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Stove Top Stuffing Recipe

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


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


  • 810 cups bread, cubed (dried)*
  • 2 tablespoons butter, divided (regular or vegan)
  • 1 teaspoon garlicminced
  • 1/2 cup celery, minced
  • 1/3 cup yellow onionminced
  • 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)


  1. 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). 
  2. 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. 
  3. 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.
  4. 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.
  5. Serve and enjoy! 


  • 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!


  • 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