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My mom makes the BEST Homemade Stove Top Stuffing. The end. Period. She has, over the years developed a completely from-scratch version of homemade stove top stuffing to make it 100% actually homemade.
It’s even better than the packaged stuff, mainly because now we also cook deconstructed turkey on top of it in my new Deconstructed Turkey, Stuffing & Vegetables in ONE Roaster recipe. If you haven’t read that post – GO NOW. That recipe will change the way you cook your holiday turkey forever! I mean it!
Table of Contents
Why is this Stove Top Stuffing So Good?
I’m going to admit it and tell you guys that the stuffing (dressing to my American friends) is my favorite part of any holiday dinner. Forget the turkey, give me all of the carbs. And then smother those carbs in turkey gravy. Now while this is an incredible good stuffing on its own, when you make it baked underneath a turkey it is something that I have been craving since I made that deconstructed turkey.
The drippings soak into the stuffing and make it honestly the best I have ever eaten. I can’t wait to make this homemade stove top stuffing again for Christmas and do it exactly the way I did before.
How to Make Stove Top Stuffing Better than the Boxed Stuff
Believe it or not, it’s easier than it sounds. Just follow these instructions and you’ll be having your whole family drool over how amazing your stuffing is.
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 tbsp minced garlic
- 1 1/2 tbsp poultry seasoning
- 1 1/2 cups strong chicken broth
Directions
- 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.
- Place a lid on top and let sit for 10 minutes.
- Remove and serve.
Tips and Tricks
- When baked under a turkey, the drippings soak into the stuffing making this absolutely mind blowingly good.
- It’s important that you finely chop the vegetables to get the right balance of crunch in the stuffing. Too large of chunks and it doesn’t taste the same.
- When using chicken broth, use the good stuff. Don’t go with the basic cubes you can buy in the box, get the best broth you can find, it makes a difference.
Recipe Video
If you are looking for some more seasonal recipes, try these two desserts for a treat!
Salted Caramel Gingerbread in a Mug
So, who else is in for a triple batch of homemade stove top stuffing?
Love you more than turkey dinner,
Karlynn
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Mom’s Homemade Stove Top Stuffing
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Total Time
- 40 minutes
- Course
- Side Dish
- Cuisine
- American
- Servings
- 6 servings
- Calories
- 368
- Author
- Karlynn Johnston
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.
Recipe Video
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
Amy Dalton says
Recipe is great.
Notes need to be corrected. it should be “the cooking process” not “the chicken process”.
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?
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?
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!