Homemade Stuffing Mix (Stove Top Dressing)

5 from 3 votes

Homemade Stuffing Mix (Stove Top Dressing)

A fresh, flavorful homemade stuffing mix that tastes like your favorite boxed stovetop stuffing, but better. Wholesome, customizable, and pantry-friendly, it’s perfect for Thanksgiving or any time you want a quick, comforting side. Plus, it’s a smart way to use up stale bread and control exactly what goes into your dish.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 380kcal

Cost: $6–$8

Ingredients

For the Stuffing Mix:

6 cups stale bread torn into ½″–1″ pieces (whole grain, sourdough, white, or even leftover biscuits work)
1 tbsp dried parsley flakes
5 tbsp dried minced onion
⅓ cup dried celery flakes or ½ tsp celery seed
1 tsp ground thyme
½ tsp dried sage
½ tsp dried leaf marjoram
Scant 1 tsp freshly ground black pepper

To Make the Stuffing:

3 cups homemade stuffing mix
1 ¼ cups chicken broth or water; vegetable broth for a vegetarian version
3 tbsp butter or olive oil for dairy-free
Salt to taste

Instructions

To Prepare the Stuffing Mix:

Preheat oven. Set to 350°F (175°C).
Spread the bread pieces evenly on two baking sheets. Bake 10–15 minutes, stirring halfway, until dry and lightly toasted. This ensures the bread won’t go mushy when mixed later.
Place the toasted bread in a large container or food storage bag. Add parsley, minced onion, celery flakes, thyme, sage, marjoram, and black pepper.
Stir or shake to evenly distribute the herbs. Seal and store in a cool, dry place. Can keep for up to 3 months; freezer-friendly for longer storage.

To Make the Stuffing:

In a medium saucepan, bring chicken broth (or water/vegetable broth) and butter to a boil.
Stir in 3 cups of homemade mix, remove from heat, and cover.
Let sit 5 minutes to allow flavors to meld and bread to absorb liquid.
Fluff with a fork, season with salt if needed, and enjoy.

Notes

Bread Choice: Mix it up! Whole grain, sourdough, white, or even leftover biscuits can shine here. Make sure the bread is stale or oven-dried for the best texture.

Herb Swaps & Fresh Herbs: Dried herbs work best for storing, but fresh can be used if making stuffing immediately. Can substitute celery seed if flakes aren’t available.

Additions: Sautéed onions, mushrooms, roasted squash, cooked sausage, or dried cranberries can easily be stirred in at the cooking stage for a flavor boost.

Dietary Tweaks: Use vegetable broth and olive oil to make it vegetarian or dairy-free. Gluten-free bread works too, though texture may vary slightly.

Storage Tips: Keep dry mix in an airtight container in a cool, dry spot. Freeze for up to 3 months. Once cooked, store leftovers in the fridge for 3–4 days.

Nutrition