Copycat Stove Top Chicken Stuffing

Now that I cook a lot more from scratch, I decided it was time to give making a copycat of the classic boxed stuffing a shot. And you know what? Man, was it ever as good as the boxed stuff and mighty fun and easy to make!

Course Side

Cuisine American

Keyword copycat, stuffing

Prep Time 1

Cook Time 50

Total Time 1 50

Servings

Calories 297kcal

Author Based on a dish from Wildflour's Cottage Kitchen

Ingredients

10 slices Texas toast cut or torn into 1/2" x 1/2" pieces. Or any thick-sliced bread
3 tablespoons unsalted butter
1 rib celery chopped small
2 cups chicken broth
2 teaspoons Better Than Bouillon Chicken Base
1 tablespoon dried minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried rubbed sage
½ teaspoon dried rosemary
½ tablespoon dried parsley
½ teaspoon celery salt
½ teaspoon garlic salt
¼ teaspoon celery seed
½ teaspoon freshly ground black pepper

Instructions

Spread the bread pieces out on a large baking sheet. Lay the sheet on the counter top for one day, stirring occasionally. You want the bread to get slightly crunchy and dry.
Preheat oven to 375 F. Note: Baking is only required if you desired a stuffing with a more crunchy texture.
In a pan or pot large enough to hold all of the bread, melt the butter over medium heat.
Add the celery and saute for 5 minutes.
And all remaining ingredients (do not add the bread yet). Bring to a boil, then reduce to a simmer and simmer for 5 minutes.
Remove from heat. Stir in the bread crumbs and gently stir to coat. Cover and let rest for 10 minutes.
Remove lid and fluff the mixture and let sit for another 5 minutes.
If baking, transfer to a 9" x 9" baking dish that has been sprayed with non-stick spray and bake for 20 minutes or until the desired color and texture has been achieved.

Nutrition