Homemade Stovetop Stuffing
Skip the boxed stuffing and try this super EASY stovetop version instead. I promise. It tastes a million times better!
Greetings from somewhere over the Pacific Ocean!
I am currently enroute to Tokyo with about 6 hours left on my flight.
I’ll be eating my way through all the ramen and sushi I can find the minute I land.
But I will also be daydreaming about this.
Yes. I said stuffing.
Oh-so-buttery, carb-loaded stuffing, drenched in leftover turkey gravy.
And now you can make the stovetop version in seconds.
I also want to state.
That there is no judgment for those who have eaten the boxed version.
But this homemade version though.
It will knock your socks off.
And you can easily customize it to use cornbread instead of sourdough.
Or add in Italian sausage.
Maybe some bacon.
Homemade Stovetop Stuffing
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Skipped the boxed stuffing and try this super EASY stovetop version instead. I promise. It tastes a million times better!
- 10 slices sourdough bread, diced into 1/2-inch cubes
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 1 cup chicken stock, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
- 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.
Did you Make This Recipe?
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Made this recipe today as per your wonderful directions here, Used Normal bread slices rather than sourdough bread. Best stuffed bread I’ve ever created and my kids favorite it, too. The procedure you provide worked sort of a charm. Pure heaven!
Anyways, I’m undoubtedly happy I found it, and I’ll be checking your site frequently!
YUM! This really needs to be on my family’s holiday menu this year!
Do you have a great recipe for cornbread stuffing?
Wow! Looks great! Enjoy your trip
You have just made my day! Since my soy allergy I have not found a stuffing I can eat and I miss it so much! I was raised on stove top for weeknight dinners and can no longer eat it. So you posting this recipe has come at the best time. Thank you so much! Have a blast in Tokyo!
We have decided to do stuffing this year and your recipe sounded just great. The picture an directions seem to be for dressing? If we needed to stuff a 12-14 lbs. bird, how would we alter the amount of ingredients listed. It is rare that we do stuffing but I have had requests. Maybe my dressing has not been all that good. ha ha
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Ok, I have to go get a napkin to wipe my mouth, becauseit’s watering. Thanks for sharing this.
I will be making this. Love stuffing. As always, your recipes work for me and my family perfectly. Thank you so much.
I will have to try your recipe for homemade stuffing it looks delish, I have been using the box kind all my life but i think your way would be cheaper! Enjoy your trip? Happy traveling.
Do uou know how much cornbread it would take to make this? It looks delicious!!’
You can try this instead! 🙂
You mentioned that cornbread can be sub in this recipe. I would like to know how much cornbread instead of 10 slices of sourdough. I don’t want the recipe for the one with chorizo. Don’t like chorizo at all. Could you please let us know how much cornbread instead of sourdough?
Tricia, you can omit the chorizo as needed. Isn’t that the beauty of home cooking?
This looks amazing! Definitely going on the Thanksgiving menu!
Any chance you could estimate how many cups of dried bread cubes the 10 slices represent? I already have dried bread cubes I would like to try this recipe with.
1 slice bread = 0.5 cup cubed.
This is a great thing to substitute in meatloaf instead of plain bread.
Made this with leftover challah, to help clean out the freezer. Quite good, I used 2 cups broth and mashed it all together to moisten it all together
Not quite as good as baked, but using the oven costs more in electric costs
Thank you. Judy, Simi Valley, CA
Looks yummy! What would you recommend to substitute the chicken stock with in order to make this vegetarian friendly?
Do you think this will travel well? We are having dinner at a friend’s house. I plan to make a few side dishes and use a buffet server with warming tray to serve. Will this be dry?
Yes, it should travel just fine!
Hi, do you know approximately how many cups the 10 slices of bread were? I used thin cut sourdough bread and I’m not sure if the ratio will equal to your 10 slices.
Yep this was the best stuffing we’ve ever had on Thanksgiving by far!
This is good, can we use this instead of meatloaf ? I guess i will try this on my Christmas holiday 🙂
This looks wonderful! I have an overabundance of dried stuffing croutons from Thanksgiving (thanks to bad communication on my part with someone) that I’m looking to use. Do you have any idea about how many cups of dried cubes this equals? Thank you.
Made this for the first time tonight and promptly threw out my red box of stuffing! I don’t even think I chewed….just inhaled the whole thing!
Thank you again for another amazing dish 🙂
Can i use normal bread instead of sourdough bread? Please suggest me soon. I am eager to prepare this dish on my mom’s birthday. 🙂
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