lid on the pot and remove from the heat, let sit for 10 minutes.
Variations:
We use regular sandwich bread. French bread or a baguette are also good choices. For a gluten free version of this delicious stuffing just use your favorite gluten free bread.
Chicken broth is readily available any time of the year. Turkey broth can be used, homemade or store bought (if you can find it).
Make this vegetarian by using vegetable broth instead of chicken or turkey broth.
Store leftover stuffing in an airtight container for up to 3 days.
Some other side dishes that would be a great addition to your holiday table:
- Sweet Potatoes with Marshmallows
- Super Easy Pan Fried Fresh Green Beans
- Macaroni & Cheese
- Creamed Peas
- Twice Baked Sweet Potatoes
- Asiago Garlic Mashed Potatoes
- Honey Glazed Baby Carrots
- Baked Sweet Potato Fries
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Homemade Stove Top Stuffing
Ingredients
- 10 cups bread cut into 1/2" cubes
- 1/2 cup butter
- 1 cup white onion finely diced
- 1 cup mushrooms finely diced
- 1 cup celery finely diced
- 1 - 2 teaspoons poultry seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken or turkey broth
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Instructions
- Preheat oven to 300°.
- Arrange breadcrumbs onto one large or two small rimmed baking sheets in a single layer. Bake 10 - 15 minutes, stirring once or twice, until golden and dry
- Melt butter in a Dutch oven or large pot over medium heat. Cook onion, mushrooms, and celery until softened, about 7 minutes. Add garlic and continue to cook for 3 more minutes. Stir in poultry seasoning, salt, pepper, and broth. Cook until broth is hot but not boiling, stirring to combine. Add bread cubes and toss gently to combine, taking care not to crush the bread cubes. Place a lid on the pot and remove from the heat, let sit for 10 minutes.
Notes
Nutrition Facts
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Cool! Didn’t know that you could make stuffing using stove top. It looks really tasty, Mindy.