This classic stovetop stuffing is soft, flavorful, and loaded with aromatic herbs and tender vegetables. Perfect for holiday meals or any cozy dinner, it’s easy to make from scratch and delivers a comforting, homemade taste.
Ingredients
- 5 slices sourdough sandwich bread
- 5 slices potato or buttermilk sandwich bread (e.g., Oroweat Country Style Potato Bread)
- ½ cup butter
- 1 ½ cups diced onion
- 1 ½ cups diced celery
- ½ cup diced carrot
- 2 tsp minced garlic
- ¼ cup chopped fresh Italian parsley
- 1 tsp dried sage
- ½ tsp poultry seasoning
- ½ tsp dried thyme
- ½ tsp dried marjoram
- 1 tsp salt
- Freshly ground black pepper, to taste
- 2 to 2 ½ cups low-sodium chicken or vegetable broth
Instructions
1. Prep the bread
Stack 2–3 slices of bread and cut into ¼-inch thick slices. Then cut slices crosswise into ¼-inch cubes. Repeat with remaining bread to get about 10–11 cups of cubed bread.
2. Toast the bread
Spread the cubed bread on a rimmed baking sheet. Bake at 375°F for 12–15 minutes, tossing halfway, until golden brown and crisp.
3. Cook the vegetables
While the bread is toasting, melt butter in a Dutch oven or large deep pot over medium-high heat. Add onion, celery, and carrot. Cook, stirring frequently, 8–10 minutes until tender. Reduce heat if vegetables begin to brown.
4. Add aromatics and herbs
Stir in garlic and parsley, cooking 1–2 minutes more. Reduce heat to medium and add sage, poultry seasoning, thyme, marjoram, salt, and pepper. Mix well.
5. Combine bread and broth
Add toasted bread cubes and 2 cups of broth. Gently toss to combine. Add more broth as needed to reach your desired consistency. Cover the pot, remove from heat, and let sit 10–15 minutes.
6. Serve
Remove the cover, fluff the stuffing with a spoon, and serve warm.
Why You’ll Love This Recipe
- Soft, flavorful, and perfectly seasoned from scratch.
- Easy to make alongside your main holiday dishes.
- Customizable with your favorite herbs and vegetables.
- Crispy edges from toasting the bread while keeping the center moist.
Tips
- Bread choice: A mix of sourdough and potato or buttermilk bread adds depth of flavor.
- Vegetable prep: Dice all vegetables evenly for consistent cooking.
- Broth: Start with 2 cups; add more gradually to avoid soggy stuffing.
- Make ahead: Toast bread cubes the day before and store in an airtight container.
Variations and Substitutions
- Vegetables: Add mushrooms, leeks, or bell peppers for extra flavor.
- Herbs: Substitute rosemary or tarragon if desired.
- Bread: Use whole wheat or gluten-free bread for a healthier option.
- Protein: Stir in cooked sausage, turkey, or pancetta for a heartier dish.
FAQs
Can I make this ahead of time?
Yes. Toast bread cubes and sauté vegetables the day before. Assemble and heat before serving.
Can I bake it instead of stovetop?
Absolutely. Transfer mixture to a greased baking dish, cover with foil, and bake at 350°F for 25–30 minutes. Remove foil the last 10 minutes for a crispy top.
How do I adjust the texture?
For moister stuffing, add more broth. For drier stuffing, reduce the amount of liquid slightly.
Serving and Suggestions
- Serve alongside roasted turkey, chicken, or ham.
- Pair with gravy for a classic holiday experience.
- Garnish with fresh parsley for a pop of color.
Homemade Stovetop Stuffing
6
servings15
minutes15
minutesIngredients
5 slices sourdough sandwich bread
5 slices potato or buttermilk sandwich bread (e.g., Oroweat Country Style Potato Bread)
½ cup butter
1 ½ cups diced onion
1 ½ cups diced celery
½ cup diced carrot
2 tsp minced garlic
¼ cup chopped fresh Italian parsley
1 tsp dried sage
½ tsp poultry seasoning
½ tsp dried thyme
½ tsp dried marjoram
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 ½ cups low-sodium chicken or vegetable broth
Directions
- Prep the bread
- Stack 2–3 slices of bread and cut into ¼-inch thick slices. Then cut slices crosswise into ¼-inch cubes. Repeat with remaining bread to get about 10–11 cups of cubed bread.
- Toast the bread
- Spread the cubed bread on a rimmed baking sheet. Bake at 375°F for 12–15 minutes, tossing halfway, until golden brown and crisp.
- Cook the vegetables
- While the bread is toasting, melt butter in a Dutch oven or large deep pot over medium-high heat. Add onion, celery, and carrot. Cook, stirring frequently, 8–10 minutes until tender. Reduce heat if vegetables begin to brown.
- Add aromatics and herbs
- Stir in garlic and parsley, cooking 1–2 minutes more. Reduce heat to medium and add sage, poultry seasoning, thyme, marjoram, salt, and pepper. Mix well.
- Combine bread and broth
- Add toasted bread cubes and 2 cups of broth. Gently toss to combine. Add more broth as needed to reach your desired consistency. Cover the pot, remove from heat, and let sit 10–15 minutes.
- Serve
- Remove the cover, fluff the stuffing with a spoon, and serve warm.
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