How to dry out bread for stuffing?

Good question. There's two ways to do this. The first is for the proactive folks who have the forethought to cut theirs the night before and let it sit out over night on a sheet pan to get nice and stale/dried out. For those of us who have a lot on their plates and forgot to do this, scroll down to the recipe card for a great way to use the oven to dry out bread.

What type of bread should I use for stuffing?

Variety is the spice of life, my friends. We used a mixture of whole wheat bread, white, and sourdough, which added a depth of flavor and texture to every bite.

How long does it take to make homemade stuffing?

Without counting the time to dry out the bread, this recipe takes about 30 minutes.

Is stuffing gluten free?

It can be if you use gluten-free bread!

How do I store leftover stuffing?

Place leftovers in an airtight container in the refrigerator for up to three days.

Stove Top Stuffing

Name: Stove Top Stuffing Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8-10 cups bread, cubed (dried)*; 2 tablespoons butter, divided (regular or vegan); 1 teaspoon garlic, minced; 1/2 cup celery, minced; 1/3 cup yellow onion, minced; 1 teaspoon celery salt; 1 teaspoon garlic powder; 3 tablespoons ground sage; 1 tablespoon dried parsley leaves; 2 tablespoons dried rosemary, crushed; 2 teaspoons dried thyme leaves; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 teaspoon dried tarragon; 1 teaspoon dried marjoram; 1 teaspoon dried oregano leaves; 1 1/2 cups chicken broth (or turkey broth)

Description

Learn how to make stove top stuffing! Made with simple, real ingredients and packed with flavor! Perfect for Thanksgiving or any meal!

Ingredients

Scale

8–10 cups bread, cubed (dried)*
2 tablespoons butter, divided (regular or vegan)
1 teaspoon garlic, minced
1/2 cup celery, minced
1/3 cup yellow onion, minced
1 teaspoon celery salt
1 teaspoon garlic powder
3 tablespoons ground sage
1 tablespoon dried parsley leaves
2 tablespoons dried rosemary, crushed
2 teaspoons dried thyme leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried tarragon
1 teaspoon dried marjoram
1 teaspoon dried oregano leaves
1 1/2 cups chicken broth (or turkey broth)

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Instructions

Bread: ensure bread is dried out – if you don’t have dry bread then cut into cubes and place on baking sheet. Place in oven, middle rack, at your oven’s lowest temp (probably around 250 degrees F) and let dry out as much as possible (checking periodically).
Saute: Using a large braiser or cast iron skillet (I used a 3 1/5 qt braiser) – bring to medium-high heat. Add butter and let melt. Add garlic and move around pan until fragrant – approx. 30 seconds. Add celery and onion. Saute for 2-3 minutes or until onions have softened a bit.
Bread + Broth: Ensure braiser is still set to medium-high heat. Add in bread and seasonings. Toss to combine. Add 1/2 cup of broth. Stir to combine. Add another 1/2 cup of broth and stir to combine. Add 1/3 cup of broth, cover and remove from heat. Let stand 5-10 minutes.
Taste + Adjust: Remove cover and fluff with fork. Taste and add any additional seasoning, as desired. Also, if you feel like it needs additional splashes of broth, feel free to add and toss.
Serve and enjoy!

Notes

Dried Out Bread: using dried out bread is key to making any good stuffing. I generally cut mine up the night before and place on a baking sheet and leave out to dry. Some stores do sell pre-dried out bread cubes for just this purpose – if you are lucky enough to find them. But you can dry out bread cubes pretty quick in the oven on the lowest temp – or at least dry them out enough for this recipe!
Bread Type: I think stuffing turns out the best when you use a variety of different types of breads – of course this recipe works just fine if you use one type of bread, but if you have a couple different kinds (whole wheat, white, sourdough, etc). I think it just adds to the depth of flavor.
Celery + Onion: for stuffing recipes I love pulsing celery and onion in the food processor so they are nice and fine – super quick
Cook/Prep Time: the time required to dry out bread cubes is not included in the total cook time.
Gluten-Free: feel free to use gluten-free bread.
Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Gravy: looking for a good gravy recipe to go on top of your stuffing – try our Homemade Turkey Gravy, Make Ahead Turkey Gravy, Chicken Gravy or Pork Gravy!

Nutrition

Serving Size: 4 oz
Calories: 107
Sugar: 2.1 g
Sodium: 371 mg
Fat: 3.2 g
Carbohydrates: 16.7 g
Protein: 3.1 g
Cholesterol: 5.7 mg