Homemade Stovetop Stuffing
User Reviews
5
Homemade Stovetop Stuffing
Description
The recipe for Homemade Stovetop Stuffing begins by baking diced sourdough bread cubes until crisp and golden, providing a toasted texture. Vegetables—garlic, onion, carrots, and celery—are sautéed in butter to develop softness and flavor, then combined with aromatic dried herbs such as sage, thyme, and rosemary. This mixture is gently tossed with the toasted bread cubes and moistened with chicken stock and fresh parsley. After covering and resting off heat, the bread absorbs the flavors and moisture, resulting in a tender but not soggy stuffing.
The flavor balances savory herbs and buttery vegetables with the tang and chew of sourdough bread cubes. The method avoids baking the stuffing in a casserole, making it quick to prepare on the stovetop. The combination of fresh herbs and dried seasoning gives it a traditional herbaceous profile suitable for serving alongside roasted meats or holiday meals.
This stuffing is best served shortly after preparation to retain the contrast of textures and freshness of herbs. Adjust the moisture by adding stock to reach desired consistency. Using sourdough bread contributes a distinctive flavor and texture compared to white or whole wheat bread.
Ingredients
- 10 lices sourdough bread diced into 1/2-inch cubes
- ¼ cup butter melted, unsalted
- 3 cloves garlic minced
- 1 onion diced
- 2 carrot peeled and diced
- 2 celery diced, stalks
- ½ teaspoon sage dried
- ½ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup chicken stock or more, to taste
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 400 degrees F.
- Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
- Melt butter in a large skillet over medium high heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in sage, thyme and rosemary until fragrant, about 1 minute.
- Stir in bread cubes and gently toss to combine. Stir in chicken stock and parsley; cover and remove from heat. Let sit for 10 minutes.
- Serve immediately.
User Reviews
Overall Rating
5
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