Homemade Stovetop Stuffing
Skip the boxed stuffing and try this super EASY stovetop version instead. I promise. It tastes a million times better!
Greetings from somewhere over the Pacific Ocean!
I am currently enroute to Tokyo with about 6 hours left on my flight.
I’ll be eating my way through all the ramen and sushi I can find the minute I land.
But I will also be daydreaming about this.
Stuffing.
Yes. I said stuffing.
Oh-so-buttery, carb-loaded stuffing, drenched in leftover turkey gravy.
And now you can make the stovetop version in seconds.
I also want to state.
That there is no judgment for those who have eaten the boxed version.
But this homemade version though.
It will knock your socks off.
And you can easily customize it to use cornbread instead of sourdough.
Or add in Italian sausage.
Maybe some bacon.
Or pancetta.
You get it.
Homemade Stovetop Stuffing
Ingredients
- 10 slices sourdough bread, diced into 1/2-inch cubes
- ¼ cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 1 cup chicken stock, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F.
- Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
- Melt butter in a large skillet over medium high heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in sage, thyme and rosemary until fragrant, about 1 minute.
- Stir in bread cubes and gently toss to combine. Stir in chicken stock and parsley; cover and remove from heat. Let sit for 10 minutes.
- Serve immediately.
Did you make this recipe?
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You are my Life Saver! Here in Europe they do not sell Stove Top and have nothing similar to it! I always used Stove Top Stuffing once a Week while I lived in the U.S. I stopped eating Meat 1 year ago and love the fact that I can swap out the Chicken Broth with Veggie Broth and still enjoy Your delicious 1:1 Recipe which is the best one to find Online! I use your Recipe since years now and every time I love it more and more! Thank You very much. Greetings from Europe 🙂 x
After going vegetarian 5 years ago, the one and only thing that I really missed at Thanksgiving was the Stovetop stuffing. That’s what I grew up with and it was delicious. I tried other recipes (even the pre-mixed stuff) but nothing tasted anywhere near as good. THIS recipe though, tastes exactly like the Stovetop stuffing that I grew up with (only better)! I couldn’t believe how delicious it was!!
*I saw that other people asked about using cornbread- I made a normal batch of Albers cornbread in an 8″x8″ dish and then crumbled it by hand. It definitely seemed like it was more than the recipe called for, so I just added an extra carrot, celery stalk, and a little more broth.
Yummmy! I tried this recipe at home and every one was very happy. All family members praised the taste. It was very very tasty. Thank You for such a recipe. I will regularly visit your website.
Can you toast the bread in a toaster instead of putting it in the oven? Also is this okay to make the day before? Does it taste as good if it’s rewarmed?
Can we take brown bread or normal white bread for this recepie.
Will this recipe work if I use bread crumbs that are already hard and crunchy? Like Arnold Stuffing?
Thank you for posting this recipe. I have used it multiple times over the last few years.
As a personal preference I double the garlic, but the spicing ratios are otherwise perfect.
It’s similar to your yellow curry base recipe how you’ve nailed it.
Cheers.
Really delicious, and very useful as usual, I am going to try this myself this morning, I am from India.
You know what, you made my day by sharing this. Today me and my wife will share good moments in kitchen after a long time. Thanks.
Wow! was looking for this recipe. thanks
Wow!! I was looking for this recipe, finally, I got it here, thanks for sharing. I will definitely try your recipe.
Awesome results. Better than what I expected. I served it with pomegranate and pineapple chunks.
I can’t wait to try my hands on this recipe. My wife forwarded this to me yesterday and I must say it looks mouth-watering and nutritious. My daughter is allergic to garlic, can you suggest any other ingredient to replace garlic?
Perfect results,wouldn’t change a thing.
It looks amazing. I’m from India and in my place, people love eating such kind of recipe. I love to try this recipe at my home.
Looking for a recipe that is stovetop and the first instruction on this “Stovetop” recipe is Preheat the Oven….still delicious
Can I make this a few days before Thanksgiving? It looks like a great recipe!
Made this recipe today as per your wonderful directions here, Used Normal bread slices rather than sourdough bread. Best stuffed bread I’ve ever created and my kids favorite it, too. The procedure you provide worked sort of a charm. Pure heaven!
Anyways, I’m undoubtedly happy I found it, and I’ll be checking your site frequently!
Hey this looks great! If I wanted to add in sage sausage, how / when would I do that in the recipe? (Never made stove top stuffing before). Thanks!
Tried this recipe today as per your excellent instruction here, the best recipe I’ve ever created and everyone loved it. The method you provide worked awesome. Pure heaven!
I’m happy I found it, and I’ll surely be checking your site frequently!
I made my own cornbread today to make with this tomorrow, for it to go on top of a chicken broccoli casserole. Excited to try it!!
Awesome!
So amazing!!  I made this on two different occasions last year and it was damn delicious indeed.  It takes a while to dice everything up but it’s totally worth it.  I look forward to making it again this year.Â
How could I incorporate the crockpot with this recipe? Doing a big group thanksgiving where stove space will be limited.
Hi Claire. We have a crockpot stuffing recipe here:
https://damndelicious.net/2014/11/17/slow-cooker-cranberry-pecan-stuffing/.
Looks amazing! Can I made this ahead, refrigerate and then reheat?
Yes, of course!
Hi. Just wondering how best to reheat if I make earlier in the day and refrigerate? Â Thank you!!
You can reheat in the microwave or in the oven until heated through. Hope that helps, Amy!
Hey CHUNGAH!
Can i use normal bread instead of sourdough bread? Please suggest me soon. I am eager to prepare this dish on my mom’s birthday. 🙂
Yes, absolutely.
Made this for the first time tonight and promptly threw out my red box of stuffing! Â I don’t even think I chewed….just inhaled the whole thing!
Thank you again for another amazing dish 🙂
This looks wonderful! I have an overabundance of dried stuffing croutons from Thanksgiving (thanks to bad communication  on my part with someone) that I’m looking to use. Do you have any idea about how many cups of dried cubes this equals? Thank you.Â
About 6-8 cups.
This is good, can we use this instead of meatloaf ? I guess i will try this on my Christmas holiday 🙂
Yep this was the best stuffing we’ve ever had on Thanksgiving by far!
Hi, do you know approximately how many cups the 10 slices of bread were? I used thin cut sourdough bread and I’m not sure if the ratio will equal to your 10 slices.
About 6-8 cups.
Do you think this will travel well? We are having dinner at a friend’s house. I plan to make a few side dishes and use a buffet server with warming tray to serve. Will this be dry?
Yes, it should travel just fine!
Looks yummy! What would you recommend to substitute the chicken stock with in order to make this vegetarian friendly?
Vegetable stock.
Made this with leftover challah, to help clean out the freezer. Quite good, Â I used 2 cups broth and mashed it all together to moisten it all together
Not quite as good as baked, but using the oven costs more in electric costs
Thank you. Â Judy, Simi Valley, CA
This is a great thing to substitute in meatloaf instead of plain bread.
Any chance you could estimate how many cups of dried bread cubes the 10 slices represent? I already have dried bread cubes I would like to try this recipe with.
1 slice bread = 0.5 cup cubed.
This looks amazing! Definitely going on the Thanksgiving menu!
Paige
http://thehappyflammily.com
Do uou know how much cornbread it would take to make this? It looks delicious!!’
You can try this instead! 🙂
https://damndelicious.net/2013/11/16/chorizo-cornbread-stuffing/
You mentioned that cornbread can be sub in this recipe. I would like to know how much cornbread instead of 10 slices of sourdough. I don’t want the recipe for the one with chorizo. Don’t like chorizo at all. Could you please let us know how much cornbread instead of sourdough?
Tricia, you can omit the chorizo as needed. Isn’t that the beauty of home cooking?
I will have to try your recipe for homemade stuffing it looks delish, I have been using the box kind all my life but i think your way would be cheaper! Enjoy your trip? Happy traveling!!!!!!!!!!!!!!!!!!!!
I will be making this. Â Love stuffing. Â As always, your recipes work for me and my family perfectly. Â Thank you so much.
Ok, I have to go get a napkin to wipe my mouth, becauseit’s watering. Â Thanks for sharing this.Â
We have decided to do stuffing this year and your recipe sounded just great. The picture an directions seem to be for dressing? If we needed to stuff a 12-14 lbs. bird, how would we alter the amount of ingredients listed. It is rare that we do stuffing but I have had requests. Maybe my dressing has not been all that good. ha ha
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You have just made my day! Since my soy allergy I have not found a stuffing I can eat and I miss it so much! I was raised on stove top for weeknight dinners and can no longer eat it. So you posting this recipe has come at the best time!!! Thank you so much! Have a blast in Tokyo!
Thanks! For this informative article. I would surely forward it to my group.
Made this with leftover challah, to help clean out the freezer. Quite good, I used 2 cups broth and mashed it all together to moisten it all together
Wow! Looks great! Enjoy your trip
Do you have a great recipe for cornbread stuffing?
Yes! 🙂
https://damndelicious.net/2013/11/16/chorizo-cornbread-stuffing/
YUM! This really needs to be on my family’s holiday menu this year!
Made this recipe today as per your wonderful directions here, Used Normal bread slices rather than sourdough bread. Best stuffed bread I’ve ever created and my kids favorite it, too. The procedure you provide worked sort of a charm. Pure heaven!
Anyways, I’m undoubtedly happy I found it, and I’ll be checking your site frequently!