Easy Homemade Stovetop Stuffing (Better Than Boxed!)
“Great simple recipe. Stuck it in the oven in foil to crisp a little. Family loved it!” Marion
Need a change from potatoes? This easy homemade stovetop stuffing is quick, loaded with veggies, and ready in 22 minutes. Way better than any box mix.
You don’t have to wait for the holiday season to enjoy this simple recipe (although don’t count it out for Thanksgiving dinner). Make it any night of the week with chicken, pork chops, or even fish for a cozy side dish.
Stuffing is my favorite part of a Thanksgiving turkey dinner. This faster stovetop version means I can have that same savoury comfort whenever I want – and it saves on oven space.
What to expect
Stovetop stuffing is essentially an unbaked version of a classic bread stuffing or dressing – moist and savoury with veggies and herbs but no crisp edges. You can, however, broil it for a few minutes if you want a crisped, browned top.
It’s flexible and adaptable – and a great way to use up those wilting veggies in the fridge. Sauté veggies and add toasted bread cubes, broth, and seasoning. That’s it. Exact amounts don’t matter – just taste and adjust.
Because this homemade stuffing is packed with fresh veggies, it’s lighter and more nutritious than a boxed stuffing mix, which tends to be high in sodium and additives (see FAQ). For a family of 4, you’re only using 4-5 slices of bread.
Ingredients – tailored to your taste
- Bread: Almost any bread is fine – or use a mix of breads. My favorite is challah. Or use sourdough bread, brioche, French bread, cornbread, multigrain, or even hamburger buns in a pinch.
- Vegetables: Onions and celery are classic. I often add red pepper for color and apples for sweetness.
- Broth: Use chicken broth, turkey stock, or vegetable broth if you want it vegetarian.
- Seasoning and herbs: I stick with traditional flavors of poultry seasoning (or your own combination of thyme, sage and marjoram) and fresh herbs like parsley, rosemary and thyme. If you like a bit of smokiness, add some smoked paprika.
Substititions
- Gluten-free stuffing, use GF bread.
- Vegan version: use vegetable broth and vegan butter, and omit sausage add-ins.
Variations
- Extra add-ins:
- Chopped apple, raisins, dried cranberries, nuts, chopped canned chestnuts for crunch (love these).
- Add chopped smoked hot dogs or cooked pork sausage to infuse a wonderful smoky flavor.
- Stir in fresh chopped baby spinach at the end for extra nutrition – it wilts in seconds.
Step by step instructions
Tips
- Toast the bread well. It absorbs the broth better and also adds nice color since we’re not baking it.
- Add broth a little at a time. Stop when the bread feels moist but not soggy. It will keep absorbing.
- For crisp edges and more color, put the stuffing under the broiler for a couple of minutes (optional)
Shortcuts
- Use packaged toasted bread cubes instead of toasting your own.
- Buy pre-chopped vegetables – often sold for stir fries – and just give them a finer chop or pulse a few times in the food processor.
- Frozen onions and peppers are good shortcuts – just sauté a little longer to absorb the moisture. Frozen garlic cubes are a great swap for fresh.
What to serve with stovetop stuffing
The perfect pairing – aside from turkey – is a roast chicken breast and gravy. Also great are: baked chicken with cream of mushroom soup, one pan roast chicken and vegetables, boneless roast pork with gravy or pork roast sous vide. Add a holiday season touch with some fresh 5-minute cranberry sauce.
To make a full chicken and stuffing dinner, try our chicken stuffing bake (one pan). You just top the stuffing with chicken and bake.
Recipe FAQ
Most people like moist stuffing, not soggy or wet. If the stuffing is too wet, add a few more bread cubes to soak up the extra liquid or broil the stuffing for 2 minutes to dry it out.
Yes. Just moisten the stuffing a little more with broth. Dot with soft butter or drippings from a roast, place in a greased baking dish (if you don’t have an ovenproof skillet) and bake at 375F/190C for 25 minutes (15 covered 10 uncovered).
Poultry seasoning typically includes thyme, sage, marjoram, rosemary and black pepper. Sometimes nutmeg, celery seed, ginger and celery salt as well. It’s wonderful for chicken, pork and stuffing.
Many brands are high in sodium and have a long list of additives and preservatives. Always check ingredients. Homemade versions have fewer additives and more fresh vegetables.
Yes, cool it completely, and freeze in airtight containers for up to 2 months. Thaw the stuffing in the fridge, and reheat it with a splash of broth.
More stuffing recipes
If you’re looking for a more traditional holiday turkey stuffing, try our best make-ahead stuffing. Or how about a healthy vegetable quinoa stuffing for a vegetarian stuffing with quinoa instead of bread.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Homemade Stovetop Stuffing (22 Min)
Ingredients
- 6 ounces bread, Note 1 (about 5-6 slices bread, 170 grams or 3 cups toasted bread cubes)
- 2 tablespoon salted or unsalted butter (or olive oil)
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 1 teaspoon minced garlic (or 1/4 tsp. garlic powder)
- 1/2 red pepper, chopped (optional), Note 2
- 1 apple, cored and diced (optional) (no need to peel)
- 1/2 cup vegetable broth or chicken broth plus a bit more if needed
seasonings, Note 3
- 1 teaspoon poultry seasoning
- 1/2 teaspoon thyme
- 1/4 cup chopped parsley
- 1/2 to taste kosher salt or to taste
- 1/4 to taste black pepper or to taste
Instructions
- MAKE BREAD CUBES: Toast bread to golden brown (alternatively bake in oven for 5-8 minutes, turning once). Cut or rip into 1/2 inch/1.3 cm pieces/cubes.
- SAUTÉ VEGETABLES: While bread is toasting, heat 2 tbsp. butter (or oil) on medium heat in large skillet or non stick pan. Add onion, celery, garlic (and pepper or other veggies you're using). Sauté for 4-5 minutes. Add diced apple, poultry seasonings and thyme and sauté another 1 minute.
- FINISH STOVETOP STUFFING: Add bread cubes and parsley. Mix in 1/2 cup/118 ml broth a little at a time to moisten. Let bread absorb it. Add more broth if needed to get the consistency you like (more if you like stuffing moist, less if you like it drier). Taste and add salt and pepper as needed. Lower heat to low, cover and let it sit for 5 minutes to allow bread cubes to absorb flavors. Stir and serve. Optional for a browned, crispy top: Place oven rack in top third of oven. Put skillet under the broiler (or transfer to an ovenproof baking dish) and broil for 2-3 minutes until golden brown.
Recipe Notes
- Bread: Most breads will do – stale bread is fine. I like challah. Other options are brioche, baguette, multigrain, whole wheat bread, sourdough, rye, cornbread.
- Other variations and substitutes
- Vegetables: mushrooms, snap peas, frozen corn niblets, finely diced carrots, chopped fresh baby spinach (add it at the end – it wilts quickly)
- Extra add-ins: raisins, dried cranberries, nuts, chopped canned chestnuts for crunch. For a smoky flavor, add chopped smoked hot dogs or cooked pork sausage.
- Gluten-free version – use GF bread
- Seasoning: If you like a bit of smokiness, try adding some smoked paprika. If you don’t have poultry seasoning, use any combination of thyme, sage and marjoram.
- Make ahead:
- Make the stuffing up to 3 days ahead (cover and store in fridge),
- Reheat in microwave-safe container, covered, until hot – about 1-2 minutes or in the oven at 350 °F / 175 °C for 10 min.
- Store leftover stuffing in an airtight container or ziploc bag for up to 3 days.
- Freeze in portions for up to 2 months. Thaw overnight and reheat with a splash of broth.
I love stuffing. But to get a quick version, that meant opening up one of the box mixes. This recipe hits the mark perfectly without the excessive sodium. Thank you!!
That’s what I was going for Scott. Thanks for the feedback. I love stuffing too 🙂
I enjoy so many of your recipes, but in particular, I love your tips, notes, substitution options, quickie versions, etc. – you clearly know what ‘real life’ looks like!
Thank you so much Carol! That’s exactly what we are going for – helpful information to our readers. And, of course, delicious recipes! We really appreciate you taking the time to leave a comment 🙂
Great simple recipe. Stuck it in oven in foil to crisp a little. Family loved it! Thanks.