Copycat Stove Top Stuffing

While a turkey might be the centerpiece of the average Thanksgiving meal, most of us are all about the sides. Give me a plate full of mashed potatoes, green bean casserole and cranberry sauce, and I’ll be happy. But whatever you do, don’t forget to make the stuffing. While the boxed stuff might be convenient, you can’t beat the flavor of scratch-made stuffing. That’s where our copycat Stove Top stuffing recipe comes in.

It’s just as easy to make our stuffing on the stovetop, but it’s full of fresh aromatics and natural flavor, setting it apart from the quick-serve version. The trick to any great homemade dressing or stuffing is to use day-old or slightly stale bread. If you only have fresh bread, lightly toast it in the oven before cubing it. It makes all the difference for the stuffing’s texture.

Ingredients for Copycat Stove Top Stuffing

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• Butter: You can’t beat the rich flavor of butter when it comes to sauteing the onion, celery and garlic. However, you can substitute up to half of the butter with olive oil if you prefer.
• Onion: Chopped onions add a sweet and savory flavor to the stuffing. Most types of onions work well in this copycat Stove Top stuffing recipe, including yellow and white onions or shallots.
• Celery: Chopped celery adds flavor and a crisp texture to the stuffing.
• Garlic cloves: Minced garlic deepens the flavor of the stuffing. Fresh garlic cloves provide the best flavor, but you can substitute 1/2 teaspoon of jarred minced garlic per clove, if necessary.
• Chicken broth: Chicken broth ensures the stuffing stays moist, and helps to meld all the flavors together. Use reduced-sodium chicken broth to control the salt content in the stuffing. If you use your favorite chicken broth brand, stick to low-sodium broth to keep the salt content in check. You can also use homemade chicken broth.
• Chicken bouillon: A few teaspoons of chicken bouillon granules add to the savory flavor of the stuffing. Skip it if you don’t have any on hand.
• Seasoning: Classic poultry spices, including dried parsley flakes, dried thyme and pepper, are used to season the stuffing.
• Day-old bread: Hearty bread like French or sourdough is perfect for making stuffing, though regular sandwich bread will work in a pinch. Slightly stale bread is best, and an easy way to achieve this is to leave the bread out overnight. If your bread is fresh, lightly toast it in the toaster or oven before cubing it.

Directions

Step 1: Saute the aromatics

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In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook until they’re tender, seven to eight minutes, stirring occasionally. Add the garlic and cook for one minute longer.

Step 2: Add the remaining ingredients

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Stir in the broth, chicken bouillon, parsley, thyme and pepper, and bring them to a simmer.

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Stir in the cubed bread and toss to coat.

Step 3: Let it rest, then serve

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Cover the stuffing and remove it from the heat. Let it sit for 10 minutes, then stir to redistribute the broth. Serve the stuffing immediately.

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Copycat Stove Top Stuffing Variations

• Change the bread: For a southern take, replace the bread cubes with cubed cornbread. Choose your favorite cornbread recipe, cube it, and allow it to dry out on the counter overnight (or toast it quickly in the oven).
• Add some sausage: Increase the savory flavor by stirring in 1/2 pound of cooked crumbled Italian sausage.
• Stir in something sweet: Add up to 1/2 cup of dried cranberries or finely diced apple to add a little sweetness to the stuffing.
• Go nuts: Increase the crunch factor by stirring in 1 cup of chopped pecans or walnuts. Toast them first for even more flavor.
• Bake it: For a crisp texture on top, transfer the stuffing to an oven-safe casserole dish that’s lightly sprayed with oil. Bake it, uncovered, at 375°F for 15 to 20 minutes.

How to Store Stove Top Stuffing

Leftover copycat Stove Top stuffing can be stored in an airtight container in the fridge for up to four days. For longer storage, you can freeze the stuffing for up to three months.

Can you make copycat Stove Top stuffing ahead of time?

Making our copycat Stove Top stuffing ahead of time can be helpful when planning the logistics of a big holiday meal, like prepping an entire Thanksgiving dinner. You can make stuffing on the stovetop up to three days in advance, then reheat it before serving.

How do you reheat stuffing?

You can reheat stuffing in the microwave or on the stovetop. Whichever method you choose, add a broth or dab of butter to prevent the stuffing from drying out as it reheats. To reheat it in the microwave, transfer it to a microwave-safe container, then cover and heat it for two to three minutes. Stir, then continue to cook at 20-second intervals until it’s heated through. To reheat stuffing on the stovetop, add 1 tablespoon of olive oil or butter to a pan and heat it over medium-heat. Add the stuffing and cook until it’s heated through, three to five minutes.

Copycat Stove Top Stuffing Tips

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How do you avoid mushy copycat Stove Top stuffing?

Sturdy bread like sourdough or French bread will hold up best to the addition of moisture in this recipe. Be sure your bread is stale (or lightly toast it first) to achieve the right texture. If your stuffing is still mushy, it can be saved! Spread the stuffing in an even layer on a lightly greased baking sheet and bake it in a 350° oven until the stuffing has crisped up to your liking.

What can you serve with copycat Stove Top stuffing?

Copycat Stove Top stuffing is a classic side dish to serve with your Thanksgiving turkey. However, there’s no need to save this stuffing recipe for a grand holiday meal. It’s also great alongside roast chicken, pork chops or slow-cooker chicken breasts.

How else can you use copycat Stove Top stuffing?

You can use copycat Stove Top stuffing in stuffed pork chops, or rolled into pork roast or chicken breasts before baking. You can also use leftover stuffing in baked egg stuffing cups, turkey and stuffing casserole and stuffed acorn squash.