This homemade version of stovetop stuffing beats the boxed stuff anytime. Garlic, onion, carrots and celery are cooked in a large skillet. Then seasonings are added in before adding dried bread cubes (store-bought or homemade). Chicken stock and parsley are stirred in and the skillet is covered until the bread softens. A delicious way to have homemade stuffing on a weekday instead of waiting for a holiday.
Course
Side Dish
Prep Time15minutes
Cook Time20minutes
Servings8people
Ingredients
10slicessourdough breadcut into ½ inch cubes
¼cupbuttermelted
3clovesgarlicminced
1oniondiced
2carrotspeeled and diced
2stalks celerydiced
½tspdried sage
½tspdried thyme
¼tspdried rosemary
Salt / black pepper to taste
1cupchicken stockor more to taste
2tbspchopped fresh parsley leaves
Instructions
Preheat oven to 400 F.
Spread bread cubes in single layer on baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
Melt butter in large skillet over medium high heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in sage, thyme, rosemary until fragrant, about 1 minute.
Stir in bread cubes and gently toss to combine. Stir in chicken stock and parsley; cover and remove from heat. Let sit for 10 minutes.
Serve immediately.
Recipe Notes
Can substitute 5 cups dried bread cubes from deli section.