Stove-Top Stuffing Copycat Recipe

For today’s Sunday Funday, participants were asked to make their favorite stuffing or dressing recipe.  In the US, stuffing is traditionally cooked inside a turkey and dressing is the same thing, but cooked in a casserole dish.

Growing up, my mom always made both and I, like my grandma, preferred the out of the bird dressing.  I have my mom’s recipe and I’ve perfected it and shared it here.

So what to do?  Growing up with my mom’s recipe, there’s just no replacement!  So, I decided to go with Hub’s thanksgiving memories instead.  His mom always made Stovetop Stuffing.  Since going with a boxed mix doesn’t cut it for a blogging event, I decided to try my hand at a homemade version.

I started off with my favorite loaf of bread (and promptly forgot to dice it and leave it out to dry - oops), then spider it up to make a quick delicious stuffing.

Hubs loved it and said the flavor was spot-on!  This is a great, faster alternative to other more time consuming stuffings!

Sunday Funday

Stuffing/Dressing

• Ann Criswell's Thanksgiving Dressing from Food Lust People Love
• Classic French Bread Stuffing from Karen's Kitchen Stories
• Gnocchi Stuffing from A Day in the Life on the Farm
• Keto Homemade Stuffing from Sneha's Recipe
• Mouthwatering Recipe for Thanksgiving Dressing That Will Wow Your Guests! from Our Good Life
• Stove-Top Stuffing Copycat Recipe from Amy's Cooking Adventures

Stove-Top Stuffing Copycat Recipe

Adapted slightly from Nicole’s Tasting Spoon

1 (24 ounce) loaf Soft & Chewy Italian Bread 

½ cup (1 stick) butter

3 stalks celery, diced small (about 1 cup)

1 small onion, diced small (about 1 cup)

1 tablespoon fresh rosemary, minced

1 ½ teaspoons rubbed dried sage

1 teaspoon dried thyme

½ teaspoon garlic powder

1 teaspoon salt

2-2 ½ cups chicken broth

Slice the bread into small cubes (about ¼-inch) and lay out on a baking sheet overnight to dry.  Alternately (like if you forgot to leave the breadcrumbs out overnight…oops), preheat the oven to 300 degrees and bake for 20 minutes, turning occasionally until dried out. The loaf should yield around 9 cups of breadcrumbs. 

Once the breadcrumbs are dried, start the stuffing.

Place the butter in a large rimmed skillet over medium-low heat.  Add the onions, celery, and spices and cook for 5 minutes or until the vegetables are softened.