MAIN DISH RECIPES

Easy Stovetop Stuffing

Updated

Homemade stovetop stuffing made from toasted bread cubes, butter, celery, onion, sage and chicken stock, ready in one saucepan without baking the stuffing.

Prep
15 min
Cook
30 min
Total
45 min
Yield
About 5 cups (4 to 6 servings)
Illustration of Easy Stovetop Stuffing

This homemade stovetop stuffing is a classic from the KitchenSimplicity archive. Slices of bread are toasted in the oven, cut into small cubes and stirred into a pot of buttery celery, onion, parsley, sage and boiling chicken stock. A five-minute rest under the lid lets the bread drink up the liquid, and the result is soft, savory and very close in texture to the boxed stuffing many people grew up with, made from scratch.

It is handy at Thanksgiving when the oven is full of turkey and casseroles, and it is just as useful on an ordinary night with roast chicken or pork chops. The batch is modest, so it suits a small holiday table or a family dinner, and it doubles easily.

Tips

  • Toast the bread and cube it up to 2 days ahead; store the cubes in an airtight container at room temperature.
  • For a vegetarian version use vegetable stock, and for a gluten-free version use gluten-free bread.
  • If the stuffing seems dry after resting, stir in another 2 to 3 tablespoons of hot stock.
  • Leftovers keep in the fridge for 3 to 4 days; reheat in a covered pan with a splash of stock.

Easy Stovetop Stuffing

Prep
15 min
Cook
30 min
Total
45 min
Yield
About 5 cups (4 to 6 servings)

Ingredients

  • 8 slices sandwich bread (whole wheat, sourdough or a mix)
  • 3 tablespoons unsalted butter
  • 1 stalk celery, thinly sliced
  • 1/2 medium onion, finely diced
  • 1/2 teaspoon salt, plus more to taste
  • 1/8 teaspoon black pepper, plus more to taste
  • 1 tablespoon dried parsley
  • 3/4 teaspoon ground sage (or poultry seasoning)
  • 1 1/4 cups chicken stock

Steps

  1. Heat the oven to 350°F. Lay the bread slices on a baking sheet in one layer and toast for 16 to 20 minutes, turning them over halfway, until dry and lightly golden. Let them cool.
  2. Cut the cooled toast into small cubes, about 1/2 inch, and keep any crumbs with the cubes.
  3. Melt the butter in a medium saucepan over medium heat. Add the celery, onion, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the vegetables are soft.
  4. Sprinkle in the parsley and sage and stir so the vegetables are well coated with the herbs.
  5. Pour in the chicken stock and bring it to a full, rolling boil.
  6. Take the pan off the heat, add the bread cubes and crumbs and stir until all of the bread is evenly moistened.
  7. Cover the pan and let the stuffing stand for 5 minutes. Fluff it with a fork, stir gently, then taste and add more salt and pepper if needed. Serve warm.

More recipes: Main Dish Recipes · All recipes