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Why Youāll Love My Recipe
My mom makes the best Homemade Stove Top Stuffing! Period. She’s spent years perfecting this completely from-scratch version, and itās become a family favourite for a reason. Don’t forget to bake this stuffing underneath a turkey so it can soak up all those delicious turkey juices, too!
This stuffing is even better than the packaged stuff, especially when you use it in my Deconstructed Turkey, Stuffing & Vegetables in ONE Roaster recipe!
Reader Review
We tried this stuffing today and I have to say it was absolutely delicious!! I was very skeptical cuz Iām not a cook, and I didnāt think it was gonna come out right. To my surprise it was easy, and hands down will be my go to recipe from now on so thank you!!
Karlynnās Recipe Notes
- Skill Level: This recipe is easy to make, which is why Mom loved it and why I do too!
- Total Time: You can have this stuffing on the table in about 40 minutes from start to finish.
- Variations: Switch up the white bread and use your favourite instead! Try my Sourdough Garlic Bread, Buttermilk Cornbread, Cheese Bread, or whatever you have on hand. Pair your stuffing with my Thanksgiving Turkey and The BEST Buttery Garlic Mashed Potatoes for the perfect holiday feast!
- Tools For This Recipe: You will need a large skillet with a lid, a spoon for sautƩing, and a knife for chopping the bread.
What Youāll Need for Ingredients
White Bread: The bread is dried out in the oven and cut into cubes to create the base of the stuffing. Karlynnās Tip: You can use store-bought bread, or really lean into the homemade vibe by baking bread from scratch. My White Bread is a great option!
Vegetables: Youāll need white onion, carrot, celery, mushrooms, and minced garlic, all diced up and ready to sautĆ©.
Chicken Broth: Use a strong, flavourful chicken broth as the base for your stuffing, and enhance it even more with my Homemade Poultry Seasoning Recipe. Karlynnās Tip: Not sure about the difference between stock and broth? Check out my Chicken Stock vs. Chicken Broth guide!
Salted Butter: Butter is used to sautƩ the vegetables and adds plenty of rich, savory flavor to the stuffing.
How To Make Mom’s Homemade Stove Top Stuffing
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Melt the butter in a large skillet, then add the onion, carrots, celery and mushrooms.
- SautƩ until soft.
- Add in the garlic and fry for another 2-3 minutes.
- Sprinkle in the seasoning and mix throughout, then pour in the chicken broth and stir until combined.
- Add in the bread cubes and toss with a spoon to coat in the mixture, trying not to squish the cubes.
- Place a lid on top and let sit for 10 minutes.
- Remove and serve.
Karlynnās Tips and Tricks for the Perfect Homemade Stove Top Stuffing
- Bake It Under a Turkey: If youāre making a turkey, try baking this stuffing underneath it! The drippings soak right into the stuffing, and it’s mind-blowingly delicious.
- Finely Chop the Vegetables: Make sure you finely chop the vegetables so you get the right balance of texture throughout the stuffing. If the pieces are too large, the stuffing just doesnāt have the same texture or flavor.
- Use Good-Quality Broth: When using chicken broth, use the good stuff! Skip the basic bouillon cubes and choose a high-quality broth or stock instead. A good broth makes a noticeable difference in the finished stuffing!
Storage Instructions
Refrigerator: Store your leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave or in a covered skillet over medium-low heat until warmed through.
Freezer: You can freeze leftover stuffing for up to 3 months following USDA food safety guidelines. Place it in an airtight, freezer-safe container and thaw it in the refrigerator overnight before reheating.
More Delicious Holiday Recipes
The holidays are one of the best times of year because you get to enjoy so much delicious food! Give some of my favourite Holiday Recipes a try, and donāt worry ā you can enjoy them any time of year:
- Everyone loves banana bread, but imagine how much better it could be with warm spices! My Banana Gingerbread Loaf is the perfect twist on a classic.
- Learn How to Cook the Juiciest, Most Tender Oven Roast Turkey for the ultimate pairing with this homemade stuffing.
- Who knew dessert could get any better? Sign me up for this easy Salted Caramel Gingerbread in a Mug any day of the week!
Thatās all there is to it, folks! This homemade stuffing is a family favourite in my house, and once you try it, youāll see why Mom has been making it for years.
Give this recipe a go for your next holiday dinner, especially baked underneath a turkey, and don’t forget let me know how it turned out in the comments below!
Happy Cooking!
Karlynn
Mom’s Homemade Stove Top Stuffing
Video
Ingredients
- 10-11 cups of cubed white bread, dried out in the oven completely
- 1/2 cup salted butter
- 1 cup finely diced white onion
- 1 cup finely diced carrot
- 1 cup finely diced celery
- 1 cup finely diced mushroom
- 1 tablespoon minced garlic
- 1 1/2 tablespoons poultry seasoning
- 1 1/2 cups strong chicken broth
Instructions
- Melt the butter in a large skillet. Add the onion, carrots, celery and mushrooms. Sautee until soft. Add in the garlic and fry for another 2-3 minutes.
- Sprinkle in the seasoning and mix throughout. Pour in the chicken broth and stir until combined.
- Add in the bread cubes and toss with a wooden spoon etc. to coat the cubes as much as you can with the mixture, trying not to squish the cubes.
- Remove from the hot burner and place a lid on top and let sit for 10 minutes off of the heat.
- Remove, fluff again and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Nichole says
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Amy Dalton says
Recipe is great.
Notes need to be corrected. it should be “the cooking process” not “the chicken process”.
Sheila M. Averbuch says
About freezing this stove top stuffing recipe- is it possible to make in advance and freeze? Thank you!
Mr. Kitchen Magpie says
Yes you can freeze it, but it has to be in an airtight container and you may need to add a little chicken or turkey broth to moisten it up after freezing.
Mike Baldwin says
We tried this stuffing today and I have to say it was absolutely delicious!! I was very skeptical cuz I’m not a cook, and I didn’t think it was gonna come out right. To my surprise it was easy, and hands down will be my go to recipe from now on so thank you!!
Molly says
AMAZING RECIPE! GREAT JOB! THANK YOU!
Julia says
How about a clone of the pork flavor of stuffing?
Nichole Doman Reynolds says
use pork broth and bullion would be my assumption…
Rosemarie P says
You could try scramble-frying a pound of lean ground pork and adding it to the stuffing.
My MIL used to do that with a pound of “Dent’s Pure Pork Sausage” – this is local to Winnipeg, MB; however, I’m pretty sure that other brands of pure pork sausage are available in other locales.
As for me, I always add a pound of browned ground beef to my stuffing and most everyone loves it. (Whenever I make stuffing I’ve been making a roaster full to satisfy my family for years now!)
Dana Pryor says
How many servings does this make?
Sharon says
Simple & easy enough to throw together, but we found it quite bland. Added more garlic, seasonings and some Worcestershire to kick it up. Once it had the turkey, gravy & cranberry sauce, it was passable.
Brian says
Can you actually stuff a turkey or chicken with this recipe?
Chanel says
When you add the broth and let the bread crumbs sit in the mix do you leave the burner on low? Thanks for your help!
Marc says
Should the stuffing be on the heat the last 10 minutes?
Vicki Sloan says
I was curious as to why the Stovetop recipe calls for 1 1/2 Tbsps of poultry seasoning but the oven baked version only calls for 1 tsp. of poultry seasoning? Is that a typo?? And is this store bought seasoning or your homemade version in these recipes?? Thanks š
Maureen Head says
I prepared the stuffing according to package instructions..was the most tasteless stuffing mix I have ever used. It was like eating cardboard, certainly ruined Christmas Eve dinner.
Will never use this brand again.
Debbie Hyden says
Great recipe. It’s really difficult to get the boxed stuffing here in Northern Ireland, so I thought I’d give this a go. I added some smoked oysters (at my husband’s request) and a few dried porcini mushrooms. Absolutely delicious!
add sausage and onion says
add sausage and onion
MAUREEN DiSTEFANO says
also add butter and sau
Brenda McArthur says
You are awesome!!!! Thanks for sharing your recipe. I left out the carrots and added extra mushrooms and some sage. Everyone wanted to take some home. Thank goodness I tripled the recipe!!!!!
alpa says
Got all the ingredients and i added or tweaked some a bit to my own version and made this for our very thanksgiving celebrated at our own home this year as we do homeschool and appreciation of western culture as well what thanksgiving is about… and it was a success!!! Thank you for sharing such a wonderful recipe!!! God bless you!!
Jeff Harman says
Why Wait for Thanksgiving!!
Halle says
If I leave out the mushrooms can I double the celery if I prefer that?
Karlynn Johnston says
Yes! This recipe is incredibly easy to make to your own liking!
David W Fitts says
Left out the mushrooms and carrots; I don’t like the former and didn’t have the latter. Results were sublime, tasting just like the boxed stovetop stuffing,which sadly is not readily available here in the Philippines. The only issue was that I had cut the bread cubes too big, totally my bad. I had my first homemade Thanksgiving meal, since I arrived here over 3 years ago, with Butterball turkey breast, Idahoan instant potatoes, peas, whole cranberry sauce, and this wonderful stuffing. Unfortunately, no pumpkin or mince meat pie to be found anywhere.
David W Fitts says
Ingredients list does not show celery although it is in the instructions.
Karlynn Johnston says
Thanks I will fix ASAP!