Easy Homemade Stuffing (Stove Top Method)
User Reviews
5
Easy Homemade Stuffing (Stove Top Method)
Description
The recipe starts by softening onions, shallots, garlic, and celery in olive oil and butter, building a flavorful aromatic base. Sliced baby bella mushrooms add earthiness once their juices are released. Dried tarragon seasons the mixture with a delicate herbal note, balanced by black pepper and salt.
After the vegetables are cooked, croutons are stirred in and soaked with vegetable stock to create moisture. The mixture is covered and cooked on the stovetop, allowing the croutons to absorb the liquid evenly. Finally, grated gruyere cheese is folded in to enrich the stuffing with a creamy texture and savory depth.
This stuffing can be served warm directly from the stovetop and pairs well as a side with poultry and holiday meals. It can also be baked in the oven by transferring to an oven-safe dish and baking covered at 350°F for 25–35 minutes, enhancing its baked flavor and texture.
Using store-bought croutons simplifies preparation, but homemade bread cubes work well, and different mushroom varieties can be substituted. For non-vegetarian versions, chicken broth can replace vegetable stock, and gluten-free options are possible with appropriate substitutions.
Ingredients
- 3 tbsp olive oil
- 3 tbsp butter unsalted
- 2 medium onion diced
- 1 shallot diced
- 4 cloves garlic minced
- 4 talks celery chopped
- 8 oz baby bella mushroom sliced
- 1 tsp tarragon dried
- 1/2 tsp salt
- 1/4 tsp black pepper ground
- 3 cups croutons
- 2 cups vegetable stock
- 1 1/2 cup gruyere cheese grated
Instructions
- Place a large pan on the stove, turn the heat to medium.
- Add olive oil and butter into the pan, once the butter is melted, add the onions to the pan and stir until softened and translucent.
- Add in the shallot and garlic. Stir and cook for 5-8 minutes.
- Add in celery and cook for 15 more minutes.
- Add in mushrooms, cook for 10 minutes until their juice is released.
- Add in dried tarragon, salt and pepper. Stir well.
- Add croutons and mix well. Pour the vegetable stock slowly on the stuffing and mix.
- Cover and cook for 20 minutes. Stir occasionally.
- Mix in shredded gruyer cheese and once it's fully combined, transfer to your serving dish.
- Serve warm with extra shredded gruyer.
Notes
- Store-bought croutons simplify the recipe, but homemade bread cubes work as well.
- Any mushroom type can be used; a mix of baby bella and white button mushrooms provides good flavor.
- Fresh tarragon is preferred, but dried tarragon gives a delicate herbal flavor; tarragon is optional but recommended.
- For a non-vegetarian stuffing, substitute vegetable stock with chicken broth.
- To make gluten-free, use gluten-free croutons and a suitable broth.
- To bake instead of stovetop cooking, preheat oven to 350°F; after mixing in croutons and stock, stir in gruyere, transfer to an oven-safe dish, cover, and bake 25–35 minutes; serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 639mg | 27% |
| Potassium | 358mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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