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4.95 from 19 votes

Homemade Stovetop Stuffing (22 Min)

Need a change from potatoes? This homemade stovetop stuffing is quick, easy, and loaded with veggies - ready in 22 minutes and way better than any box mix.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Servings (change as needed): 3 -4
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

Notes

  1. Bread: Most breads will do - stale bread is fine. I like challah. Other options are brioche, baguette, multigrain, whole wheat bread, sourdough, rye, cornbread.
  2. 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
  3. 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.
  4. 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.
 
Nutrition values are estimates and depend on vegetables used as well as ratio of vegetables to bread. An optional apple is included in values. 
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