This knockoff version of stovetop stuffing is SO good, and doesn't come with all the terrible high fructose corn syrup, BHT and BHA that you'll find in the boxed version. This recipe is super simple and easy to make, and even frees up your oven for other Thanksgiving day favorites.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Serves: 4-6 people
- 6 cups of cubed bread (crusty french, sprouted grain or mild sourdough)
- 4 tbsp grass-fed butter or ghee
- 1/2 yellow onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp poultry seasoning
- 1/2 tsp ground thyme
- 1/4 tsp ground sage
- 1/2 tsp sea salt
- 2 cups organic, low sodium chicken or turkey broth
Heat the oven to 350F. Spread the cubed bread on a parchment paper lined baking sheet. Bake for 12-15 minutes, or until lightly toasted, checking after 10 minutes to make sure the bread doesn't burn. Let cool to continue to dry out further.
Heat the butter or ghee in a pot over medium high heat. Add the onion, celery and garlic and cook for 5 minutes to soften.
Add the parsley and spices, stir to combine.
Add the toasted bread and mix until well coated.
Slowly pour the chicken broth and stir until fully combined. Cover the pot and remove it from the heat. Let sit for 8-10 minutes before serving.
*Step 1 can be done in advance and stored in an airtight container until needed. The drier the bread the better.
*If you find the stuffing is too crunchy for your liking after it has sat for 10 minutes, then simply add more hot chicken broth, in 1/4 cup increments, until you reach your desired consistency.