I’ve made my share of Stove Top Chicken Stuffing. It’s fast, easy, cheap and good. In my bachelor days you’d always find a box or two in my pantry. Now that I cook a lot more from scratch, I decided it was time to give making a version of the classic boxed stuffing a shot. And you know what? Man, was this copycat Stove Top chicken stuffing as good as the boxed stuff and mighty fun and easy to make! I was very happily surprised as to how great this was.
I will definitely double (or triple) this recipe for copycat Stove Top Chicken Stuffing next time. I admit, as much as I love Thanksgiving turkey, I’m really more partial to the baked stuffing and mashed potatoes, each loaded up with tons of gravy. And for me, my go-to gravy is my make-ahead holiday gravy. I don’t just double the gravy recipe either. More like 6 times as much as the recipe states. Maybe 7. Or 8. Like I said, I love gravy.
A lot of the flavor for this dish comes from the Better than Bouillon chicken base. I also use it when making my gravy.
Also try my crazy-good slow cooker holiday green bean casserole.
Copycat Stove Top Chicken Stuffing
- 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 ground rosemary
- ½ tablespoon dried parsley flakes
- ½ teaspoon celery salt
- ½ teaspoon garlic salt
- ¼ teaspoon celery seed
- ½ teaspoon freshly ground black pepper
- 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.
Nutritional values are approximate.
One thought on “Copycat Stove Top Chicken Stuffing”
Made this for Thanksgiving and it was great. Delivered as advertised – a great copycat of StoveTop Stuffing. But made a small alteration – when I made a practice batch exactly according to the recipe, it was too salty. So this time I cut out the celery salt, and substituted a 1/4 tsp of crushed celery seed. Added 1 lb of sausage just to give it some more flavor. Used packaged stuffing bread instead of Texas Toast just because it was easier. This will be my go-to Thanksgiving stuffing. Next time might add a bit of fine diced apple for a little sweetness.