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Homemade Stove Top Stuffing

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.

Line up the bread slices

Then flip the bread slices and toast until the other side is golden brown, roughly 6 minutes more.

Toast the bread

Remove the toasted bread from the pan and dice into 1/4 -1/2 inch cubes and set aside.

Create bread crumb cubes

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.

Ingredients

In a large sauce pan, melt the butter and kosher salt over medium heat.

Melt the butter

Add the celery, onion and garlic and cook until the veggies are softened and the onion starts to become translucent. Roughly 5 minutes.

Soften the veggies

Add the herbs, spices and chicken stock to the mix and stir.  Bring to a boil.

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.

Add the breadcrumbs and cover

Remove from the heat and let the pan sit for 5 minutes.  Using a fork fluff the mixture and serve.

Homemade Stove Top Stuffing

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.

Homemade Stove Top Stuffing

The next time you have people over and you need a quick and delicious stuffing, try this recipe out.  You will not be disappointed.


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Comments
  • comment avatar Chris October 21, 2011

    Well hell's bells, I've used the box stuff before too. I'll have to try your "no box method" so I don't disappoint, ha ha.

  • comment avatar anonymous November 20, 2011

    How many servings does this make? thanks!

    • comment avatar savoryreviews November 20, 2011

      We are huge stuffing fans so we had 4 large servings, but it easily makes 6 servings.

      • comment avatar anonymous November 21, 2011

        thanks for the quick response…if i use packaged dry bread crumbs, do you have any idea how many cups of crumbs, I would need? thanks again!

        • comment avatar savoryreviews November 21, 2011

          I believe it would be about 2 1/2 cups of dried cubed bread crumbs. Remember that the dried bread crumbs are usually seasoned. That will through the recipe off a bit. I would hold off on the salt if you used seasoned bread crumbs.

  • comment avatar Angie December 11, 2011

    When you say, "let the pan sit for 5 minutes," is this off the heat?

    • comment avatar savoryreviews December 11, 2011

      Angie, Yes that is off the heat. I will have to clear that up in the recipe.

      Rex

      • comment avatar Angie December 11, 2011

        Thanks so much for the super quick response! I'm looking forward to trying out this recipe tomorrow night.

        • comment avatar savoryreviews December 11, 2011

          No problem. This is one of my favorite recipes. I hope that you enjoy it as much as I do.

          • comment avatar Angie December 12, 2011

            Thank you again! We loved it! My 3 year old son kept saying, "Mommy, we should have this again."

          • comment avatar savoryreviews December 12, 2011

            Glad you enjoyed it. It takes a tad bit longer than the box stuff, but totally worth it.

  • comment avatar HildePilde December 31, 2011

    Thanks for the recipe! I'll try to make this for New Years Eve! I live in Norway, and we can't get the Stove Top boxes here.. :)

  • comment avatar Steve Byrom January 22, 2012

    Hey! I could have sworn I’ve been to this site before but after browsing through some of the post I realized it’s new to me. Anyways, I’m definitely happy I found it and I’ll be book-marking and checking back frequently!

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  • comment avatar Jules July 24, 2012

    I tried this added bacon and pine nuts and parmasin cheese and stuffed mushrooms with it was awesome

    • comment avatar savoryreviews July 24, 2012

      Jules,

      That sounds awesome! I will have to tryout those additions then next time that I make it.

      Rex

  • comment avatar Glen October 6, 2012

    Hi, I'm a BIG fan of rosemary, do you think it would work if I added rosemary to this recipe as is, or would I be best to omit something?

    Glen

  • comment avatar savoryreviews October 6, 2012

    Glen, I don't see why it would not work. Rosemary can be a bit powerful, so I would not go overboard, but I think it could be a great addition.

    • comment avatar Glen October 7, 2012

      Thanks!! Great timing, I'm just starting to make it now. I'll let you know if it works.
      Glen :)

  • comment avatar DomesticAJ November 13, 2012

    I will be serving 9 people for Thanksgiving. Do you think doubling this recipe will be adequate? I do have a stuffing loving family. Also, do any times need to be altered if I do?

    • comment avatar savoryreviews November 13, 2012

      DomesticAJ – If you have a stuffing loving family I would definitely make a double batch. The time should be the same for everything, except for making the homemade croutons. You will probably have to do them in two batches. Besides that, I would just make sure to use a giant pot.

  • comment avatar DomesticAJ November 13, 2012

    Thanks so much for the quick response! Also, I have never used chicken stock… I always use broth. Is stock necessary in this recipe or have you used broth? Do you purchase it pre-packaged? Thanks in advance!

    • comment avatar savoryreviews November 13, 2012

      DomesticAJ – You can use chicken stock no problem. Swanson or any other pre-packaged broth works perfectly. Also depending on the size of your bread slice you may need to add an extra 1/4 cup of broth per recipe.

  • comment avatar apelila November 21, 2012

    Is this recipe easily doubled ? looks great !

    • comment avatar savoryreviews November 21, 2012

      Apelila,

      It is easily doubled. However, as you add more bread, you may need to scale up the broth/stock by 1/4-1/2 cup.

      Rex

  • comment avatar Sarah November 26, 2012

    Made this yesterday according to your excellent instructions here, only used cornbread slices instead of bread. This stuff was pure heaven and the method you offer worked like a charm. Best cornbread I've ever made and my husband loved it, too. You certainly weren't kidding when you said "You will not be disappointed." I could hurt myself on that stuff. I didn't want to stop eating it. Pure heaven!

    • comment avatar savoryreviews November 26, 2012

      Sarah – Glad you enjoyed it. I have never made it with cornbread. Great idea. I will have to try that out.

    • comment avatar Christina November 23, 2013

      Hi Sarah! Obviously this post is a year old but I'm planning to try cornbread stuffing for the first time this Thanksgiving (I usually make homemade bread stuffing) and will be using this recipe. Just wanted to see if you did anything differently with the recipe other than subbing cornbread for bread since you had such fantastic results! Happy Holidays :)

  • comment avatar Sarah November 26, 2012

    Ahh! Meant to say "Best stuffing I ever made" not 'cornbread' – looks like I already DID hurt myself. hehe

  • comment avatar Jen December 23, 2012

    I used poultry seasoning instead because I didn't have the individual spices. Very tasty! So much better than the boxes alternative! High five for no MSG as well!

  • comment avatar Danielle March 4, 2013

    Have you tried to freeze the stuffing yet?

    • comment avatar savoryreviews March 5, 2013

      Danielle, I have never tried to freeze the stuffing. To be honest, I don't think that we have ever had any leftovers. Haha. I am sure that you could. However, I can not guarantee the quality once it is thawed.

  • comment avatar gina May 8, 2013

    Thanks for this terrific recipe! I used dried seasonings and bouillon instead of chicken broth but it turned out so DELICIOUS! I blogged about this recipe and of course linked back to you! Thanks again for the great article and inspiration! I'm all about finding a homemade solution to stuff that we normally get in a box. This turned out perfect! I'm also going to try it with toasted cornbread crumbles.

    My blog post is here: http://athomemyway.blogspot.com/2013/05/homemade-

    Thanks again!

  • comment avatar kathryn November 24, 2013

    I love this recipe, it's to die for. Question: have you ever made this the day before and then reheated it? I'm asking because I'll be making this in my own kitchen, then transporting it, on Thanksgiving. Day before is always a lifesaver on Thanksgiving.

    • comment avatar savoryreviews November 24, 2013

      I have never tried to do this the day before. I am unsure how it would turn out if it was made the day before. If I were to reheat it, I would add a little chicken broth to it and then reheat it. That way you will add a little moisture to it, giving you that fresh stuffing texture.

  • comment avatar Roberta November 24, 2013

    Wonderful recipe. Would it work with chicken breast on top to bake?

  • comment avatar savoryreviews November 24, 2013

    Roberta – I don't see why you couldn't bake a chicken breast on top of it. You may want to add a little extra moisture when you bake it. Shouldn't take too much more.

  • comment avatar Emery November 25, 2013

    CORRECTION on the recipe. Instead of using white bread, WHOLE WHEAT bread should be used! with no artificial ingredients or chemicals!!

  • comment avatar Toni Brokaw November 29, 2013

    This was excellent! I used my homemade bread for the recipe and it was fantastic! I will never buy stovetop again! :) Thanks for sharing.

  • comment avatar Juliann December 8, 2013

    Thx for the great sounding recipe…I'm going to make this using gluten free bread and stock for my hubby! :)

  • comment avatar Irene December 23, 2013

    Are the sage and marjoram fresh, dried, or powdered?

    • comment avatar savoryreviews December 23, 2013

      Irene this recipe uses dried ingredients. However, the sage was powdered as this is all that I had.

  • comment avatar Cindy April 6, 2014

    Great recipe. Hubby couldn’t get enough. Worth the effort. I added a little more butter.

  • comment avatar BS November 8, 2014

    Thanks so much for your recipe! It looks delicious!

    Could we substitute with whole wheat bread and achieve the same delicious flavor of Stove Top stuffing? Also, and sorry if this is a super stupid question bc I am a total noob to cooking, is that regular sandwich bread? If not, what is it?

    I’ve been looking for a healthier and homemade version of stove top, so thanks again for your recipe!

    • comment avatar Rex November 8, 2014

      You can totally use whole wheat bread. Just substitute it one for one.

      • comment avatar BS November 9, 2014

        Thanks!, :D

  • comment avatar janette November 10, 2014

    Any change to listed amounts if I use Ezekiel bread?

    • comment avatar Rex November 10, 2014

      I have never used Ezekiel bread but I assume it would be the same amount.

  • comment avatar Amy November 11, 2014

    How many people does this serve? 8 slices of bread just doesn’t seem like very much to me. Thanks!

    • comment avatar Rex November 11, 2014

      Amy this feeds about 6 people.

  • comment avatar Kate Schulz November 26, 2014

    I just made this recipe and it just tasted like there was way too much garlic. I only used two cloves so I’m wondering if that’s a bit too much? Thanks

    • comment avatar Rex November 27, 2014

      Kate,
      Two cloves is what I have used multiple times. It was not too much for my taste. Two cloves sgoukd be perfect. Have you cooked it in the oven yet. Garlic really mellows once it cooks.

      Rex

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