5 from 48 votes
Homemade Stovetop Stuffing
This Homemade Stovetop Stuffing features toasted sourdough bread cubes combined with sautéed garlic, onion, carrots, celery, and classic dried herbs like sage, thyme, and rosemary. The stuffing is moistened with chicken stock and fresh parsley, delivering a moist texture that balances crisp bread edges with tender vegetables. It can be served immediately as a savory side dish, especially around holiday meals.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
servings
Course:
Side Dish
Cuisine:
American, Canadian
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.
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