Description
This homemade stovetop stuffing recipe features a delicious blend of sourdough and potato bread toasted to perfection, combined with a savory medley of sautéed vegetables and herbs. Infused with classic poultry seasonings and fresh parsley, this stuffing is moist, flavorful, and easy to prepare on the stovetop, making it a comforting side dish perfect for holiday meals or everyday dinners.
Ingredients
Scale
Bread
- 5 slices sourdough sandwich bread
- 5 slices potato or buttermilk sandwich bread (e.g., Oroweat Country Style Potato Bread)
Vegetables & Herbs
- 1 ½ cups diced onion
- 1 ½ cups diced celery
- ½ cup diced carrot
- 2 tablespoons minced garlic
- ¼ cup chopped fresh Italian parsley
Seasonings
- 1 teaspoon dried sage
- ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Other Ingredients
- ½ cup butter
- 2 to 2 ½ cups low-sodium chicken or vegetable broth (divided)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for toasting the bread cubes.
- Cube the Bread: Stack 2 or 3 slices of bread and cut them into ¼-inch thick slices, then cut those slices crosswise into ¼-inch cubes. Repeat with all bread slices until you have approximately 10 to 11 cups of cubed bread.
- Toast Bread Cubes: Spread the bread cubes evenly on a rimmed baking sheet and bake for 12 to 15 minutes until golden brown and well toasted, tossing halfway through to ensure even crisping.
- Sauté Vegetables and Herbs: While the bread is toasting, melt the butter in a Dutch oven or large deep pot over medium-high heat. Add diced onion, celery, and carrot and cook for 8 to 10 minutes until tender, stirring frequently. If vegetables or butter start to brown too much, reduce heat slightly. Add minced garlic and chopped parsley, cooking and stirring for another 1 to 2 minutes.
- Season and Combine: Reduce heat to medium, then add poultry seasoning, dried sage, thyme, marjoram, salt, and black pepper. Stir to combine well. Add the toasted bread cubes and 2 cups of the broth, tossing lightly to mix. Add more broth as needed to reach your preferred stuffing consistency.
- Set and Fluff: Cover the pot and remove it from heat. Let the stuffing sit for 10 to 15 minutes to absorb the flavors and broth. Once rested, fluff the stuffing gently with a spoon and serve warm.
Notes
- You can use low-sodium chicken or vegetable broth to control the saltiness of the stuffing.
- Adjust the quantity of broth depending on whether you prefer a wetter or drier stuffing.
- Using a mix of bread types adds extra flavor and texture variety.
- Fresh herbs can be used instead of dried if preferred; adjust quantities accordingly.
- This stuffing can be re-heated gently on the stovetop or in the oven covered with foil.
