Homemade Stove Top Stuffing

This is an oven testing recipe. Unintentionally. Have you heard about how you can test your oven for hot spots by spreading out a bunch of bread slices on a sheet and toasting them to see which parts get brown first? Well I never wanted to do that because it seemed like a waste of bread, but for this recipe you need to do it so I got to test my oven and eat the bread! Oh, and yes, this is another Thanksgiving post. So sue me. (Please don’t.)

It turns out that I was correct for my hot spots with the back and the front of the oven being different. It makes it simple though, I just have to rotate my sheets when I’m cooking things like cookies. No big deal.

Now if you think making stove top stuffing from scratch sounds silly, bear with me. Basically, I wanted to make the box version for Thanksgiving. I wanted to go more traditional this year like with our pumpkin pie inclusion and for me, traditional stuffing came from the box. I was trying to find out what ingredients were inside and how complicated it was to make. I couldn’t remember and was thinking the Fudgelet could maybe do part of it. Then it turns out that there was an easy to find recipe for making it from scratch and it wasn’t complicated. I used the food processor to do 90% of the work and bam, it tasted similar. I think it could maybe use more salt or other seasoning next time, but it was pretty close. Unfortunately the rest of the family aren’t big stuffing lovers, so I might just make it for me. We shall see.

Directions for Homemade Stove Top Stuffing

Slightly adapted from SavoryReviews

  • 8 slices of bread (normal slices around 1/2 inch or so) or enough to fill a baking sheet
  • 3 Tablespoons butter or substitute
  • 2 ribs celery, chopped finely (I used the food processor)
  • 1/2 cup onion, chopped finely (I used the food processor)
  • 1 Tablespoon minced garlic
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon kosher salt
  • 1.25 cups chicken broth

Preheat the oven to 350 degrees F. Put the bread on a baking sheet and toast the bread until it is medium brown, then flip it and repeat on the other side. This will depend on your oven and bread but mine took about 15-20 minutes per side. When it is done, allow it to cool then chop it into 1/4-1/2 inch cubes.

In a medium saucepan, melt the butter combined with the salt over medium heat. Add the celery, onion, and garlic, then cook until the vegetables soften (about 5-7 minutes).

Then add the parsley, sage, marjoram, pepper, and chicken broth.

Bring to a boil then add the bread. Stir in quickly, then cover it and remove from the heat. Let it sit for 5 minutes, then use a fork to fluff it and serve.

Directions for Homemade Stove Top Stuffing (without pictures)

Slightly adapted from SavoryReviews

  • 8 slices of bread (normal slices around 1/2 inch or so) or enough to fill a baking sheet
  • 3 Tablespoons butter or substitute
  • 2 ribs celery, chopped finely (I used the food processor)
  • 1/2 cup onion, chopped finely (I used the food processor)
  • 1 Tablespoon minced garlic
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon kosher salt
  • 1.25 cups chicken broth

Preheat the oven to 350 degrees F. Put the bread on a baking sheet and toast the bread until it is medium brown, then flip it and repeat on the other side. This will depend on your oven and bread but mine took about 15-20 minutes per side. When it is done, allow it to cool then chop it into 1/4-1/2 inch cubes.

In a medium saucepan, melt the butter combined with the salt over medium heat. Add the celery, onion, and garlic, then cook until the vegetables soften (about 5-7 minutes). Then add the parsley, sage, marjoram, pepper, and chicken broth. Bring to a boil then add the bread. Stir in quickly, then cover it and remove from the heat. Let it sit for 5 minutes, then use a fork to fluff it and serve.

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