With this easy homemade stuffing recipe, you'll never need a box of the store bought stuff again! Onions, carrots, and celery are sautéed in butter, seasoned with an aromatic bouquet of herbs, and cubed bread is stirred in to create the most perfect stuffing that's moist and tender! FAST, EASY, and guaranteed to become a Thanksgiving and Christmas family favorite!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: homemade stovetop stuffing, how to make stovetop stuffing, stovetop stuffing, stovetop stuffing recipe, what to serve with stovetop stuffing
Servings: 6
Calories: 282kcal
Author: Averie Sunshine
Ingredients
8sliceswhite breadcubed small about 1/2-inch or the size of a store bought crouton
½cupunsalted butter
1medium white or yellow onionfinely diced
1cupceleryfinely diced
2medium peeled carrotsfinely diced
3 to 4clovesgarlicfinely minced
½teaspoondried sage
½teaspoondried thyme
½teaspoondried rosemary
½teaspoonsaltor to taste
½teaspoonfreshly ground black pepperor to taste
¼teaspoondried marjoram
1 ½cupslow or reduced sodium chicken broth
1tablespoondried parsleyoptional for garnishing
Fresh sagethyme, rosemary, etc.; optional for garnishing
Instructions
Preheat oven to 325F.
To a large baking sheet, add the cubed bread and bake for 10 minutes.*
Remove the baking sheet from the oven, flip the bread, and bake for about 5 more minutes, or until very dry; set aside. Tip - You can bake the bread to dry it out up to 24 hours in advance. Simply let it sit loosely covered on the baking tray until you're ready to use it. Don't put it in a ziplock, just let it sit out and continue getting more stale and dry until you're ready to use it.
To a large high sided skillet, braising dish, or similar, add the butter, onions, celery, carrots, and heat over medium heat to melt the butter; stir nearly constantly until it's melted and continue to cook over medium-high heat for about 8 minutes, or until the vegetables have softened; stir frequently.
In the final minute of sautéing, add the garlic, all the spices, salt, pepper, and stir constantly for 1 minute to combine.
Add the broth and when it boils, turn off the heat.
Add the bread, very gently stir it in making sure not to overdo it at all (your stuffing will have a mushier looking appearance and taste if you overmix), and cover your skillet with a lid.
Allow it to stand covered for 5 minutes.
Remove the lid and very gently fluff the stuffing with a fork. Again, make sure you are fluffing lightly not stirring or you it will look mutilated.
Optionally garnish with the dried or fresh herbs of your choice, and in the quantity of your choice. Serve immediately. Extra stuffing will keep airtight in the fridge for up to 5 days and will keep airtight in the freezer for up to 3 months noting that it will likely become mushier in texture after freezing and thawing it but the taste should remain fairly constant.
Notes
*I always use basic white bread like Wonder Bread, however you can use another type of white bakery bread, challah, or wheat bread if you prefer. "Cheap" white bread like Wonder Bread will given you the texture and flavor most similar to the Stove Top Stuffing brand of stuffing, yet it'll be homemade and elevated.