Description
This Homemade Stovetop Stuffing recipe delivers a perfect blend of toasted bread cubes, savory herbs, and sautéed vegetables, all combined with flavorful broth for a classic side dish that complements any holiday meal or comforting dinner. Easy to prepare on the stovetop, this stuffing is moist, fragrant, and full of traditional flavors with a homemade touch.
Ingredients
Scale
Bread
- 5 slices sourdough sandwich bread
- 5 slices potato or buttermilk sandwich bread (I used Oroweat Country Style Potato Bread)
Vegetables & Herbs
- 1 ½ cups diced onion
- 1 ½ cups diced celery
- ½ cup diced carrot
- 2 teaspoons minced garlic
- ¼ cup chopped fresh Italian parsley
Seasonings
- 1 teaspoon dried sage
- ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 teaspoon salt
- Freshly ground black pepper to taste
Other
- ½ cup butter
- 2 to 2 ½ cups low-sodium chicken or vegetable broth (divided)
Instructions
- Preheat and Prepare Bread Cubes: Preheat your oven to 375°F. Stack 2 or 3 slices of each bread type on a cutting board, slicing them into ¼-inch thick slices, then cut these slices crosswise into ¼-inch cubes. Repeat with all the bread to yield approximately 10 to 11 cups of bread cubes.
- Toast the Bread Cubes: Spread the cubed bread evenly on a rimmed baking sheet. Bake for about 12 to 15 minutes until the cubes are golden brown and well toasted, tossing halfway through to ensure even toasting. Keep a close eye to avoid burning.
- Sauté Vegetables: While bread is toasting, melt butter in a Dutch oven or large deep pot over medium-high heat. Add diced onion, celery, and carrot, cooking and stirring frequently for 8 to 10 minutes until tender. If veggies or butter start to brown too quickly, reduce heat slightly.
- Add Flavors and Combine: Stir in minced garlic and fresh parsley, cooking for 1 to 2 minutes more. Lower heat to medium and add dried sage, poultry seasoning, thyme, marjoram, salt, and pepper, mixing thoroughly. Add toasted bread cubes along with 2 cups of the broth and gently toss to combine. Add remaining broth as needed to reach your preferred consistency.
- Rest and Serve: Cover the pot and remove it from heat. Let the stuffing sit for 10 to 15 minutes to absorb flavors and moisten properly. Finally, uncover, fluff with a spoon, and serve warm.
Notes
- Using a mix of sourdough and potato or buttermilk bread adds depth of flavor and texture to the stuffing.
- Adjust the broth quantity to achieve your desired stuffing consistency—less broth for drier stuffing, more for moist.
- Fresh herbs can be substituted for dried ones at a ratio of three times more fresh than dried.
- If you prefer a richer flavor, you can replace some broth with turkey drippings.
- To prepare ahead, you can toast the bread cubes a day in advance and store them in an airtight container.
