When it comes to holiday meals, few things evoke Thanksgiving like a warm bowl of stuffing. This homemade stovetop-style stuffing, rich with butter and herbs, tastes far better than any boxed mix and is simple to prepare.
Stovetop Stuffing, Elevated
If you grew up eating boxed stove top stuffing like I did, you know that familiar savory flavor. For years my family relied on the convenient mix, but I eventually wanted a fresher, homemade version that still captured those classic flavors. After testing recipes and adjusting seasonings, I developed this version that delivers the comforting taste of store-bought mix with the depth and texture of homemade stuffing.
The combination of toasted sourdough and thick wheat bread gives a perfect balance of chew and structure. Butter, aromatic vegetables, and a blend of sage, poultry seasoning, and other herbs make the stuffing savory and satisfying. It’s quick to make and can easily become your new holiday favorite.
Ingredients For Homemade Stove Top Stuffing:
- Cubed, toasted sourdough and thick-sliced wheat bread
- Salted butter
- Yellow onion
- Celery
- Carrots
- Fresh parsley
- Dried seasonings: ground sage, poultry seasoning, thyme, rosemary, oregano, garlic powder, salt, and pepper
- Chicken stock (use a good quality stock)
What kind of bread is best for stuffing?
A mix of breads gives the best texture. Sourdough is my favorite for its tang and structure, while wheat bread adds heartiness. Dense breads like Italian, French, or other artisan loaves work well—ideally day-old—so the cubes hold up when moistened with stock and don’t turn soggy.
Step-by-Step: How to Make Homemade Stove Top Stuffing
Step 1. Heat a large deep skillet over medium heat and melt the butter. Add the chopped onion, diced celery, and diced carrots. Cook for 8–10 minutes, stirring occasionally, until the carrots are tender.
Step 2. Stir in the dried herbs and chopped parsley and cook for one minute to bloom the flavors. Add the dried bread cubes and toss to coat with butter and vegetables. Slowly pour in the chicken stock and gently fold until the bread is evenly moistened.
Step 3. Cover the pan, remove it from the heat, and let rest for 15 minutes to allow the flavors to meld and the bread to absorb the stock. Adjust with up to 1/2 cup more stock if you prefer moister stuffing, then serve.
How to Dry Out Bread Cubes
Drying the bread is essential so the cubes absorb the right amount of liquid without becoming mushy. I prefer to toast the cubes in the oven because it’s fast, but you can also air-dry them at room temperature for a couple of days.
- Oven method – Preheat the oven to 375°F. Spread bread cubes in a single layer on a large sheet pan and toast 15–17 minutes, tossing once, until crisp and lightly golden. Let cool before using.
- Room-temperature method – Arrange cubes on a large pan in a single layer and leave them on the counter for about 2 days until thoroughly dry and crisp.
For a Crispier Top
If you like a crunchy top, transfer the stuffing to a casserole dish after the 15-minute rest. Position the oven rack a few inches from the broiler and broil on low until the top turns lightly golden and crisp. Watch closely to prevent burning.
MAKE AHEAD:
Prepare the stuffing through the step where you add the stock. Transfer it to a baking dish, cover tightly with foil, and refrigerate up to one day. When ready, let it sit at room temperature for an hour, preheat the oven to 350°F, and bake covered for 25–30 minutes until heated through. Add a splash more stock if needed, and remove the foil to broil briefly for a golden top.
If you have leftover stuffing, it makes an excellent base for casseroles such as a chicken-stuffing bake—perfect for turning leftovers into a comforting meal.
Homemade Stove Top Stuffing
Ingredients
- 7 cups cubed sourdough bread
- 4-5 slices thick wheat bread
- ½ cup salted butter
- 1 cup yellow onion, chopped fine
- 1 ½ cups celery, diced fine (about 6 stalks)
- 2 large carrots, peeled and diced small
- 1 teaspoon dried sage
- ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh parsley, chopped
- 2 cups good-quality chicken stock, plus ½ cup extra if needed
Instructions
Toasting and drying bread:
-
Oven method – Preheat oven to 375°F. Spread bread cubes on a sheet pan in a single layer and toast 15–17 minutes, tossing once, until crisp and lightly golden. Cool completely before using.
-
Room temperature method – Arrange cubes on a large pan and leave at room temperature for about 2 days until fully dried and crisp.
Making the stuffing:
-
Melt butter in a large deep skillet over medium heat. Add onion, celery, and carrots and cook 8–10 minutes until softened.
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Stir in the dried herbs and parsley and cook for one minute. Add the dried bread cubes, toss to combine, then slowly add the chicken stock, folding gently until the bread is moistened.
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Cover the pan and remove from heat. Let rest 15 minutes, then fluff and serve. Add extra stock if you prefer a moister texture.
For a crispier top:
-
Transfer the rested stuffing to a casserole dish and broil on low a few inches from the heat until the top is lightly golden and crisp. Watch carefully to avoid burning.
Notes
Best bread for stuffing:
Sourdough is my top choice, but dense breads like Italian, French, or other artisan loaves work well. Day-old bread holds up best when moistened with stock.
Make ahead option:
Prepare the stuffing through the step of adding stock, then transfer to a baking dish and cover tightly. Refrigerate up to one day. When ready, let sit at room temperature for one hour, then bake at 350°F for 25–30 minutes covered. Add stock if needed and broil briefly for a golden top.
This recipe serves 6–8 when served alongside other dishes.
Nutritional information is an estimate and provided for reference only.
Nutrition
More Side Dishes To Enjoy:
- Confetti Wild Rice Pilaf
- Light and Fluffy Mashed Potatoes
- Harvest Green Salad with Apple Cider Dressing
- Green Bean Wild Rice Casserole
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