Stovetop Stuffing


This stovetop stuffing recipe is perfect for the holidays since your oven will most likely be full of other dishes! This stuffing is made on the stovetop and it's not just "as good" as a baked stuffing, it might even be better! Serve the stuffing immediately, or reheat it once the oven is available.

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
1 hrs

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!


  • 8 cups cubed day-old white French bread, dried

  • 1 ½ sticks unsalted butter, divided

  • 1 large yellow onion, diced

  • 1 ½ cups diced celery

  • 1 ½ teaspoons kosher salt

  • 1 ½ teaspoons dried sage

  • ½ teaspoon dried thyme leaves

  • 2 ½ cups turkey broth

  • ½ cup chopped fresh Italian parsley

  • 1 tablespoon minced fresh rosemary

  • 1 large egg, beaten

  • 1 teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper


  1. Add dry bread cubes to a large mixing bowl and set aside.

  2. Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt; sauté until 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.

  3. Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until bread is evenly saturated.

  4. Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.

  5. Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.

  6. Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add 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.

  7. 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.

  8. Transfer to a casserole dish or serving plate.

    close up view of Stovetop Stuffing in a white baking dish garnished with rosemary
    Chef John

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 (per serving)

301 Calories
20g Fat
26g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 301
% Daily Value *
Total Fat 20g 25%
Saturated Fat 12g 58%
Cholesterol 71mg 24%
Sodium 1055mg 46%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 7%
Protein 5g
Potassium 174mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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