Homemade Stovetop Stuffing – copycat recipe for a holiday favorite.
It is so easy to make your own Homemade Stovetop Stuffing. You only need some stale bread, buillon granules and a few spices.
Homemade Stovetop Stuffing
Homemade Stovetop Stuffing - copycat recipe for a holiday favorite
Course: Side Dish
Keyword: homemade stovetop stuffing
- 6 cups cubed bread
- 3 tsp bouillon granules or 3 cubes
- 1/4 cup dried minced onion
- 1/2 cup dried minced celery
- 1 tbsp dry parsley
- 1/2 tsp dry marjoram
- 1/2 tsp dry rosemary
- 1/2 tsp dry thyme
- 1/2 tsp sage
- 1 tsp pepper
- 1/2 tsp salt
Put bread into baking pan and toast at 350 F (175 C) for 8 to 10 minutes or until dry, stirring occasionally.
Remove from oven and cool.
Toss with bouillon, onion, celery, parsley, marjoram, rosemary, thyme, pepper, sage and salt.
Store in airtight container until needed.
TO PREPARE STUFFING: Use 2 cups bread/seasoning mix. Boil 1/2 cup water and 2 Tbls. melted margarine. Add seasoned bread and stir.
Recipes using Stove Top Stuffing:
What do you do with the bouillon?
Combine with dried bread cubes and remaining ingredients.
How long will it keep?
I’m not really sure. I found information on the internet that if stored in airtight container, it will keep for 1 to 4 months or 12 months frozen.
Perfect!great use for that stored away day old bread besides making bread pudding.
Your recipe didn’t specify which flavor of bouillon you used, but I imagine it was ‘chicken’. If I wanted to make stuffing for a pork roast, how would I alter this stuffing recipe?
Yes, you’re right, it was chicken bouillon.
I’ve made Stove Top Stuffed Pork Chops, not pork roast, but I would add some of the ingredients like mushrooms, thyme, apples, cranberries, sage, toasted pecans, celery, rosemary etc.
Yes, you add them in Step 3.