5 stars (16 ratings)
63 Comments »
Jump to Recipe Pin Recipe
Skip the boxed stuffing and try this super EASY stovetop version instead. I promise. It tastes a million times better!
Greetings from somewhere over the Pacific Ocean!
I amcurrently enroute to Tokyo with about 6 hours left on my flight.
I’ll be eating my way through all the ramen and sushi I can find the minute I land.
But I will also be daydreaming about this.
Stuffing.
Yes. I said stuffing.
Oh-so-buttery, carb-loaded stuffing, drenched in leftover turkey gravy.
And now you can make the stovetop version in seconds.
I also want to state.
That thereis no judgment for thosewho have eaten the boxed version.
But this homemade version though.
It will knock your socks off.
And you can easily customize it to use cornbread instead of sourdough.
Or addin Italian sausage.
Maybe some bacon.
Or pancetta.
You get it.
Homemade Stovetop Stuffing
Yield: 6 servings
Prep: 15 minutes minutes
Cook: 20 minutes minutes
Total: 35 minutes minutes
Skipped the boxed stuffing and try this super EASY stovetop version instead. I promise. It tastes a million times better!
5 stars (16 ratings)
Print Recipe Pin Recipe Leave a Review
Ingredients
- 10 slices sourdough bread, diced into 1/2-inch cubes
- ¼ cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 1 cup chicken stock, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
Preheat oven to 400 degrees F.
Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
Melt butter in a large skillet over medium high heat.Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in sage, thyme and rosemary until fragrant, about 1 minute.
Stir in bread cubes and gently toss to combine. Stir in chicken stock and parsley; cover and remove from heat. Let sit for 10 minutes.
Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
posted on November 1, 2016under christmas, side dish, thanksgiving
63 CommentsLeave a Comment »
Want to Save this Recipe for Later?
Enter your email below and we'll send it straight to your inbox! Plus, you can sign up to receive quick and easy weeknight dinners every week.
Leave a Reply
63 comments -
Sunny Fox — November 27, 2022 @ 12:03 AM Reply
You are my Life Saver! Here in Europe they do not sell Stove Top and have nothing similar to it! I always used Stove Top Stuffing once a Week while I lived in the U.S. I stopped eating Meat 1 year ago and love the fact that I can swap out the Chicken Broth with Veggie Broth and still enjoy Your delicious 1:1 Recipe which is the best one to find Online! I use your Recipe since years now and every time I love it more and more! Thank You very much. Greetings from Europe 🙂 x
-
Andrea — November 25, 2021 @ 8:50 PM Reply
After going vegetarian 5 years ago, the one and only thing that I really missed at Thanksgiving was the Stovetop stuffing. That’s what I grew up with and it was delicious. I tried other recipes (even the pre-mixed stuff) but nothing tasted anywhere near as good. THIS recipe though, tastes exactly like the Stovetop stuffing that I grew up with (only better)! I couldn’t believe how delicious it was!!
*I saw that other people asked about using cornbread- I made a normal batch of Albers cornbread in an 8″x8″ dish and then crumbled it by hand. It definitely seemed like it was more than the recipe called for, so I just added an extra carrot, celery stalk, and a little more broth.
-
Nikhil — November 26, 2020 @ 6:03 AM Reply
Yummmy! I tried this recipe at home and every one was very happy. All family members praised the taste. It was very very tasty. Thank You for such a recipe. I will regularly visit your website.
-
Kim K. — November 25, 2020 @ 9:05 AM Reply
Can you toast the bread in a toaster instead of putting it in the oven? Also is this okay to make the day before? Does it taste as good if it’s rewarmed?
-
Jack — November 24, 2020 @ 10:58 PM Reply
Can we take brown bread or normal white bread for this recepie.
-
Inkan1969 — November 15, 2020 @ 1:44 PM Reply
Will this recipe work if I use bread crumbs that are already hard and crunchy? Like Arnold Stuffing?
-
TODD FERGUSON — October 10, 2020 @ 9:01 PM Reply
Thank you for posting this recipe. I have used it multiple times over the last few years.
As a personal preference I double the garlic, but the spicing ratios are otherwise perfect.
It’s similar to your yellow curry base recipe how you’ve nailed it.
Cheers.
-
Charu ahuja — September 3, 2020 @ 8:47 PM Reply
Really delicious, and very useful as usual, I am going to try this myself this morning, I am from India.
-
Sail — August 30, 2020 @ 12:47 AM Reply
You know what, you made my day by sharing this. Today me and my wife will share good moments in kitchen after a long time. Thanks.
-
Mayank Pachwari — August 27, 2020 @ 11:33 PM Reply
Wow! was looking for this recipe. thanks
-
Chanchal Sharma — August 16, 2020 @ 3:44 AM Reply
Wow!! I was looking for this recipe, finally, I got it here, thanks for sharing. I will definitely try your recipe.
-
Bestie — July 30, 2020 @ 12:49 AM Reply
Awesome results. Better than what I expected. I served it with pomegranate and pineapple chunks.
-
Pramod — July 13, 2020 @ 12:26 AM Reply
I can’t wait to try my hands on this recipe. My wife forwarded this to me yesterday and I must say it looks mouth-watering and nutritious. My daughter is allergic to garlic, can you suggest any other ingredient to replace garlic?
-
Andy — May 31, 2020 @ 3:27 PM Reply
Perfect results,wouldn’t change a thing.
-
Sushant Thakur — May 2, 2020 @ 5:44 AM Reply
It looks amazing. I’m from India and in my place, people love eating such kind of recipe. I love to try this recipe at my home.
-
Chelsea — March 19, 2020 @ 12:50 PM Reply
Looking for a recipe that is stovetop and the first instruction on this “Stovetop” recipe is Preheat the Oven….still delicious
-
Scott — November 24, 2019 @ 12:20 PM Reply
Can I make this a few days before Thanksgiving? It looks like a great recipe!
-
disha — November 21, 2019 @ 6:25 AM Reply
Made this recipe today as per your wonderful directions here, Used Normal bread slices rather than sourdough bread. Best stuffed bread I’ve ever created and my kids favorite it, too. The procedure you provide worked sort of a charm. Pure heaven!
Anyways, I’m undoubtedly happy I found it, and I’ll be checking your site frequently!
-
Mandy — November 13, 2019 @ 7:53 AM Reply
Hey this looks great! If I wanted to add in sage sausage, how / when would I do that in the recipe? (Never made stove top stuffing before). Thanks!
-
Sourav Roy — October 5, 2019 @ 2:23 AM Reply
Tried this recipe today as per your excellent instruction here, the best recipe I’ve ever created and everyone loved it. The method you provide worked awesome. Pure heaven!
I’m happy I found it, and I’ll surely be checking your site frequently!
-
Angie Cayton — March 27, 2019 @ 3:45 PM Reply
I made my own cornbread today to make with this tomorrow, for it to go on top of a chicken broccoli casserole. Excited to try it!!
-
-
Sarah — November 17, 2018 @ 2:07 PM Reply
So amazing!! I made this on two different occasions last year and it was damn delicious indeed. It takes a while to dice everything up but it’s totally worth it. I look forward to making it again this year.
-
Claire — November 12, 2018 @ 8:58 AM Reply
How could I incorporate the crockpot with this recipe? Doing a big group thanksgiving where stove space will be limited.
-
Jana @ Damn Delicious — November 12, 2018 @ 9:23 AM Reply
Hi Claire. We have a crockpot stuffing recipe here:
https://damndelicious.net/2014/11/17/slow-cooker-cranberry-pecan-stuffing/.
-
Andrea Holliday — November 11, 2018 @ 2:09 PM Reply
Looks amazing! Can I made this ahead, refrigerate and then reheat?
-
Chungah @ Damn Delicious — November 11, 2018 @ 3:32 PM Reply
Yes, of course!
-
Amy — November 13, 2018 @ 2:41 PM Reply
Hi. Just wondering how best to reheat if I make earlier in the day and refrigerate? Thank you!!
-
Chungah @ Damn Delicious — November 13, 2018 @ 3:34 PM Reply
You can reheat in the microwave or in the oven until heated through. Hope that helps, Amy!
-
manish — March 30, 2018 @ 11:40 AM Reply
Hey CHUNGAH!
Can i use normal bread instead of sourdough bread? Please suggest me soon. I am eager to prepare this dish on my mom’s birthday. 🙂
-
Chungah — March 30, 2018 @ 3:24 PM Reply
Yes, absolutely.
-
Jamie — December 28, 2017 @ 3:13 PM Reply
Made this for the first time tonight and promptly threw out my red box of stuffing! I don’t even think I chewed….just inhaled the whole thing!
Thank you again for another amazing dish 🙂
-
Amber — December 23, 2016 @ 7:45 AM Reply
This looks wonderful! I have an overabundance of dried stuffing croutons from Thanksgiving (thanks to bad communication on my part with someone) that I’m looking to use. Do you have any idea about how many cups of dried cubes this equals? Thank you.
-
Chungah — December 27, 2016 @ 12:17 PM Reply
About 6-8 cups.
-
Daryl Ortiz — December 23, 2016 @ 2:16 AM Reply
This is good, can we use this instead of meatloaf ? I guess i will try this on my Christmas holiday 🙂
-
Maggie Herron — December 3, 2016 @ 12:47 PM Reply
Yep this was the best stuffing we’ve ever had on Thanksgiving by far!
-
Mary — November 23, 2016 @ 5:13 PM Reply
Hi, do you know approximately how many cups the 10 slices of bread were? I used thin cut sourdough bread and I’m not sure if the ratio will equal to your 10 slices.
-
Chungah — December 27, 2016 @ 12:17 PM Reply
About 6-8 cups.
-
Natalie — November 22, 2016 @ 11:54 AM Reply
Do you think this will travel well? We are having dinner at a friend’s house. I plan to make a few side dishes and use a buffet server with warming tray to serve. Will this be dry?
-
Chungah — November 22, 2016 @ 12:23 PM Reply
Yes, it should travel just fine!
-
Sheila — November 20, 2016 @ 10:34 PM Reply
Looks yummy! What would you recommend to substitute the chicken stock with in order to make this vegetarian friendly?
-
Chungah — November 21, 2016 @ 8:03 AM Reply
Vegetable stock.
-
J — November 20, 2016 @ 11:28 AM Reply
Made this with leftover challah, to help clean out the freezer. Quite good, I used 2 cups broth and mashed it all together to moisten it all together
Not quite as good as baked, but using the oven costs more in electric costs
Thank you. Judy, Simi Valley, CA
-
annmartina — November 9, 2016 @ 7:44 AM Reply
This is a great thing to substitute in meatloaf instead of plain bread.
-
deb in sc — November 8, 2016 @ 6:00 PM Reply
Any chance you could estimate how many cups of dried bread cubes the 10 slices represent? I already have dried bread cubes I would like to try this recipe with.
-
Chungah — January 21, 2017 @ 5:56 PM Reply
1 slice bread = 0.5 cup cubed.
-
Paige — November 3, 2016 @ 10:07 AM Reply
This looks amazing! Definitely going on the Thanksgiving menu!
-
Donna — November 2, 2016 @ 1:59 PM Reply
Do uou know how much cornbread it would take to make this? It looks delicious!!’
-
Chungah — November 2, 2016 @ 11:57 PM Reply
You can try this instead! 🙂
https://damndelicious.net/2013/11/16/chorizo-cornbread-stuffing/
-
Tricia Logan — November 3, 2016 @ 4:05 PM Reply
You mentioned that cornbread can be sub in this recipe. I would like to know how much cornbread instead of 10 slices of sourdough. I don’t want the recipe for the one with chorizo. Don’t like chorizo at all. Could you please let us know how much cornbread instead of sourdough?
-
Chungah — November 3, 2016 @ 5:35 PM Reply
Tricia, you can omit the chorizo as needed. Isn’t that the beauty of home cooking?
-
Judy Thurston — November 2, 2016 @ 12:37 PM Reply
I will have to try your recipe for homemade stuffing it looks delish, I have been using the box kind all my life but i think your way would be cheaper! Enjoy your trip? Happy traveling!!!!!!!!!!!!!!!!!!!!
-
Judy — November 2, 2016 @ 12:16 PM Reply
I will be making this. Love stuffing. As always, your recipes work for me and my family perfectly. Thank you so much.
-
Ivory — November 2, 2016 @ 10:45 AM Reply
Ok, I have to go get a napkin to wipe my mouth, becauseit’s watering. Thanks for sharing this.
-
Baltisraul — November 2, 2016 @ 10:06 AM Reply
We have decided to do stuffing this year and your recipe sounded just great. The picture an directions seem to be for dressing? If we needed to stuff a 12-14 lbs. bird, how would we alter the amount of ingredients listed. It is rare that we do stuffing but I have had requests. Maybe my dressing has not been all that good. ha ha
-
Chungah — January 13, 2017 @ 5:22 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Dawn — November 2, 2016 @ 9:10 AM Reply
You have just made my day! Since my soy allergy I have not found a stuffing I can eat and I miss it so much! I was raised on stove top for weeknight dinners and can no longer eat it. So you posting this recipe has come at the best time!!! Thank you so much! Have a blast in Tokyo!
-
RON PIETERSEN — February 28, 2021 @ 11:31 PM Reply
Thanks! For this informative article. I would surely forward it to my group.
Made this with leftover challah, to help clean out the freezer. Quite good, I used 2 cups broth and mashed it all together to moisten it all together
-
Sara @ Last Night's Feast — November 2, 2016 @ 7:17 AM Reply
Wow! Looks great! Enjoy your trip
-
Paula — November 2, 2016 @ 6:11 AM Reply
Do you have a great recipe for cornbread stuffing?
-
Chungah — November 2, 2016 @ 11:58 PM Reply
Yes! 🙂
https://damndelicious.net/2013/11/16/chorizo-cornbread-stuffing/
-
Tori//Gringalicious — November 2, 2016 @ 4:15 AM Reply
YUM! This really needs to be on my family’s holiday menu this year!
-
Srinvasa Chaitanya — November 1, 2016 @ 10:42 PM Reply
Made this recipe today as per your wonderful directions here, Used Normal bread slices rather than sourdough bread. Best stuffed bread I’ve ever created and my kids favorite it, too. The procedure you provide worked sort of a charm. Pure heaven!
Anyways, I’m undoubtedly happy I found it, and I’ll be checking your site frequently!
Sunny Fox — November 27, 2022 @ 12:03 AM Reply
You are my Life Saver! Here in Europe they do not sell Stove Top and have nothing similar to it! I always used Stove Top Stuffing once a Week while I lived in the U.S. I stopped eating Meat 1 year ago and love the fact that I can swap out the Chicken Broth with Veggie Broth and still enjoy Your delicious 1:1 Recipe which is the best one to find Online! I use your Recipe since years now and every time I love it more and more! Thank You very much. Greetings from Europe 🙂 x
Andrea — November 25, 2021 @ 8:50 PM Reply
After going vegetarian 5 years ago, the one and only thing that I really missed at Thanksgiving was the Stovetop stuffing. That’s what I grew up with and it was delicious. I tried other recipes (even the pre-mixed stuff) but nothing tasted anywhere near as good. THIS recipe though, tastes exactly like the Stovetop stuffing that I grew up with (only better)! I couldn’t believe how delicious it was!!
*I saw that other people asked about using cornbread- I made a normal batch of Albers cornbread in an 8″x8″ dish and then crumbled it by hand. It definitely seemed like it was more than the recipe called for, so I just added an extra carrot, celery stalk, and a little more broth.
Nikhil — November 26, 2020 @ 6:03 AM Reply
Yummmy! I tried this recipe at home and every one was very happy. All family members praised the taste. It was very very tasty. Thank You for such a recipe. I will regularly visit your website.
Kim K. — November 25, 2020 @ 9:05 AM Reply
Can you toast the bread in a toaster instead of putting it in the oven? Also is this okay to make the day before? Does it taste as good if it’s rewarmed?
Jack — November 24, 2020 @ 10:58 PM Reply
Can we take brown bread or normal white bread for this recepie.
Inkan1969 — November 15, 2020 @ 1:44 PM Reply
Will this recipe work if I use bread crumbs that are already hard and crunchy? Like Arnold Stuffing?
TODD FERGUSON — October 10, 2020 @ 9:01 PM Reply
Thank you for posting this recipe. I have used it multiple times over the last few years.
As a personal preference I double the garlic, but the spicing ratios are otherwise perfect.
It’s similar to your yellow curry base recipe how you’ve nailed it.
Cheers.
Charu ahuja — September 3, 2020 @ 8:47 PM Reply
Really delicious, and very useful as usual, I am going to try this myself this morning, I am from India.
Sail — August 30, 2020 @ 12:47 AM Reply
You know what, you made my day by sharing this. Today me and my wife will share good moments in kitchen after a long time. Thanks.
Mayank Pachwari — August 27, 2020 @ 11:33 PM Reply
Wow! was looking for this recipe. thanks
Chanchal Sharma — August 16, 2020 @ 3:44 AM Reply
Wow!! I was looking for this recipe, finally, I got it here, thanks for sharing. I will definitely try your recipe.
Bestie — July 30, 2020 @ 12:49 AM Reply
Awesome results. Better than what I expected. I served it with pomegranate and pineapple chunks.
Pramod — July 13, 2020 @ 12:26 AM Reply
I can’t wait to try my hands on this recipe. My wife forwarded this to me yesterday and I must say it looks mouth-watering and nutritious. My daughter is allergic to garlic, can you suggest any other ingredient to replace garlic?
Andy — May 31, 2020 @ 3:27 PM Reply
Perfect results,wouldn’t change a thing.
Sushant Thakur — May 2, 2020 @ 5:44 AM Reply
It looks amazing. I’m from India and in my place, people love eating such kind of recipe. I love to try this recipe at my home.
Chelsea — March 19, 2020 @ 12:50 PM Reply
Looking for a recipe that is stovetop and the first instruction on this “Stovetop” recipe is Preheat the Oven….still delicious
Scott — November 24, 2019 @ 12:20 PM Reply
Can I make this a few days before Thanksgiving? It looks like a great recipe!
disha — November 21, 2019 @ 6:25 AM Reply
Made this recipe today as per your wonderful directions here, Used Normal bread slices rather than sourdough bread. Best stuffed bread I’ve ever created and my kids favorite it, too. The procedure you provide worked sort of a charm. Pure heaven!
Anyways, I’m undoubtedly happy I found it, and I’ll be checking your site frequently!
Mandy — November 13, 2019 @ 7:53 AM Reply
Hey this looks great! If I wanted to add in sage sausage, how / when would I do that in the recipe? (Never made stove top stuffing before). Thanks!
Sourav Roy — October 5, 2019 @ 2:23 AM Reply
Tried this recipe today as per your excellent instruction here, the best recipe I’ve ever created and everyone loved it. The method you provide worked awesome. Pure heaven!
I’m happy I found it, and I’ll surely be checking your site frequently!
Angie Cayton — March 27, 2019 @ 3:45 PM Reply
I made my own cornbread today to make with this tomorrow, for it to go on top of a chicken broccoli casserole. Excited to try it!!
Sarah — November 17, 2018 @ 2:07 PM Reply
So amazing!! I made this on two different occasions last year and it was damn delicious indeed. It takes a while to dice everything up but it’s totally worth it. I look forward to making it again this year.
Claire — November 12, 2018 @ 8:58 AM Reply
How could I incorporate the crockpot with this recipe? Doing a big group thanksgiving where stove space will be limited.
-
Jana @ Damn Delicious — November 12, 2018 @ 9:23 AM Reply
Hi Claire. We have a crockpot stuffing recipe here:
https://damndelicious.net/2014/11/17/slow-cooker-cranberry-pecan-stuffing/.
Andrea Holliday — November 11, 2018 @ 2:09 PM Reply
Looks amazing! Can I made this ahead, refrigerate and then reheat?
-
Chungah @ Damn Delicious — November 11, 2018 @ 3:32 PM Reply
Yes, of course!
-
Amy — November 13, 2018 @ 2:41 PM Reply
Hi. Just wondering how best to reheat if I make earlier in the day and refrigerate? Thank you!!
-
Chungah @ Damn Delicious — November 13, 2018 @ 3:34 PM Reply
You can reheat in the microwave or in the oven until heated through. Hope that helps, Amy!
-
-
manish — March 30, 2018 @ 11:40 AM Reply
Hey CHUNGAH!
Can i use normal bread instead of sourdough bread? Please suggest me soon. I am eager to prepare this dish on my mom’s birthday. 🙂
-
Chungah — March 30, 2018 @ 3:24 PM Reply
Yes, absolutely.
Jamie — December 28, 2017 @ 3:13 PM Reply
Made this for the first time tonight and promptly threw out my red box of stuffing! I don’t even think I chewed….just inhaled the whole thing!
Thank you again for another amazing dish 🙂
Amber — December 23, 2016 @ 7:45 AM Reply
This looks wonderful! I have an overabundance of dried stuffing croutons from Thanksgiving (thanks to bad communication on my part with someone) that I’m looking to use. Do you have any idea about how many cups of dried cubes this equals? Thank you.
-
Chungah — December 27, 2016 @ 12:17 PM Reply
About 6-8 cups.
Daryl Ortiz — December 23, 2016 @ 2:16 AM Reply
This is good, can we use this instead of meatloaf ? I guess i will try this on my Christmas holiday 🙂
Maggie Herron — December 3, 2016 @ 12:47 PM Reply
Yep this was the best stuffing we’ve ever had on Thanksgiving by far!
Mary — November 23, 2016 @ 5:13 PM Reply
Hi, do you know approximately how many cups the 10 slices of bread were? I used thin cut sourdough bread and I’m not sure if the ratio will equal to your 10 slices.
-
Chungah — December 27, 2016 @ 12:17 PM Reply
About 6-8 cups.
Natalie — November 22, 2016 @ 11:54 AM Reply
Do you think this will travel well? We are having dinner at a friend’s house. I plan to make a few side dishes and use a buffet server with warming tray to serve. Will this be dry?
-
Chungah — November 22, 2016 @ 12:23 PM Reply
Yes, it should travel just fine!
Sheila — November 20, 2016 @ 10:34 PM Reply
Looks yummy! What would you recommend to substitute the chicken stock with in order to make this vegetarian friendly?
-
Chungah — November 21, 2016 @ 8:03 AM Reply
Vegetable stock.
J — November 20, 2016 @ 11:28 AM Reply
Made this with leftover challah, to help clean out the freezer. Quite good, I used 2 cups broth and mashed it all together to moisten it all together
Not quite as good as baked, but using the oven costs more in electric costs
Thank you. Judy, Simi Valley, CA
annmartina — November 9, 2016 @ 7:44 AM Reply
This is a great thing to substitute in meatloaf instead of plain bread.
deb in sc — November 8, 2016 @ 6:00 PM Reply
Any chance you could estimate how many cups of dried bread cubes the 10 slices represent? I already have dried bread cubes I would like to try this recipe with.
-
Chungah — January 21, 2017 @ 5:56 PM Reply
1 slice bread = 0.5 cup cubed.
Paige — November 3, 2016 @ 10:07 AM Reply
This looks amazing! Definitely going on the Thanksgiving menu!
Donna — November 2, 2016 @ 1:59 PM Reply
Do uou know how much cornbread it would take to make this? It looks delicious!!’
-
Chungah — November 2, 2016 @ 11:57 PM Reply
You can try this instead! 🙂
https://damndelicious.net/2013/11/16/chorizo-cornbread-stuffing/
-
Tricia Logan — November 3, 2016 @ 4:05 PM Reply
You mentioned that cornbread can be sub in this recipe. I would like to know how much cornbread instead of 10 slices of sourdough. I don’t want the recipe for the one with chorizo. Don’t like chorizo at all. Could you please let us know how much cornbread instead of sourdough?
-
Chungah — November 3, 2016 @ 5:35 PM Reply
Tricia, you can omit the chorizo as needed. Isn’t that the beauty of home cooking?
-
-
Judy Thurston — November 2, 2016 @ 12:37 PM Reply
I will have to try your recipe for homemade stuffing it looks delish, I have been using the box kind all my life but i think your way would be cheaper! Enjoy your trip? Happy traveling!!!!!!!!!!!!!!!!!!!!
Judy — November 2, 2016 @ 12:16 PM Reply
I will be making this. Love stuffing. As always, your recipes work for me and my family perfectly. Thank you so much.
Ivory — November 2, 2016 @ 10:45 AM Reply
Ok, I have to go get a napkin to wipe my mouth, becauseit’s watering. Thanks for sharing this.
Baltisraul — November 2, 2016 @ 10:06 AM Reply
We have decided to do stuffing this year and your recipe sounded just great. The picture an directions seem to be for dressing? If we needed to stuff a 12-14 lbs. bird, how would we alter the amount of ingredients listed. It is rare that we do stuffing but I have had requests. Maybe my dressing has not been all that good. ha ha
-
Chungah — January 13, 2017 @ 5:22 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Dawn — November 2, 2016 @ 9:10 AM Reply
You have just made my day! Since my soy allergy I have not found a stuffing I can eat and I miss it so much! I was raised on stove top for weeknight dinners and can no longer eat it. So you posting this recipe has come at the best time!!! Thank you so much! Have a blast in Tokyo!
-
RON PIETERSEN — February 28, 2021 @ 11:31 PM Reply
Thanks! For this informative article. I would surely forward it to my group.
Made this with leftover challah, to help clean out the freezer. Quite good, I used 2 cups broth and mashed it all together to moisten it all together
Sara @ Last Night's Feast — November 2, 2016 @ 7:17 AM Reply
Wow! Looks great! Enjoy your trip
Paula — November 2, 2016 @ 6:11 AM Reply
Do you have a great recipe for cornbread stuffing?
-
Chungah — November 2, 2016 @ 11:58 PM Reply
Yes! 🙂
https://damndelicious.net/2013/11/16/chorizo-cornbread-stuffing/
Tori//Gringalicious — November 2, 2016 @ 4:15 AM Reply
YUM! This really needs to be on my family’s holiday menu this year!
Srinvasa Chaitanya — November 1, 2016 @ 10:42 PM Reply
Made this recipe today as per your wonderful directions here, Used Normal bread slices rather than sourdough bread. Best stuffed bread I’ve ever created and my kids favorite it, too. The procedure you provide worked sort of a charm. Pure heaven!
Anyways, I’m undoubtedly happy I found it, and I’ll be checking your site frequently!
