Everyone will love this east Stovetop Stuffing recipe, especially the cook. A one pot stuffing that's full of flavor, no baking required. So much tastier than the boxed mix! The perfect side to serve with Deep Fried Turkey or Roast Chicken dinner.
Our friend Lisa introduced us to this homemade stuffing recipe and I was totally hooked. Now we don't miss a Thanksgiving or Christmas without it.
Why You'll Love This Recipe
- Delicious - loaded with flavor and tastes better than store-bought stuffing
- No Baking - you have enough things competing for oven space during the holidays
- Safety - no risk of illness from stuffing that's cooked inside your turkey
Ingredients You'll Need
- Loaf of Bread - use your favorite supermarket bread
- Mushrooms - optional but highly recommended
- Chicken Stock - liquid stock adds moisture
- Chicken Stock Powder - adds extra flavor without adding liquids
- Fresh Sage
Stovetop Stuffing Directions
There's no need to buy fancy bread, just use regular supermarket sliced brea, and keep the crusts on! Don't be afraid of adding more butter, much more, trust me. Taste and adjust by adding extra butter and chicken stock.
- Prepare Bread - Stack several pieces of bread on a cutting board. Slice them into ½" cubes.
- Sauté Vegetables - In a large stockpot, using ½ the butter, sauté the onion and celery pieces until they soften (about 10 minutes).
- Sauté Mushrooms - Add sliced mushrooms and cook for a further 7 minutes until all the water has been released.
- Add Herbs - Stir in sage and remaining butter.
- Mix Bread - Add the bread pieces and liquid chicken stock and mix through.
- Season - Sprinkle the chicken stock powder and parsley. Mix, taste and adjust if necessary. Set aside and keep warm until ready to serve.
Recipe Tips and FAQs
- Cranberries - add dried cranberries for a festive feel and flavor
- Nuts - add texture by adding walnuts, pecans or macadamia nuts
- Sausage - fry sausage meat and mix throughout
- Toast it - place cubed bread on a tray and toast in the oven for 10 minutes before mixing
- Butter - trust me, it tastes better with more butter - adjust to taste
- Slow Cooker - keep the stuffing warm in a slow cooker on low - if it starts to dry out, add extra chicken stock
Can You Make Stovetop Stuffing in Advance?
Yes. It's easy to make this the day before and reheat. However, it tastes better when you make it fresh when ready to serve. To save time, slice the bread into cubes in advance and place in a Ziploc bag. This speeds up your prep time on the big day.
Is Stove Top Stuffing Vegetarian?
This recipe isn't vegetarian stuffing but can be very easily adapted. Substitute chicken stock and powder with vegetable stock. You can even substitute butter with oil.
How to Store Stovetop Stuffing
Place in an airtight container and keep in the fridge for up to 5 days. When serving, don't keep out on the table for longer than 2 hours before refrigerating.
Can You Freeze Stuffing?
Yes, place in a Ziploc bag and squeeze all the air out before freezing. Use within 3 months.
Holiday Side Dishes You'll Love
- Garlic Butter Green Beans
- Savory Mashed Sweet Potatoes
- Brussel Sprouts with Chorizo
- Creamy Scalloped Potatoes
- Truffle Mashed Potatoes
Ridiculously easy homemade Stovetop Stuffing made from scratch that your family will love this holiday season or a weeknight dinner. Turkey Stuffing without the turkey, enjoyed year round. Bon Appetit! Приятного аппетита!
- 1 loaf of sliced bread cubed
- 6 stalks celery sliced
- 2 medium onions quartered and sliced
- ½ lb (250g) mushrooms sliced
- ½ lb (250g) butter half a block
- 1 cup liquid chicken stock
- 2 teaspoons chicken stock powder
- 4 tablespoons fresh sage chopped
- ¼ cup parsley chopped
- Stack several pieces of bread on a cutting board. Slice them into ½" cubes.
- In a large stockpot, using ½ the butter, sauté the onion and celery pieces until they soften (about 10 minutes).
- Add sliced mushrooms and cook for a further 7 minutes until all the water has been released.
- Stir in sage and remaining butter.
- Add the bread pieces and liquid chicken stock and mix through.
- Sprinkle the chicken stock powder and parsley. Mix, taste and adjust if necessary. Set aside and keep warm until ready to serve.
©PetersFoodAdventures.com *Originally posted December 2016 - updated November 2022