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Stove Top Stuffing Recipe | Stuffing Recipe | Homemade Stuffing | Easy homemade stuffing made right on the stove top in just 30 minutes! Crusty bread chunks dried in the oven and then cooked with butter, seasonings, celery, and onion in a pot on the stove. This stove top stuffing will be a family favorite Thanksgiving recipe. #thanksgivingrecipe #stuffing #homemadestuffing #sideidsh #recipeoftheday

Stove Top Stuffing

Easy homemade stuffing made right on the stove top in just 30 minutes! Crusty bread chunks dried in the oven and then cooked with butter, seasonings, celery, and onion in a pot on the stove. This stove top stuffing will be a family favorite Thanksgiving recipe. 

Course Side Dish
Cuisine American
Keyword stove top stuffing, stuffing recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings 8
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
  • 1/2 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground sage

Instructions

  1. Preheat the oven to 350 degrees. 

  2. Cut the bread into small, bite-sized cubes, about 1/2". Lay in an even layer on a rimmed cookie sheet. It's ok if they are touching or slightly overlapping. Cook in the oven for 12 minutes. Checking on them to make sure they are not burning. 

  3. While the bread cubes are toasting, pour the can of chicken broth into a microwave-safe container and heat until very warm, about 3-4 minutes. 

  4. In a large pot (make sure it has a lid) melt the butter over medium-high heat. Add the onion, celery, garlic, and salt. Cook, stirring occasionally, until veggies are softened. About 5 minutes. 

  5. Stir in the poultry seasoning, thyme, and sage and cook for another minute. 

  6. Add in the toasted bread cubes and stir to coat the bread in the butter mixture. 

  7. Very gradually (do not add it all at one time) add the hot chicken broth into the pot, while stirring, to evenly moisten the bread. 

  8. Cover the pot and remove it from the heat. Let it sit for 10 minutes before serving. 

Recipe Notes

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 garlic paste that's in the tube. You can find this in the produce section by the refrigerated dressings and other herbs. It makes using garlic in recipes really easy. 

 

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.