Homemade Stuffing Mix (Stove Top Dressing) Recipe

Homemade top of the stove stuffing mix

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
689 Calories
24g Fat
99g Carbs
19g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 689
% Daily Value*
Total Fat 24g 31%
Saturated Fat 7g 37%
Cholesterol 15mg 5%
Sodium 1433mg 62%
Total Carbohydrate 99g 36%
Dietary Fiber 6g 22%
Total Sugars 9g
Protein 19g
Vitamin C 1mg 6%
Calcium 246mg 19%
Iron 7mg 37%
Potassium 372mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy stuffing mix is similar to the famous, convenient top-of-the-stove mix. It's an excellent use for day-old bread, and you probably have most of the seasonings on hand.

For a more pronounced chicken flavor, make the stuffing with low-sodium chicken broth instead of water, or add 1 teaspoon of chicken bouillon granules or base to the water. Just keep an eye out on the salt in the rest of the recipe, tasting as you go. It's easier to add salt than it is to take it away if things taste too salty.

Serve the prepared stuffing along with a chicken, pork, or turkey dinner, or use it in a casserole. 

 

Ingredients

  • 6 cups soft, fresh breadcrumbs

  • 1 tablespoon dried parsley

  • 5 tablespoons dried minced onion

  • 1/3 cup dried celery flakes

  • 1 teaspoon ground thyme

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon sage

  • 1/2 teaspoon dried marjoram

For the Stuffing

  • 1 1/4 cups low sodium chicken broth

  • 3 tablespoons butter

  • 3 cups stuffing mix

  • 1/4 tsp salt

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Spread bread out on two baking sheets. Bake for about 10 to 15 minutes, or until it is dry and crumbly.

  4. In a large bowl or large plastic food storage bag, combine ​breadcrumbs with dried parsley, minced onion, celery flakes, thyme, pepper, sage, and marjoram. 

  5. To prepare stuffing, bring 1 1/4 cups of water or chicken broth and 3 tablespoons of butter to a boil. Stir in 3 cups of stuffing mix. Remove from heat, cover, and let stand for 5 minutes.

  6. Taste and add salt, as needed.

  7. Fluff with a fork and serve.

How to Use Homemade Stuffing

You can easily add the stuffing to a casserole dish with some chicken and veggies, and turn it into a full-fledged meal.

  • Prepare the dressing as directed and preheat the oven to 400 F. Spray a casserole dish with nonstick spray.
  • Combine 1 1/2 cups cubed boneless chicken breasts with a pound of frozen mixed veggies, along with a can of cream of chicken condensed soup and a little bit of sour cream.
  • Spread it out evenly across the casserole dish. Sprinkle the dressing on top.
  • Bake for 30 to 40 minutes, or until the chicken is completely cooked.

Recipe Variation

  • Use any kind of bread that you have on hand, whether it's sourdough, rye, whole wheat, brioche, or old-fashioned sandwich bread. The type of bread you use will impact the texture of the stuffing and keep the flavors interesting, too.
  • You can also use turkey or beef stock, too, instead.

How to Store and Freeze Homemade Stuffing

Homemade stuffing will keep covered in the refrigerator for up to five days. You can also transfer it to a freezer-safe container or a zip-close freezer bag and store for up to 6 months. Defrost in the refrigerator and then bake until heated through, or cook in a low oven, covered in foil, until completely hot.