Best Upgraded Stovetop Stuffing Recipes

STOVETOP STUFFING

Stovetop Stuffing image

Since the oven can be full during Thanksgiving or Christmas, I'm showing you how to make stuffing on the stovetop that's not just "as good" as the one you bake, it might even be better. Stuffing can be served immediately, or reheated once the oven is available.

Provided by Chef John

Categories Bread Stuffing and Dressing

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

8 cups cubed day-old white French bread, dried
1 ½ sticks unsalted butter, divided
1 large yellow onion, diced
1 ½ cups diced celery
1 ½ teaspoons kosher salt
1 ½ teaspoons dried sage
½ teaspoon dried thyme leaves
2 ½ cups turkey broth
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup chopped fresh Italian parsley
1 tablespoon minced fresh rosemary
1 large egg, beaten

Steps:

Add dry bread cubes to a large mixing bowl and set aside.
Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
Transfer to a casserole dish or serving plate.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.3 g, Cholesterol 70.8 mg, Fat 19.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 1055.3 mg

UPGRADED STOVETOP STUFFING

Upgraded Stovetop Stuffing image

You can use and kind of Stove Top stuffing, the choice is yours. Add the extra ingredients to give that extra Wow! Ive been doing this for the last 15 years and all family members love it! I usually do this with about 5-6 boxes of stuffing but for the sake of this recipe I will use two boxes.

Provided by cynjrana

Categories < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 (6 ounce) boxes of any kind Stove Top stuffing mix
1/2 cup diced onion
1/2 cup of diced celery
1/2 cup dried cranberries (you can use more of less depending on your liking)
3 cups low sodium chicken broth (you can vegetable stock if you like) or 3 cups broth (you can vegetable stock if you like)
8 tablespoons butter

Steps:

Add the butter to the sauce pan, than add the onions.
Saute until slightly translucent, about 5 to 6 minutes.
Than add the celery, about 5 minutes.
Add all the stock. DO NOT ADD ANY WATER! We are replacing the water with stock or broth.
Bring the liquid to a boil on a medium heat for about 2 minutes.
Add the stuffing and the dried cranberries together.
Turn off the stove, cover and let it sit for 5 minutes. Fluff with a fork and serve.

Nutrition Facts : Calories 384.7, Fat 18.1, SaturatedFat 10.4, Cholesterol 41.3, Sodium 976.7, Carbohydrate 47.2, Fiber 2.6, Sugar 5.9, Protein 9.1