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Copycat Homemade Stovetop Stuffing

Homemade Stovetop Stuffing

Yield: 8 Servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Ingredients

  • 1 loaf (about 454 g) crusty French or Italian bread (see note)
  • 2 cups chicken or vegetable broth, more if you like softer stuffing
  • ½ teaspoon salt
  • 6 tablespoons (85 g) butter
  • 1 cup (170 g) finely chopped yellow or white onions
  • 1 cup (170 g) 3-4 stalks finely chopped celery
  • 3 cloves garlic, finely minced or 3/4 teaspoon garlic powder
  • 1 ½ teaspoons poultry seasoning
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage

Instructions 

  • Preheat the oven to 350 degrees F. Cut the bread into 1/2-inch (or slightly smaller) cubes. Lay out the bread pieces in an even layer on a baking sheet. Place the bread in the oven for 10-12 minutes until lightly toasted, checking often so it doesn't burn. Remove from the oven and set aside (this step can be done days in advance; just let the bread cool and store in a ziploc bag until ready to use!).
  • While the bread toasts in the oven, pour the broth into a microwave-safe bowl/cup or into a small saucepan and heat until very warm.
  • In a large 4- or 5-quart pot, melt the butter over medium heat. Add the onions, celery, garlic, and salt, and cook, stirring often, for 7-8 minutes until the celery is tender and the onions are translucent.
  • Stir in the poultry seasoning, thyme and sage, and cook for another minute or so.
  • Add the bread cubes and stir everything well so the bread is coated with the butter/vegetable mixture.
  • Gradually add the warmed broth and stir to evenly moisten the bread. Add additional salt to taste, if needed.
  • Cover the pot, remove it from the heat, and let the stuffing sit for 10 minutes or so before serving.

Notes

Bread: since I don't like overly soft/soggy stuffing, the crustier the better when it comes to bread. I usually pick up some artisan loaves at Costco or a local bakery, but I've also used this Rustic Crusty Bread as a great substitute. For me, it's really important to toast the bread in the oven in that first step so that it can absorb the broth without totally falling apart, but you could eliminate that step if you don't mind softer stuffing. 
Broth: this recipe uses 2 cups broth, which produces a perfectly tender stuffing without being overly soggy. If you like the sog factor (there's room enough in this world for all of us!), increase the broth to 2 1/2 or 3 cups.