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
Cuisine:
American
Keyword:
homemade stovetop stuffing
Ingredients
- 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
Instructions
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Put bread into baking pan and toast at 350 F (175 C) for 8 to 10 minutes or until dry, stirring occasionally.
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Remove from oven and cool.
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Toss with bouillon, onion, celery, parsley, marjoram, rosemary, thyme, pepper, sage and salt.
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Store in airtight container until needed.
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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.