This homemade stovetop stuffing recipe is an ideal side for any holiday dinner. It combines fluffy bread cubes with tender veggies and the perfect balance of seasonings to make a savory stuffing everyone will love!
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A Perfect Thanksgiving Stuffing Recipe
Stovetop boxed stuffing has always been my favorite part of Thanksgiving dinner. And since I can never resist a good homemade version of my childhood favorites, I just knew I had to come up with a variation of the iconic stuffing. I may be biased, but I think I nailed it.
This recipe makes a stuffing with the ideal blend of veggies and seasonings. Mixed with chicken broth and bread cubes, it turns out tender yet crisp with a delicious flavor.
Serve it with things like this chicken and mashed potatoes or turkey, twice baked mashed potatoes, and Ocean Spray cranberry sauce or one of these Thanksgiving casserole recipes for a Thanksgiving feast!
Why You'll Love This Recipe
It'll be a family favorite. When the holidays come around, I guarantee this will be your go-to stuffing since it's so easy to make and so delicious! After one bite, it'll become everyone's favorite stuffing.
The flavor. It's hard to pin down the highlight of this recipe. Between the sautéed veggies, savory breading, and flavorful seasoning blend, every element of this dish is unbeatable.
It's easy to customize. Just like most of my recipes, you can easily customize this one to suit your taste preference. Some things you can do are change the herbs or broth flavor and use different bread.
- Bread- I like to use crust white bread and cut it into cubes myself.
- Unsalted butter- you'll want to use unsalted since we'll be adding celery salt.
- Onion and garlic- it gives stuffing, and so many other recipes, that perfect flavor.
- Carrot and celery- for a little crunch.
- Chicken broth- to soak the bread and enhance the flavors. You can also use vegetable broth or beef broth.
- Thyme, parsley, basil, and rosemary- essential herbs for that savory flavor.
- Celery salt- for a better salty flavor.
How To Make Homemade Stovetop Stuffing
1. Prep work. Preheat the oven to 340°F (170°C) and line a baking sheet or baking dish with parchment paper. Add the cubed bread to the prepared baking sheet and bake the bread cubes for 10 minutes.
2. Cook the veggies. In the meantime, melt the butter in a large deep skillet and fry the onions, carrots, and celery over medium-high heat for 10 minutes or until the veggies start to soften. Add all of the herbs and stir constantly for 1 minute to fully combine them with the veggies.
3. Finish the stuffing. Add the chicken broth to the skillet, let it boil, then add the toasted bread cubes. Cover the skillet, remove it from the heat, and allow it to sit for 10-15 minutes. To finish up, stir gently, making sure not to overmix, or the bread will become mushy. Serve the warm with any main course you want and enjoy!
Tips To Make The Best Stuffing
- Cube the bread and toast it ahead of time to make this recipe quicker. Just let the bread cool after toasting and store it in an airtight container in the fridge until you're ready to use it.
- Chop the veggies into even fine cubes for the best texture.
- Gently stir the stuffing after it cooks, as the bread will be tender, and you don't want to mush it.
- Feel free to add anything you want to the stuffing, like cooked sausage, cranberries, or any additional seasonings.
Storage and Reheating Instructions
In the fridge: You can store any leftovers in an airtight container and keep it in the fridge for up to 4 days.
In the freezer: Allow leftover stuffing to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
Reheating: I've found the best way to reheat leftover stuffing is to transfer it to a greased baking dish, add a splash of chicken broth, and bake it at 350°F for 15 minutes. Make sure to thaw any frozen leftovers overnight in the fridge or add more reheating time.
Frequently Asked Questions
What is the best bread to use?
If you want to mimic the boxed Stove Top stuffing, you'll want to use white bread. Sourdough bread will also work great too. With that said, you can really use any bread you want, and it'll turn out great.
Can I make this recipe ahead of time?
Yes! This is a great make-ahead recipe, especially if you're bringing it to someone's house or hosting Thanksgiving. Just assemble and bake as directed above. Then store in an airtight container or covered dish in the fridge. Reheat in the oven at 350°F with a splash of broth for about 20 minutes.
Can I double this recipe?
Yes. You'll just need to double the ingredients and bake the bread on a larger baking sheet. Then either assemble everything in an extra large pot or two similar-sized ones.
More Stuffing Recipes
- Chicken stuffing bake
- My wife's famous chicken stuffing casserole
- Seafood stuffing
- Crock pot pork chops with stuffing
- Chicken and dressing
- 8 slices white bread, cubed
- ½ cup unsalted butter
- 1 medium onion, diced
- 1 large carrot, diced
- 1 cup celery, diced
- 2 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon basil
- 1 teaspoon garlic
- 1 teaspoon celery salt
- 1 teaspoon rosemary
- Preheat the oven to 350°F (175°C). Add the cubed bread to a large baking sheet and bake for 10 minutes.
- Heat the butter in a large skillet and fry onions, carrots, and celery. Cook everything over medium-high heat for 10 minutes or until the veggies are softened.
- Add the herbs and celery salt to the skillet and stir constantly for 1 minute to combine.
- Add the chicken broth, let it boil, and then add the toasted cubed bread to the skillet. Cover the skillet with a lid, remove it from the heat, and let it sit for 10-15 minutes.
- Stir gently just until everything combines, making sure not to over-stir. Serve warm.
Store any leftovers in an airtight container in the refrigerator for 4 days. Freeze in a freezer-safe container for 3 months.
Serving Size:1 cup
Amount Per Serving: Calories: 197Total Fat: 16.3gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 41mgSodium: 470mgCarbohydrates: 10gFiber: 1.4gSugar: 2.4gProtein: 3.2g