Stove Top Stuffing

A pot of stuffing with a wooden spoon in it.

This Stove Top Stuffing is made with oven toasted bread cubes, butter, fresh veggies, warm chicken broth and dried seasonings! This recipe won't take up precious oven space because it's made on the stove top with just one pot. This side dish is at my family's Thanksgiving table every single year. Simple to make and it tastes better than any store-bought mix.

Course Side Dish

Cuisine American

Keyword homemade stuffing, stove top stuffing

Prep Time 10

Cook Time 25

Resting Time 10

Total Time 35

Servings

Calories 246kcal

Author Jessica - Together as Family

Ingredients

1 loaf (16 oz) crusty bread
1 can (14.5 oz) chicken broth
6 tablespoons butter
1 cup finely chopped white onion (about 1 onion)
1 cup finely chopped celery (about 4 stalks)
3 cloves garlic (minced or pressed, chopped from a jar, or garlic paste)
½ teaspoon kosher salt
1 teaspoon poultry seasoning
¼ teaspoon ground thyme
¼ teaspoon ground sage

Instructions

Preheat the oven to 350° F. Grab a rimmed cookie sheet (12"x18") and put it on the counter.
* Tip : Finely dice the onion and celery and measure out the dried seasonings so everything is ready to go. This recipe moves quickly so it helps to have it all ready.
Cut the bread into small bite-sized cubes, about 1/2" to 1". Lay them in an even layer on the cookie sheet.
* It's ok if they are touching slightly, but try to arrange them so it's one even layer and the brad cubes have room on all sides to toast and brown. Cook in the oven for 12 minutes. Checking on them to make sure they are not burning.
Cook in the oven for 12 minutes
* Stir up the bread cubes 2 times during the cook time to avoid the bread from burning, and so all sides can get toasted.
Pour the can of chicken broth into a microwave-safe container, or large glass measuring cup, and heat for 4 minutes or until it's very warmed throughout.
In a large pot (make sure it has a lid) melt the butter over medium-high heat. Add the onion, celery, garlic, and kosher salt. Cook, stirring occasionally, until veggies are softened. About 5 minutes.
Stir in the poultry seasoning, thyme, and sage and cook for another minute.
Add in the toasted bread cubes and stir to coat the bread in the butter mixture.
Very gradually and slowly add the hot chicken broth into the pot, while stirring constantly, until all the bread cubes are evenly moistened.
* Do not just dump all the broth into the pot at once! Slowly add it in, and only use whatever amount of broth you want until the stuffing is to your liking. I use the amount called for in the recipe, but you may need less deepening on what bread you used and how toasted it is.
Cover the pot with a lid and remove it from the heat. Let it sit for 10 minutes before serving.

Notes

Bread Tip : The crusty bread is not a loaf of French bread. It's those breads that you can find in the bakery or up by the deli. They usually come in an oblong shape, or very round shape. The outside of the bread is hard. Like really hard, while the inside is somewhat soft. I use the 2-pack of French Country Loaf at Costco.

Garlic : I use the garlic paste that's in the tube. You can find this in the produce section by the refrigerated dressings and other herbs. You can use fresh garlic cloves that have been minced or pressed, or use chopped garlic ready-to-use from a jar.

Chicken Broth : 1 can of chicken broth is just shy of 2 cups. If you prefer a more moist stuffing then add more chicken broth as needed. I just always use the can and it's the perfect amount.

If you use reduced-sodium chicken broth you may have to add some additional salt after adding the chicken broth. I use the regular, full-salt chicken broth and I have never had to add additional salt to the stuffing.

Nutrition