This Stove Top Stuffing Recipe is so much better than the boxed mix. It’s quick, easy, flavorful and is the best Thanksgiving stuffing you’ll ever make.
If your family like stuffing like my family does, try my Sourdough Bread Stuffing and my Mushroom Stuffing Recipe. They are easy and delicious.
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Why this Stove Top Stuffing Recipe is a Keeper
This easy, stove-top stuffing is as delicious as it is simple to make. There are a million reasons why you’ll love this copycat for boxes of Stove Top stuffing mix.
- Incredible Flavor and Texture: This copycat boxed stuffing recipe delivers a deep, rich flavor and a beautifully moist, yet fluffy, texture that far surpasses the boxed versions.
- Speed and Convenience: True to its name, this stuffing recipe is perfect and comes together quickly on the stove, making it an ideal last-minute side dish for weeknight dinners or a quick addition to a holiday meal.
- Control Over Ingredients: Making stuffing from scratch, instead of using 2 boxes of stove top, allows you to control the amount of salt, fat, and seasonings, ensuring the final stuffing that tastes like perfection and suits your dietary needs.
- Versatility: This no baked stuffing recipe is a fantastic blank canvas. You can easily add, subtract, and swap ingredients to make it your own, from different types of bread to various herbs and mix-ins.
What Kind of Bread Should I Use to Make Stove Top Stuffing Recipe?
I prefer to use sandwich bread because it tends to soak up liquid the best. Let it sit out overnight or toast it in the oven to prevent soggy stuffing.
Pro Tip for Stove-Top Stuffing
I love going to the bakery and picking up a loaf of day old bread to use.
Ingredient Notes for Homemade Stove Top Stuffing
You only need a few easy-to-find ingredients, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken Broth: Chicken broth adds a bunch of extra flavor, but feel free to use chicken or turkey stock or vegetable broth.
- Bread: Use your favorite sandwich bread.
- Vegetables: Diced onion, celery and carrots are traditional for stovetop stuffing recipes.
Variations and Substitutions to Make this Recipe
There’s a couple different swaps you can make to make this copycat turkey stove top stuffing recipe extra delicious.
- Protein: Add cooked and crumbled sausage (sweet Italian, breakfast sausage, or even a spicy variety), sautéed bacon, or diced cooked chicken for a heartier, delicious stuffing.
- Vegetables: Stuffing tastes better with veggies. Sautéed mushrooms, carrots, bell peppers or leeks can be added to the classic onion and celery base.
- Fruits and Nuts: A handful of dried cranberries, chopped apples, toasted pecans, or walnuts can add a wonderful textural and flavor contrast.
- Herbs: While fresh sage, thyme, and parsley are standard, feel free to use your favorite herbs. Rosemary and marjoram are great additions. You can also use a pre-made poultry seasoning.
- Fat: You can use all butter for a classic, rich flavor. For a more savory taste, you can use the rendered fat from a protein like bacon or sausage.
How to Make Homemade Stove Top Stuffing Recipe
This homemade stovetop stuffing recipe comes together in just 3 easy to follow steps. Stuffing on the stove is so easy and delicious, I come back to it over and over again.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Toast the Bread: Preheat the oven to 400. Then, spread the bread cubes out on a rimmed baking sheet. Bake until toasted and golden. Remove from oven and set aside for later.
- Cook the Veggies: In a large skillet, melt the butter over medium high heat. Cook the diced onion, celery and carrots until softened. Then, add in the garlic and cook.
- Cook the Stuffing: Stir in the chicken broth and All Purpose Seasoning to the skillet. Mix well, let simmer, then remove from heat and add the bread. Cover the pot and allow the stuffing to steam for 10 minutes.
Prep Ahead Suggestions to Make Stovetop Bread Stuffing
I like to prepare ingredients ahead of time for this stove top dressing recipe so that I don’t have to do all of the steps at once when I’m making dinner.
- Dry the Bread: Cut the bread a day or two in advance and leave it out to dry for great stuffing.
- Chop the Veggies: Dice the onions and celery ahead of time and store them in an airtight container in the refrigerator. Veggies make this stuffing taste homemade.
- Mix Dry Ingredients: You can combine the dry bread cubes, dried herbs, salt, and pepper in a large bowl to make a dry stuffing mix. This makes the stuffing on the stovetop process very fast.
Alternate Cooking Methods to Make this Skillet Stuffing
Make this simple recipe another way by using your oven, crock pot or shaping it.
- Oven-Baked: After combining all the ingredients, you can transfer the stuffing to a greased baking dish and bake at 350°F (175°C) for 25-30 minutes, or until the top is golden-brown and crispy. This is a great way to serve a larger group.
- Stuffing Balls: Form the stuffing mixture into small balls and place them on a baking sheet and bake. This creates individual servings and will give the stuffing a crispy exterior.
- Slow Cooker: You can make a large batch of stuffing in a slow cooker. Cook it on low for 2-3 hours. This method will result in a very moist stuffing but will lack the crispy top.
How to Store, Reheat and Use Leftover Stuffing
- Store: Keep the stuffing in an airtight container in the refrigerator for 3-4 days.
- Reheat: The best way to reheat this easy recipe is in a non-stick skillet over medium heat with a little butter or broth. This will re-crisp the outside while keeping the inside moist.
- Oven: For a larger portion, place it in an oven-safe dish, add a splash of broth, cover with foil, and bake at 350°F (175°C) until heated through.
- Microwave: The fastest method, but the texture may become slightly softer.
- Use Leftovers: Form leftover stuffing into patties and pan-fry them in butter or oil until crispy.
- Stuffing Waffles: Press leftover stuffing into a waffle iron for a fun, crispy treat.
- Turkey Sandwich: Use it as a layer in a leftover turkey sandwich with cranberry sauce.
Common Questions to Make this Recipe
What is the Difference Between “Stuffing” and “Dressing”?
The main difference between “stuffing” and “dressing” is that stuffing is used to stuff the turkey instead of baking on it’s own.
How Do I Keep it From Getting Soggy?
Don’t add too much chicken or vegetable broth if you’re trying to avoid mushy stuffing.
Can I Freeze Homemade Stuffing?
Yes, you can freeze homemade bread stuffing. Place the stuffing in an airtight container or freezer bag for up to 3 months.
How Do I Make Stovetop Stuffing Crispy on Top?
If you want to crisp the top of the stuffing, transfer cooked stuffing to a casserole dish and bake the stuffing in the oven until the top is crispy.
Expert Tips for Making Stuffing
- Don’t Rush the Toasting: The drier the bread, the better it will absorb the liquid without getting mushy. This step is crucial.
- Use Fresh Herbs: While dried herbs work, fresh herbs will give you a much more vibrant and flavorful result.
- Taste and Adjust: Before adding the bread, taste the broth and aromatic mixture. This is your chance to adjust the salt and seasonings.
- Low and Slow: After adding the liquid, keep the heat on low and stir gently to avoid breaking down the bread and creating a pasty texture.
- Serve With: Serve with Giblet and Turkey Neck Gravy, Praline Sweet Potato Casserole Crunch or Turkey in the Roaster Oven.
More Recipes You Might Like
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Stove Top Stuffing
This Stove Top Stuffing Recipe is flavorful, quick and easy. It's better than the boxed stuffing and will become your go-to stuffing recipe.
Equipment
- Large skillet with lid
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Ingredients
- 20 slices white sandwich bread, cut into ½-inch cubes
- 8 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 teaspoons poultry seasoning
- 2 cloves garlic, minced
- 1½ cups low-sodium chicken broth
- 1 teaspoon All-Purpose Seasoning Blend
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the bread cubes in a single layer on a rimmed baking sheet.
- Bake for 4 to 6 minutes, stirring once halfway through, until the bread cubes are lightly toasted and golden. Remove from the oven and set aside.
- Melt the butter in a large skillet over medium-high heat.
- Add the onion, carrots, celery, and poultry seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the garlic and cook for 30 seconds, or until fragrant.
- Pour in the chicken broth and stir in the All-Purpose Seasoning Blend. Bring the mixture to a gentle simmer.
- Remove the skillet from the heat and stir in the toasted bread cubes until evenly coated.
- Cover the skillet and let the stuffing stand for 10 minutes so the bread absorbs the broth. Fluff gently with a fork before serving.
Christina’s Notes
Poultry seasoning and All-Purpose Seasoning Blend give this stuffing its classic holiday flavor without relying on just salt and pepper.
Add cooked bacon, pancetta, or sausage for a heartier stuffing. A handful of grated Parmesan cheese is another delicious addition.
Fresh herbs such as parsley, sage, rosemary, or thyme can be substituted for dried herbs if you have them on hand.
For extra richness, replace a portion of the chicken broth with cream of chicken soup, cream of mushroom soup, or a splash of dry white wine.
This recipe doubles easily for larger holiday gatherings.
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or warm in a covered baking dish at 325 degrees F, adding a splash of chicken broth if needed to restore moisture.
Freeze cooled stuffing in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Add cooked bacon, pancetta, or sausage for a heartier stuffing. A handful of grated Parmesan cheese is another delicious addition.
Fresh herbs such as parsley, sage, rosemary, or thyme can be substituted for dried herbs if you have them on hand.
For extra richness, replace a portion of the chicken broth with cream of chicken soup, cream of mushroom soup, or a splash of dry white wine.
This recipe doubles easily for larger holiday gatherings.
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or warm in a covered baking dish at 325 degrees F, adding a splash of chicken broth if needed to restore moisture.
Freeze cooled stuffing in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
Calories: 374kcalCarbohydrates: 45gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 523mgPotassium: 161mgFiber: 3gSugar: 5gVitamin A: 974IUVitamin C: 2mgCalcium: 211mgIron: 4mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
Did You Make This Recipe?Leave a review & star rating to let everyone know what you thought.
Easy, tasted great! We are gluten free and miss the daylights out of the box stuffing, so just used our normal bread and it worked fantastic.