Skipped the boxed stuffing and try this super EASY stovetop version instead. I promise. It tastes a million times better!
5 stars (16 ratings)
Ingredients
10slicessourdough bread, diced into 1/2-inch cubes
¼cupunsalted butter, melted
3clovesgarlic, minced
1onion, diced
2carrots, peeled and diced
2stalks celery, diced
½teaspoondried sage
½teaspoondried thyme
¼teaspoondried rosemary
Kosher salt and freshly ground black pepper, to taste
1cupchicken stock, or more, to taste
2tablespoonschopped 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.