This homemade stove top stuffing combines dried bread cubes, butter, onion, celery, mushrooms, and poultry seasoning for a comforting holiday side dish. Once the bread is dried, everything comes together in a Dutch oven or large pot—no baking dish needed!
We’ve always enjoyed the convenience and flavor of boxed stuffing, so I wanted to make a homemade version with those familiar flavors. This recipe uses simple ingredients and pairs perfectly with turkey, chicken, or a holiday ham.
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: I make my own by cutting sliced bread into cubes and drying them in the oven.
- Butter: We always use unsalted butter.
- White Onion: I use white onion, but yellow onion works too.
- Mushrooms: We love baby bellas for this but any mushroom is fine.
- 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: I use store-bought low sodium chicken broth or my slow cooker chicken stock.
- Garlic: Adds extra savory flavor.
- Salt and Pepper: Season to taste, keeping in mind how salty your broth is.
How to Make Homemade Stovetop Stuffing
- Preheat the oven to 300°F.
- Cut the bread into ½-inch cubes.
- Arrange the bread cubes on one large or two small rimmed baking sheets in a single layer. Bake for 10–15 minutes, stirring once or twice, until golden and dry.
- Melt the butter in a Dutch oven or large pot over medium heat. Sauté the onion, mushrooms, and celery until softened, about 7 minutes. Add the garlic and cook for 3 more minutes.
- Stir in the poultry seasoning, salt, pepper, and broth. Cook over medium to medium-high heat until the broth is hot but not boiling, stirring to combine.
- Add the bread cubes and toss gently, taking care not to crush them. Cover the pot, remove from the heat, and let sit for 10 minutes.
Variations
- Bread: We use regular sandwich bread, but French bread or a baguette are also good choices.
- Broth: Use chicken broth or substitute homemade or store-bought turkey broth.
- Vegetarian: Use vegetable broth instead of chicken or turkey broth.
Storage
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days.
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Homemade Stove Top Stuffing
Ingredients
- 10 cups bread cut into ½" cubes
- ½ cup butter
- 1 cup white onion finely diced
- 1 cup mushrooms finely diced
- 1 cup celery finely diced
- 1 – 2 teaspoons poultry seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups chicken or turkey broth
Instructions
- Preheat the oven to 300°F. Cut the bread into ½-inch cubes.
- Arrange the bread cubes on one large or two small rimmed baking sheets in a single layer. Bake for 10–15 minutes, stirring once or twice, until golden and dry.10 cups bread
- Melt the butter in a Dutch oven or large pot over medium heat. Sauté the onion, mushrooms, and celery until softened, about 7 minutes. Add the garlic and cook for 3 more minutes.½ cup butter, 1 cup white onion, 1 cup mushrooms, 1 cup celery
- Stir in the poultry seasoning, salt, pepper, and broth. Cook over medium to medium-high heat until the broth is hot but not boiling, stirring to combine.1 – 2 teaspoons poultry seasoning, ¼ teaspoon salt, ¼ teaspoon pepper, 1 ½ cups chicken or turkey broth
- Add the bread cubes and toss gently, taking care not to crush them. Cover the pot, remove from the heat, and let sit for 10 minutes.
Cool! Didn’t know that you could make stuffing using stove top. It looks really tasty, Mindy.