Description
This homemade stovetop stuffing recipe offers a flavorful, comforting side dish made with toasted sourdough and potato bread cubes, sautéed aromatic vegetables, and a blend of herbs, all moistened with savory chicken or vegetable broth. Perfectly tender and well-seasoned, this stuffing is a classic addition to holiday meals or any cozy dinner.
Ingredients
Scale
Bread
- 5 slices sourdough sandwich bread
- 5 slices potato or buttermilk sandwich bread (e.g., Oroweat Country Style Potato Bread)
Vegetables and Herbs
- 1 ½ cups diced onion
- 1 ½ cups diced celery
- ½ cup diced carrot
- 2 teaspoons minced garlic
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon dried sage
- ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
Other Ingredients
- ½ cup butter
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 2 to 2 ½ cups low-sodium chicken or vegetable broth (divided)
Instructions
- Preheat and prepare bread cubes: Preheat your oven to 375°F. Stack 2 or 3 slices of bread and cut into ¼-inch thick slices, then cut those slices crosswise into ¼-inch cubes. Repeat with all bread until you have about 10 to 11 cups of bread cubes.
- Toast the bread: Spread the cubed bread evenly on a rimmed baking sheet. Bake for 12 to 15 minutes, tossing halfway through, until the cubes are golden brown and well toasted. Keep an eye on them to prevent burning.
- Sauté the vegetables: While the bread toasts, melt the butter in a Dutch oven or large, deep pot over medium-high heat. Add the diced onion, celery, and carrot. Cook, stirring frequently, for 8 to 10 minutes until the vegetables are tender but not browned. Lower heat slightly if necessary.
- Add garlic, herbs, and seasonings: Stir in the minced garlic and chopped parsley and cook for another 1 to 2 minutes. Reduce heat to medium. Add poultry seasoning, dried sage, thyme, marjoram, salt, and black pepper. Stir well to combine all flavors.
- Combine bread and broth: Add the toasted bread cubes to the pot and pour in 2 cups of broth. Toss lightly to coat the bread evenly. Add remaining broth as needed to reach your preferred stuffing consistency. Cover the pot, remove from heat, and let it sit for 10 to 15 minutes for flavors to meld and bread to absorb the broth.
- Fluff and serve: Remove the cover and fluff the stuffing gently with a spoon. Serve warm as a delicious side dish.
Notes
- Use day-old bread for the best texture when toasting.
- Adjust the amount of broth to achieve your desired moisture level—more broth for moister stuffing, less for drier.
- Vegetarian variations can be made by using vegetable broth instead of chicken broth.
- Fresh herbs can be used if available, just increase the quantity slightly.
- This stuffing can be made ahead up to the sautéing and combining step, then reheated gently before serving.
- If preferred, the stuffing can be baked by transferring to a baking dish and baking covered at 350°F for about 20 minutes.
