Why You’ll Love This Recipe
- Quick and Easy: No need to compete for oven space during busy meal preparations; this stuffing is prepared entirely on the stovetop.
- Flavorful: Fresh herbs and sautéed vegetables infuse the stuffing with rich, savory flavors.
- Customizable: Easily adapt the recipe by adding your favorite mix-ins like dried cranberries, nuts, or sausage.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 loaf of sliced bread, cubed
- 6 stalks of celery, sliced
- 2 medium onions, quartered and sliced
- ½ lb (250g) mushrooms, sliced (optional but recommended)
- ½ lb (250g) butter
- 1 cup liquid chicken stock
- 2 teaspoons chicken stock powder
- 4 tablespoons fresh sage, chopped
- ¼ cup parsley, chopped
Directions
- Prepare the Bread: Stack several slices of bread and cut them into ½-inch cubes. Set aside.
- Sauté Vegetables: In a large stockpot, melt half of the butter over medium heat. Add the sliced onions and celery, cooking until softened, about 10 minutes.
- Add Mushrooms: Incorporate the sliced mushrooms into the pot and cook for an additional 7 minutes, allowing any released moisture to evaporate.
- Add Herbs and Remaining Butter: Stir in the chopped sage and the remaining butter, letting it melt completely.
- Combine with Bread: Add the bread cubes to the pot, followed by the liquid chicken stock. Mix thoroughly to ensure the bread absorbs the moisture evenly.
- Season: Sprinkle in the chicken stock powder and chopped parsley. Stir to combine, then taste and adjust seasoning as needed.
- Serve: Keep the stuffing warm until ready to serve.
Servings and Timing
- Servings: Approximately 8
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Add Dried Fruit: Incorporate dried cranberries or raisins for a touch of sweetness.
- Include Nuts: Add chopped walnuts, pecans, or macadamia nuts for extra texture and flavor.
- Sausage Stuffing: Brown crumbled sausage and mix it into the stuffing for a heartier version.
- Toasted Bread: For a firmer texture, toast the bread cubes in the oven at 350°F (175°C) for about 10 minutes before adding them to the pot.
Storage/Reheating
- Make Ahead: Prepare the stuffing a day in advance and reheat before serving. To save time, you can also pre-cut the bread into cubes and store them in a sealed bag until ready to use.
- Storage: Place leftover stuffing in an airtight container and refrigerate for up to 5 days.
- Freezing: Transfer cooled stuffing to a freezer-safe bag, removing as much air as possible, and freeze for up to 3 months.
- Reheating: Warm the stuffing on the stovetop over low heat, adding a bit of chicken stock if it seems dry, until heated through.
FAQs
1. Can I use a different type of bread?
Yes, you can use any bread you prefer, such as whole wheat, sourdough, or a gluten-free variety.
2. Is it necessary to include mushrooms?
No, mushrooms are optional, but they add a nice depth of flavor to the stuffing.
3. Can I make this stuffing vegetarian?
Absolutely. Substitute the chicken stock and chicken stock powder with vegetable stock and vegetable bouillon powder.
4. How can I keep the stuffing warm for a longer period?
Transfer the stuffing to a slow cooker set on low to keep it warm until ready to serve. If it starts to dry out, add a bit more chicken stock.
5. Can I add other herbs?
Yes, feel free to add herbs like rosemary, thyme, or marjoram to suit your taste preferences.
6. What if my stuffing is too dry?
Add additional melted butter or warm chicken stock, a little at a time, until the desired moisture level is reached.
7. Can I use fresh bread instead of day-old bread?
It’s best to use day-old or slightly stale bread, as it absorbs the flavors better without becoming too mushy. If using fresh bread, consider toasting the cubes lightly before using.
8. How do I prevent the stuffing from becoming too soggy?
Be cautious with the amount of liquid added. Start with the recommended amount and add more only if needed, allowing time for the bread to absorb the moisture.
9. Can I add eggs to this stuffing?
While this recipe doesn’t include eggs, you can add a beaten egg or two for a richer texture. Mix it in after adding the bread cubes and before the final seasoning.
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Stovetop Stuffing
- Total Time: 40 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
This homemade Stovetop Stuffing is a quick and flavorful side dish made with bread, celery, onions, and fresh herbs. Perfect for holiday meals or any comfort food craving, this one-pot recipe is easy to customize and ready in under 40 minutes!
Ingredients
- 1 loaf of sliced bread, cubed (about 10 cups)
- 6 stalks of celery, sliced
- 2 medium onions, quartered and sliced
- ½ lb (250g) mushrooms, sliced (optional but recommended)
- ½ lb (250g) butter
- 1 cup liquid chicken stock
- 2 teaspoons chicken stock powder
- 4 tablespoons fresh sage, chopped
- ¼ cup parsley, chopped
Instructions
- Prepare the Bread: Cube the bread into ½-inch pieces. Set aside.
- Sauté Vegetables: Melt half of the butter in a large stockpot over medium heat. Add celery and onions, cooking for about 10 minutes until softened.
- Add Mushrooms: Stir in the sliced mushrooms and cook for 7 more minutes, allowing the moisture to evaporate.
- Incorporate Herbs and Butter: Add the chopped sage and the remaining butter, stirring until fully melted.
- Mix in Bread: Add bread cubes to the pot, followed by the chicken stock. Stir well to allow the bread to absorb the liquid evenly.
- Season: Sprinkle in chicken stock powder and parsley. Taste and adjust seasoning as needed.
- Serve: Keep warm on the stovetop until ready to serve.
Notes
- For added texture, toast the bread cubes in the oven for 10 minutes at 350°F (175°C).
- Customize with mix-ins like dried cranberries, nuts, or crumbled sausage.
- Substitute chicken stock with vegetable stock for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
