I love stove top stuffing. There is something about the easy directions and great flavor that keeps me going back for more. I love it! However, when you have a food blog, everyone wants you to make everything from scratch. Who knew that it was a faux pas to serve boxed stuffing to your friends and family when you write about food. Well, you don’t need to tell me again. I make my stuffing from scratch from now on. Even though I base my flavors on boxed stuffing, haha.
You can make this recipe using homemade bread cubes or by using 2 1/2 cups of store bought plain dried bread cubes or plain croutons. If you already have bread cubes, then skip to the making the the stuffing steps below. However, if you want to make your own the steps are below.
Making the bread cubes
Preheat the oven to 350 degrees. Place the bread evenly on a sheet pan and toast in the oven for 8-10 minutes or until golden brown.
Then, flip the bread slices and toast until the other side is golden brown, roughly 6 minutes more.
Remove the toasted bread from the pan and dice into 1/4 -1/2 inch cubes and set aside.
Dice the celery and onion and portion out the remaining ingredients so that you have them on hand. I portioned them out into individual cups for aesthetic reasons, but you can portion them into a single bowl to save on cleaning.
In a large sauce pan, melt the butter and kosher salt over medium heat.
Add the celery, onion and garlic and cook until the veggies are softened and the onion starts to become translucent. Roughly 5 minutes.
Add the herbs, spices and chicken stock to the mix and stir. Bring to a boil.
Once the mixture hits a rolling boil, add the bread cubes. Quickly mix in the bread cubes to the liquid and then cover.
Remove from the heat and let the pan sit for 5 minutes. Using a fork, fluff the mixture and serve.
Although this took about 15 minutes longer to make than the boxed stuffing, it was delicious and had a more homemade feel. Heck, it was homemade.
Once the mixture hits a rolling boil, add the bread cubes. Quickly mix in the bread cubes to the liquid and then cover.
Adapted from Cooks.com
The next time you have people over and you need a quick and delicious stuffing, try this recipe out. You will not be disappointed.
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Well hell's bells, I've used the box stuff before too. I'll have to try your "no box method" so I don't disappoint, ha ha.
How many servings does this make? thanks!
We are huge stuffing fans so we had 4 large servings, but it easily makes 6 servings.
thanks for the quick response...if i use packaged dry bread crumbs, do you have any idea how many cups of crumbs, I would need? thanks again!
I believe it would be about 2 1/2 cups of dried cubed bread crumbs. Remember that the dried bread crumbs are usually seasoned. That will throw the recipe off a bit. I would hold off on the salt if you used seasoned bread crumbs.
When you say, "let the pan sit for 5 minutes," is this off the heat?
Angie, Yes that is off the heat. I will have to clear that up in the recipe.
Rex
Thanks so much for the super quick response! I'm looking forward to trying out this recipe tomorrow night.
No problem. This is one of my favorite recipes. I hope that you enjoy it as much as I do.
Thank you again! We loved it! My 3 year old son kept saying, "Mommy, we should have this again."
Glad you enjoyed it. It takes a tad bit longer than the box stuff, but totally worth it.
Thanks for the recipe! I'll try to make this for New Years Eve! I live in Norway, and we can't get the Stove Top boxes here.. :)
I tried this added bacon and pine nuts and parmasin cheese and stuffed mushrooms with it was awesome
Jules,
That sounds awesome! I will have to tryout those additions then next time that I make it.
Rex
Hi, I'm a BIG fan of rosemary, do you think it would work if I added rosemary to this recipe as is, or would I be best to omit something?
Glen
Glen, I don't see why it would not work. Rosemary can be a bit powerful, so I would not go overboard, but I think it could be a great addition.
Thanks!! Great timing, I'm just starting to make it now. I'll let you know if it works.
Glen :)
I will be serving 9 people for Thanksgiving. Do you think doubling this recipe will be adequate? I do have a stuffing loving family. Also, do any times need to be altered if I do?
DomesticAJ - If you have a stuffing loving family I would definitely make a double batch. The time should be the same for everything, except for making the homemade croutons. You will probably have to do them in two batches. Besides that, I would just make sure to use a giant pot.
Thanks so much for the quick response! Also, I have never used chicken stock... I always use broth. Is stock necessary in this recipe or have you used broth? Do you purchase it pre-packaged? Thanks in advance!
DomesticAJ - You can use chicken stock no problem. Swanson or any other pre-packaged broth works perfectly. Also depending on the size of your bread slice you may need to add an extra 1/4 cup of broth per recipe.
Is this recipe easily doubled ? looks great !
Apelila,
It is easily doubled. However, as you add more bread, you may need to scale up the broth/stock by 1/4-1/2 cup.
Rex