Homemade Classic Stove-Top Stuffing (copy cat recipe)

3.57 from 16 votes

Homemade Classic Stove-Top Stuffing (copy cat recipe)

Simple. Classic. Homemade Stove-top stuffing from scratch rather then out of the box. It takes less than 20 minutes to have a buttery, sourdough bread stuffing, loaded with fresh herbs. It is perfectly moist and fluffy, I could eat the whole pan.

The time for the recipe includes making your own homemade bread-croutons. Actual prep and cook time once that is done - 15 minutes.

Prep Time1 25

Cook Time15

Total Time1 36

Course: Side Dish

Cuisine: American

Servings:

Calories: 328kcal

Ingredients

20-24 oz Sourdough Bread - cut into ¼ cubes (about 10 cups) See blog notes for other bread options.
½ cup Butter
1 cup Celery - small diced
1 cup Onion - small diced
1 TBSP Fresh Rosemary - minced
1 TBSP Fresh Sage - minced
1 TBSP Fresh Thyme
1 tsp Garlic Salt
1 tsp Black Pepper
1 tsp Salt
2 cups Chicken, Turkey or Vegetable Stock
Chopped Fresh Parsley for Garnish

Instructions

A day or two before: make sourdough bread croutons. Cut up the bread into about ¼ cubes. Using a sheet pan, lay the bread cubes out in one layer, it may take two sheet pans. Cover with a towel and let them become hard and stale - overnight on the counter will do the trick.
20-24 oz Sourdough Bread - cut into ¼ cubes (about 10 cups)
Remove the stems from the rosemary, sage and thyme. Mince the rosemary and sage. Put the thyme in a pile and roughly mince/chop, one or two pass throughs with your knife to "wake up" the thyme flavors.
In a large pan with high sides, over medium low heat, add in your butter, celery, onions, herbs and seasoning. Cook over medium heat until the butter is melts, the celery and onions are soft and herbs are fragrant, about 7-10 minutes. Try to not color the celery or onions, if they start to brown, turn down the heat.
½ cup Butter, 1 cup Celery - small diced, 1 cup Onion - small diced, 1 TBSP Fresh Rosemary - minced, 1 TBSP Fresh Sage - minced, 1 TBSP Fresh Thyme, 1 tsp Garlic Salt, 1 tsp Black Pepper, 1 tsp Salt
Add in the bread croutons. Pile them high, it will be about 10 cups of croutons.
Over medium low heat, start to stir to combine and mix the croutons in with the butter, celery and onion mixture.
Pour in 1 cup of stock and stir. If the stuffing is still too hard and not coming together, pour in more stock until it's moist and perfectly fluffy.
Keep over a low warm heat until it's hot all the way through.
2 cups Chicken, Turkey or Vegetable Stock
Garnish with fresh parsley.
Chopped Fresh Parsley for Garnish

Nutrition