Homemade Stovetop Stuffing
User Reviews
4.8
Homemade Stovetop Stuffing
Description
Homemade Stovetop Stuffing is prepared using crusty French or Italian bread toasted before mixing to give structure and prevent sogginess. The bread cubes are combined with a fragrant sauté of onions, celery, and garlic seasoned with poultry herbs, then moistened gradually with warm chicken broth to achieve the desired tenderness. This method creates a savory side with a pleasant blend of soft interior and lightly crisped edges from the toasted bread. The use of traditional herbs like thyme and sage complements the savory base while the butter adds richness to the texture and flavor.
The stuffing pairs well with roasted meats or can be served alongside a variety of holiday dishes. Toasting the bread in advance allows flexibility in preparation and helps maintain the optimal texture. The recipe also allows broth adjustments to control consistency, catering to preferences for firmer or softer stuffing.
Using crusty bread is key to avoiding overly soft stuffing, and the toasted cubes can be prepared days ahead and stored in a sealed bag. Gradually adding broth while stirring ensures even moisture without saturation. This recipe balances flavors and texture by careful preparation of ingredients and controlled cooking steps to suit traditional stovetop stuffing fans.
Ingredients
- 1 loaf French bread or Italian bread; crusty; see note
- 2 cups chicken broth more if you like softer stuffing, or vegetable broth
- ½ teaspoon salt
- 6 tablespoons butter
- 1 cup onion yellow or white, finely chopped
- 1 cup celery 3-4 stalks, finely chopped
- 3 cloves garlic finely minced or 3/4 teaspoon garlic powder
- 1 ½ teaspoons poultry seasoning
- ¼ teaspoon thyme dried
- ¼ teaspoon sage dried
Instructions
- Preheat the oven to 350 degrees F. Cut the bread into 1/2-inch (or slightly smaller) cubes. Lay out the bread pieces in an even layer on a baking sheet. Place the bread in the oven for 10-12 minutes until lightly toasted, checking often so it doesn't burn. Remove from the oven and set aside (this step can be done days in advance; just let the bread cool and store in a ziploc bag until ready to use!).
- While the bread toasts in the oven, pour the broth into a microwave-safe bowl/cup or into a small saucepan and heat until very warm.
- In a large 4- or 5-quart pot, melt the butter over medium heat. Add the onions, celery, garlic, and salt, and cook, stirring often, for 7-8 minutes until the celery is tender and the onions are translucent.
- Stir in the poultry seasoning, thyme and sage, and cook for another minute or so.
- Add the bread cubes and stir everything well so the bread is coated with the butter/vegetable mixture.
- Gradually add the warmed broth and stir to evenly moisten the bread. Add additional salt to taste, if needed.
- Cover the pot, remove it from the heat, and let the stuffing sit for 10 minutes or so before serving.
Notes
- Use crusty bread like French or Italian for better texture and flavor in the stuffing.
- Toast the bread cubes in the oven to prevent sogginess and help them absorb broth evenly.
- The recipe’s broth quantity yields tender stuffing; increase broth if a softer consistency is preferred.
- Prepare toasted bread cubes ahead and store in a sealed bag to save time on cooking day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 407kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 23mg | 8% |
| Sodium | 657mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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