10 Best Stove Top Stuffing Recipe

Best Stove Top Stuffing Recipe in 2023

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Bread Stuffing Recipes for Thanksgiving

Even with the advent of tasteless boxes of dried "stuffing" mixes, there is nothing at the Thanksgiving table more memory-provoking than a bowl of homemade bread stuffing.

Debbie's Bread Stuffing - stuffs an 8-11 pound turkey

1 cup butter

2 cups diced celery

1 ½ cups diced onion

2 tablespoons dried parsley

1 teaspoon sea salt

2 teaspoons poultry seasoning

2 teaspoons ground sage

1 teaspoon ground black pepper

8 cups fresh white bread cubes, lightly packed

4 cups fresh wheat bread cubes, lightly packed

4 cups fresh rye bread cubes, lightly packed

3 large eggs, well beaten

Sauté celery and onions in butter over medium heat approximately 10 minutes, until vegetables begin to soften. Add seasonings and mix well. In a large bowl, combine the bread cubes and vegetable mixture, tossing gently. Add beaten eggs and stir gently to combine. Immediately spoon bread stuffing mixture into cleaned cavity of thawed turkey.

To bake separately in a pan, omit the salt and add 1 15 oz. can of chicken broth to bread stuffing mixture. Loosely spoon the mixture into a greased square or oblong baking dish. Bake covered at 350 degrees for 30 minutes. Remove cover and continue to bake for 15 minutes until stuffing is lightly browned on top.

Sausage Stuffing

1 pound bulk mild sausage

2 cups diced onion
1 cup diced celery
2 teaspoons ground sage
1 teaspoon ground black pepper
10 cups dry bread cubes
1 tablespoon dried parsley
2 cups chicken broth
2 tablespoons butter

In a heavy skillet, crumble and brown the sausage. Remove sausage from skillet and set aside in a large paper-towel lined bowl, reserving the pan drippings. Sauté the onions and celery in the drippings until tender. Remove the paper towel from the bowl and add the vegetables, seasonings and bread cubes, tossing lightly to combine. Gradually add the chicken broth, stirring gently. Lightly spoon the stuffing mixture into a greased 9 x 13 pan. Dot the stuffing with pieces of butter. Bake, covered, at 350 degrees for 45-50 minutes, removing the cover during the last 10 minutes to brown the top.

And now, for something completely different, bread stuffing for dessert!

Many people do not eat turkey on Thanksgiving Day. I have a friend who is allergic to poultry and eats pork roast on Thanksgiving. My father dislikes turkey, and only eats it because it is "tradition". For those who like to mix a little tradition with their updated menus, I present

Thanksgiving Bread Pudding

1 tablespoon unsalted butter, melted

2 cups half and half, light cream or milk

1 cup sugar

3 large eggs, lightly beaten

1 teaspoon pure vanilla extract

4 cups firm (not dry) bread cubes, crusts removed

1 cup dried cranberries

1 cup chopped pecans

Spread the melted butter in the bottom of a 2-quart baking dish, covering the bottom. Set the dish aside. In a large bowl, combine the half and half, sugar, eggs, and vanilla, mixing well. Add the bread cubes, cranberries and pecans to the bowl, stirring gently to combine. Pour the mixture into the prepared baking dish. Cover and chill at least 2 hours, but up to 24 hours. Bake, uncovered at 350 degrees for 35-45 minutes or until a knife inserted 2 inches from side comes out clean. Cool on rack about 30 minutes before serving.

Bread pudding is a wonderful dessert reminiscent of French toast. The addition of the cranberries and pecans fits with the Thanksgiving traditions. Top the warm bread pudding with vanilla or cinnamon ice cream, fresh whipped cream or a bourbon sauce.