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Homemade Stovetop Stuffing

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 Time 15 minutes
Cook Time 20 minutes
Servings 8 people

Ingredients

  • 10 slices sourdough bread cut into ½ inch cubes
  • ¼ cup butter melted
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • ¼ tsp dried rosemary
  • Salt / black pepper to taste
  • 1 cup chicken stock or more to taste
  • 2 tbsp chopped fresh parsley leaves

Instructions

  1. Preheat oven to 400 F.
  2. Spread bread cubes in single layer on baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
  3. 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.
  4. 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.
  5. Serve immediately.

Recipe Notes

Can substitute 5 cups dried bread cubes from deli section.