Stovetop Stuffing (Quick, Easy, Homemade)
Need a change from potatoes? Try our homemade stovetop stuffing, ready in about 20 minutes. Easy, loaded with healthy veggies and way better than the store-bought stove top stuffing mix.
Servings (change as needed): 3 -4
Ingredients
- 6 ounces bread, Note 1 (about 5-6 slices bread, 170 grams or 3 cups toasted bread cubes)
- 2 tablespoon butter or olive oil (or combination)
- 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.
- SAUTE VEGETABLES: While bread is toasting, heat 2 tbsp. butter (or oil) on medium in a 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 minutes.
- 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 3 minutes until golden brown.
Notes
- Bread: Most breads will do. I like challah. Other options are brioche, baguette, multigrain, whole wheat bread, sourdough, rye, cornbread and even gluten-free bread.
- Other variations and substitutes
- Vegetables: In addition to onions and celery, I usually add red pepper for color and apples for sweetness. Other options are mushrooms, snap peas, frozen corn niblets, finely diced carrots. I sometimes stir in chopped fresh baby spinach at the end (it wilts quickly) as it's packed with healthy nutrients.
- Extra add-ins: raisins, dried cranberries, nuts, chopped canned chestnuts for crunch (love these). You can also add chopped smoked hotdogs or cooked pork sausage to infuse a wonderful smoky flavor.
- 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 stovetop stuffing and store it in the fridge, covered (if making for the next day). To reheat, put it in the microwave covered until hot - about 1-2 minutes.
- Store leftover stuffing in an airtight container for up to 3 days.
Calories: 296kcal | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 564mg | Potassium: 212mg | Fiber: 4g | Sugar: 10g | Vitamin A: 584IU | Vitamin C: 12mg | Calcium: 94mg | Iron: 3mg