I love stove top stuffing. Something about the easy directions and great flavor that keeps me going back. I love it! However, sometimes when you have a food blog, everyone wants you to make everything from scratch. Who knew that it was a faux pas to serve boxed stuffing to your friends and family when you write about food. Well you don’t need to tell me again. I make my stuffing from scratch from now on. Even though I base my flavors on boxed stuffing, haha.
Homemade Stove Top Stuffing – (Adapted from Cooks.com)
- 8 slices of bread
- 3 tbs unsalted butter
- 1 stalk celery, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbs dried parsley or 2 tbs fresh parsley
- 1/2 tsp sage
- 1/4 tsp marjoram
- 1/8 tsp pepper
- 1/4 tsp kosher salt
- 1 1/4 cups chicken stock
Preheat the oven to 350 degrees. Place the bread evenly on a sheet pan and toast in the oven for 8-10 minutes or until golden brown.
Then flip the bread slices and toast until the other side is golden brown, roughly 6 minutes more.
Remove the toasted bread from the pan and dice into 1/4 -1/2 inch cubes and set aside.
Dice the celery and onion and portion out the remaining ingredients so that you have them on hand. I portioned them out into individual cups for aesthetic reasons, but you can portion them into a single bowl to save on cleaning.
In a large sauce pan, melt the butter and kosher salt over medium heat.
Add the celery, onion and garlic and cook until the veggies are softened and the onion starts to become translucent. Roughly 5 minutes.
Add the herbs, spices and chicken stock to the mix and stir. Bring to a boil.
Once the mixture hits a rolling boil, add the bread cubes. Quickly mix in the cubes to the liquid and then cover.
Remove from the heat and let the pan sit for 5 minutes. Using a fork fluff the mixture and serve.
Although this took about 15 minutes longer to make than the box stuff it was delicious and had a more homemade feel. Heck, it was homemade.
The next time you have people over and you need a quick and delicious stuffing, try this recipe out. You will not be disappointed.