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.


Read the full recipe after the video.

Recipe Summary test

20 mins
25 mins
15 mins
1 hr
8 servings

No Oven, No Problem

The most common Thanksgiving food-related complaint isn't dry turkey. That's the most common problem, but not the most common complaint, since most people are gracious enough to lie. Lack of oven space is the actual answer, which is what inspired me to share this oven-free, stove-top stuffing recipe.

By the way, you "we have two ovens" people should stop bragging and pay attention anyway, since this method has benefits that go well beyond just not needing an oven. By cooking our stuffing in a pan, we have complete control over the texture, and can make it as wet or dry, or as soft or crusty as we like. That's simply a matter of how much liquid you use and/or how long you brown it in the pan.

Plus, once it's done, you can serve it "loose," like I did in the video, or press it down in the pan to compress it, which will be closer to what comes out of a baking dish. And, of course, feel free to switch up the seasonings, including the herbs, although, my Simon and Garfunkel blend is a proven winner. Regardless of what you use, I really hope you give this stuffing method a try soon. Enjoy!


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes:

You can use chicken broth instead of turkey.

The top can be broiled for 1 minute for a deeper browning, but be careful not to burn.

If you want your stuffing to be more wet and pudding-like, add more broth and don't toss or break it up as much. Once you transfer it to the casserole or serving dish, press it down so it compacts.

Nutrition Facts

301 calories; fat 19.7g; cholesterol 70.8mg; sodium 1055.3mg; carbohydrates 26.3g; protein 5.3g. Full Nutrition


Rating: 5 stars
And anotha one! Dj Chef John strikes again y’all! I have been following Chef John’s recipes for the past 9 years and they have never disappointed! This stuffing was the favorite of everyones at Thanksgiving ! One friend of mine took the majority home without leaving much else for anyone else, there was almost a mutiny. The fact that this was stovetop was genius because I didn’t have the space, I live in a small condo and had so many dishes to make. What’s great about Chef John is not only the how to on his cooking videos it’s also the WHYs. Why things are cooked, chopped, baked, sautéed, boiled etc etc etc! The technique he provides sets his recipes over the edge. Make this, you WILL NOT regret it! Love you Chef John! P.S. Use homemade stock (get with it) Read More