This quick and easy recipe shows you how to make the best ever Stove Top Stuffing in the oven. This doctored up version of store bought stuffing makes it taste homemade and completely delicious!
Stove Top Stuffing Recipe
I absolutely love how this Stove Top Stuffing recipe brings together the convenience of a boxed mix and the delicious, comforting flavors of a from-scratch dish.
It’s been a hit at every family gathering I’ve brought it to. My sweet neighbor even said she’s going to start using this recipe instead of the one she’s used for years, which is definitely one of the best compliments I’ve received! Trust me, once you try this recipe, you’ll understand why it’s a favorite.
This twist on the classic Stove Top Stuffing recipe is a favorite in my house, perfect for pairing with chicken or turkey, or even stuffing into a pork chop for a deliciously satisfying meal.
Baked Stove Top Stuffing is also an amazing side dish for your Thanksgiving turkey. I love serving it with our turkey tenderloins or this boneless turkey breast roast. Don’t forget the cranberry sauce! I always serve it with cranberry relish or this canned cranberry sauce recipe. It even tastes amazing with boneless prime rib roast or this Christmas chicken for Christmas dinner.
Ingredients
Stove Top Stuffing Mix: This is our star ingredient. It’s a great shortcut for making homemade stuffing and provides the perfect base.
Water or Chicken Broth: Either one of these liquids will moisten the stuffing mix and help it blend with the other ingredients. Chicken broth has more flavor, but it still tastes great with water.
Unsalted Butter: Butter adds depth of flavor and a touch of richness to our stuffing. It also serves as the base for sautéing our veggies.
Yellow Onion: An essential ingredient for flavor, yellow onion adds a hint of sweetness and a texture variation.
Garlic: Garlic elevates the flavor of the stuffing, giving it a delicious savory flavor.
Celery: Celery adds a nice crunch and a refreshing flavor to the stuffing.
Dried Cranberries: These add a sweet-tart element that perfectly offsets the savory ingredients.
Pecans: Pecans contribute a delicious crunch that nicely balances the stuffing’s other flavors and textures.
Parmesan: This hard, salty cheese lends a delicious savory umami taste and a bit of creaminess to our stuffing.
Fresh Parsley: Parsley adds a bright, fresh flavor that brightens up the overall taste of the stuffing.
Fresh Sage: This herb has a really distinctive flavor that’s very popular for holiday recipes. It’s a classic addition to any stuffing recipe.
Salt & Pepper: These seasonings enhance and balance the flavors in our stuffing.
Alternative Ingredients
The beauty of this recipe is its versatility. You can easily swap in different ingredients based on your personal preferences or what you have on hand. If you don’t have pecans, walnuts would work just as well. Not a fan of cranberries? Try dried cherries for a different twist.
How To Make Stove Top Stuffing Directions
Prepare the Oven and Baking Dish: Start by preheating your oven and greasing your baking dish. (See the recipe card below for the full printable instructions.)
Cook the Veggies: Heat a large skillet, then melt the butter, add in your onions, celery, and garlic, and cook until the onions are tender and the garlic is aromatic.
Add the Extras: Stir in the cranberries, pecans, parsley, sage, salt, and pepper. Cook it all together for a couple more minutes.
Mix It Up: In a separate bowl, combine your Stove Top Stuffing Mix with the cooked veggies. Pour in the water or chicken broth and let it sit for a bit to absorb the liquid.
Add the Final Touches: To this mixture, add your beaten eggs and grated Parmesan cheese. Stir it all until it’s well mixed.
Bake the Stuffing: Transfer your stuffing mixture to the prepared baking dish and spread it out evenly. Place it in the oven and bake it until it’s golden brown and slightly crispy on top.
Let it Cool: After removing it from the oven, allow the stuffing to cool for a few minutes before you serve it. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
Pro Tips
- Always Use Fresh Herbs: Fresh herbs like parsley and sage give the stuffing a vibrant and fresh flavor that dried herbs just can’t match. If you do have to use dried herbs, remember that they’re about 3x more potent than fresh herbs (so you’d only use 1/3 of the amount listed in the recipe card).
- Give It Time: Allow the stuffing mix to fully absorb the liquid before adding the eggs and cheese. This ensures your stuffing won’t be too wet or dry, but just right.
- Chop Finely: For the best texture and flavor distribution, make sure to finely chop your veggies. This ensures they cook evenly and blend well with the stuffing mix.
- Don’t Overmix: When combining your ingredients, mix just until they’re combined. Overmixing can make your stuffing dense and heavy.
- Customize Your Stuffing: Don’t be afraid to add your own twist to this recipe. Whether it’s adding extra sauteed veggies, swapping cranberries for apples, or throwing in some cooked sausage, make this stuffing your own!
How Much Water Do I Add To Stove Top Stuffing?
The amount of water you add to Stove Top Stuffing can make a big difference in the texture. You want enough to moisten the stuffing mix and help it blend with the other ingredients, but not so much that it becomes overly soggy. Follow the instructions on the box for the best results.
How Do You Make Stove Top Stuffing Not Soggy?
To prevent your it from becoming too soggy, make sure to add the right amount of water, and give the stuffing mix time to fully absorb the liquid before adding in the eggs and cheese.
How Wet Should Stuffing Be Before Baking?
Your stuffing should be moist, but not overly wet before baking. You want it to hold together when pressed, but it shouldn’t be soggy or soupy. If you can squeeze water out of it, it’s too wet.
How Do You Crisp The Top Of Stuffing?
To get a nice crispy top on your stuffing, bake it uncovered in the oven. The dry heat will help to crisp up the top layer, giving your stuffing a deliciously crunchy topping.
Can You Prepare Uncooked Stuffing Ahead Of Time And Refrigerate?
No, if you need to make this stuffing in advance, you have two options. You can make it, bake it, let it cool, store the fully cooked stuffing covered in the fridge, and then reheat it on the day of. You can also make it and freeze it, and then cook it directly from frozen. If you plan on doing either of these, make sure you’re storing it an appropriate baking dish that can handle those temperature swings.
Can Stove Top Stuffing Be Microwaved?
Yes, it can be made in the microwave. Follow the instructions on the box for the microwave method. This can be a real time-saver, especially if your oven is full with other dishes.
How Do You Cook 2 Boxes Of Stove Top Stuffing?
To cook 2 boxes of Stove Top Stuffing, simply double the amount of water and butter listed on the box instructions. Cook the stuffing in a large saucepan, then fluff with a fork before serving.
How To Make Stove Top Stuffing Better
To make Stove Top Stuffing even better, try adding in some extra ingredients like sautéed onions and celery, dried cranberries, chopped pecans, or fresh herbs. You could also swap out some of the water for chicken or vegetable broth for added flavor.
Can I Make Stove Top Stuffing Ahead Of Time?
Absolutely! You can either fully prepare it in advance, including baking it, then store it in the fridge and reheat it on the holiday, or you can freeze it uncooked, and then cook it from frozen on the day you plan to eat it. This is a great way to save time on busy cooking days!
Can I Freeze Leftover Stuffing?
Definitely! Leftover stuffing freezes wonderfully. Just place it in an airtight freezer-safe container or Ziploc bag, and it’ll keep for up to a month. To reheat, thaw it in the fridge overnight, then bake in the oven until it’s hot and crispy again. This is a great way to enjoy delicious stuffing anytime you have a craving!
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Side Dish Recipes
If you like this recipe, be sure to check out all of our other holiday recipes. Some reader favorites are:
- Crock Pot Stuffing
- Scalloped Potatoes and Ham
- Paula Deen Green Bean Casserole
- Canned Sweet Potato Casserole
- Jiffy Cornbread Dressing
- Jiffy Corn Casserole
- How to Make Jiffy Cornbread Better
- Crockpot Green Beans
BEST Baked Stove Top Stuffing Recipe
How to make the best ever Stove Top Stuffing in the oven. This doctored up version of store bought stuffing tastes homemade and delicious!
Ingredients
- 2 (6 oz) boxes Stove Top Stuffing Mix for Chicken
- 2 1/2 cups water or chicken broth
- 1/4 cup unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 cup celery, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh sage, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt (or to taste)
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs, beaten
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, and cook until the onions become translucent and tender, about 5 minutes.
- Stir in the dried cranberries, chopped pecans, parsley, sage, salt, and black pepper. Cook for another 2 minutes, then remove the skillet from the heat.
- In a large mixing bowl, combine the Stove Top Stuffing Mix with the vegetable mixture. Pour in the water and mix well. Allow the mixture to sit for a few minutes to fully absorb the liquid.
- Add the beaten eggs and grated Parmesan cheese to the stuffing mixture, and stir well until combined.
- Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
- Bake the stuffing in the preheated oven for 25-30 minutes, or until the top is golden brown and slightly crisp.
- Remove the dish from the oven and let it cool for a few minutes before serving.
Notes
Feel free to customize this recipe by adding other ingredients, such as cooked and crumbled sausage, diced apples, or fresh thyme. Just be sure to adjust the seasonings to taste.
To replace the fresh herbs with dried herbs, replace the 1/4 cup of fresh parsley with 1 heaping Tablespoon of dried parsley flakes, and replace the 1/4 cup of fresh sage with 1 Tablespoon of dried rubbed sage or 1 teaspoon of dried ground sage.
Nutrition Information:
Serving Size:
1/10Amount Per Serving: Calories: 305Total Fat: 13.1gCarbohydrates: 37.5gFiber: 3.1gSugar: 10.6gProtein: 10.6g
Nutrition information isn’t always accurate.
I hope you enjoy making and eating this delicious homemade Stove Top Stuffing Recipe as much as I do!
39 thoughts on “Stove Top Stuffing Recipe”
This looks yummy. How many does this typically serve? How would you go about doubling it? Extra time in oven, or do two separate baking pans?
Hi Zoie, This makes about 10 servings. I think you’d have the best results if you used two separate pans with the same baking instructionsto double this recipe. Hope that helps! -Alexa
If making ahead, at what temperature and for how long should it go in the oven?
Hi Sam, If you want to make this recipe ahead of time, you could make the stuffing in advance and then let it cool, cover it, and refrigerate it up to 2 days in advance. When you’re ready to bake it, preheat your oven to 350F and then reheat it for about 20-40 minutes, or until it’s heated through and the top is golden brown and slightly crisp (the time just depends on how crispy you’d like it to be). Hope that helps! -Alexa
The unbaked stuffing wouldn’t get too soggy overnight before baking? Thank you in advance.
Hi Jim, To make this in advance, the best way to do it is to cook it, let it cool, refrigerate it covered, then reheat it before you plan to serve it. I hope that helps and Happy Thanksgiving! -Alexa
If I bake it ahead of time, can it be heated in the microwave. Since baking turkey, it would be difficult to bake the dressing at the same time. Thanks.
Hi Aprile, I haven’t tried reheating the entire dish in the microwave, so I can’t say for sure how it would work out. If I were going to try, this is what I’d do. Make it up to 2 days in advance, let it cool, transfer it to a microwave-safe container, and store it in the fridge. When you’re ready to reheat it, let it sit on the counter for about 30 minutes. Remove the lid, and cover with a microwave-safe plate (to help retain moisture). Microwave for 5-6 minutes, stirring every 2 minutes, or until heated through. If you notice that it’s drying out or heating too quickly, mix in a splash of water or broth, and finish reheating it at medium power. Once it’s finished heating through, fluff it with a fork, and serve. If you’re just reheating individual portions, it wouldn’t take this long. Hope that helps! -Alexa
Can this be cooked inside the turkey?
Hi Kat, Yes, you can cook this stuffing inside the turkey instead of baking it separately, but you need to keep a few things in mind. 1) The stuffing needs to reach an internal temperature of 165F on an instant read thermometer to be safe to eat. 2) Stuffing the turkey will increase the overall cooking time of the turkey. 3) Don’t overstuff the turkey. The stuffing will expand as it absorbs the turkey juices, and overstuffed birds don’t cook as evenly. This recipe may make too much to all fit in the turkey. 4) Stuffing cooked inside the bird will be moist and dense because it absorbs the juices from the turkey as it cooks. If you prefer a drier, crisper stuffing, you might want to stick to baking it separately. 5) This recipe calls for eggs, which are not traditionally used in stuffing that’s cooked inside the bird. I would recommend omitting them if you plan to use this stuffing inside a turkey. 6) For food safety, remember to always stuff the turkey just before it goes into the oven, not ahead of time. Also, remove all stuffing from the turkey as soon as it’s done cooking. I hope that helps and Happy Thanksgiving! -Alexa
Hi, I am making homemade cranberry sauce for Thanksgiving, would it be ok to use that instead of the dried cranberry?
Hi Julie, I haven’t tested this recipe with cranberry sauce instead of dried cranberries, so I can’t say for sure. I think I’d prefer the flavor and look of stuffing made with dried cranberries instead of cranberry sauce. Stuffing made with cranberry sauce will have a sweeter overall flavor and will be a pink color. If you do decide to try it, just keep in mind that you might have to lower the other liquids in the stuffing a bit so that it doesn’t end up too wet. Hope that helps! -Alexa
hi julie
is it necessary to add eggs to this recipe? i would lije to make this recipe this thanksgiving 2023
Hi Toni, Eggs give stuffing a fluffier texture, so I prefer it with them. You don’t have to include them, but if you leave them out, you’ll likely need to add more broth to make up for the lost moisture. I hope that helps and Happy Thanksgiving! -Alexa
Hi Julie, I haven’t made this recipe yet. However, i’m really anxious to do so. I’m cutting the recipe in half because my kids don’t eat stuffing (where did I go wrong). Is there anything special I should do, or not do when halfing it?
Thank you Julie ~ I can’t wait to eat this ~ Kimberly Vernon
Happy Thanksgiving
Hi Kimberly, I haven’t tested this as a half batch, but it should work out great! Just cut all the ingredients in half (I’ll list them at the bottom of this comment), bake it in either an 8×8 or 9×9 pan instead of a 13×9 pan, and check it for doneness a few minutes early. I hope that helps and Happy Thanksgiving! -Alexa
1 (6 oz) box Stove Top Stuffing Mix for Chicken
1 1/4 cups water or chicken broth
2 Tablespoons unsalted butter
1/2 medium yellow onion, finely chopped (about 1/2 cup)
1/2 cup celery, finely chopped
1 clove garlic, minced
1/4 cup dried cranberries
1/4 cup pecans, roughly chopped
2 Tablespoons fresh parsley, finely chopped
2 Tablespoons fresh sage, chopped
1/4 teaspoon ground black pepper
1/8 teaspoon fine sea salt (or to taste)
1/4 cup freshly grated Parmesan cheese
1 large egg, beaten
Hey so when making a head of time of time do you also bake it then??
Thank you soo much for quick reply
I think I will probably bake today. I’m working till 6ish and having 10 of my friends and coworkers over at 7. My husband can take out of fridge for me. So there will be 12 of us. And yes, I must be crazy, thanks again, Cathy
Hi Cathy,
I just prepared this and have it already in a greased casserole dish. I forgot the parmesan cheese. Could I just sprinkle a bit on top?
Many thanks and Happy Thanksgiving!
Hi Christie, Yes, you can just sprinkle it on top and it should still turn out great! I’d lightly press it into the stuffing to help it adhere and form a delicious crust. If it starts browning too quickly before the rest of the stuffing is finished baking, you can loosely tent it with aluminum foil. I hope that helps and Happy Thanksgiving! -Alexa
Can this be made in a crockpot? Would I just dump everything in together at once?
Hi Jen, I haven’t tested this recipe in a slow cooker, so I can’t say for sure. I would definitely recommend following the instructions for sauteing everything first, rather than just dumping everything in. I’d also omit the eggs, double the butter, and add an additional 1/4 cup of broth. I think it will take 1.5-2 hours in HIGH to cook in the slow cooker (I’m not entirely sure on the timing since this recipe uses two boxes). Once it’s hot and cooked through, fluff it with a fork, and let it stand rest on the “keep warm” setting for at least 5 minutes, or until ready to serve. If you try it, please let me know how it goes! I hope that helps and Happy Thanksgiving! -Alexa
Just made this with two packages of gluten free stuffing mix. (One from Aldi, one from Aleia’s) Otherwise I followed the recipe exactly, with your tips on using dried herbs instead of fresh. It was amazing. Would definitely make again. Was just enough to serve 8.
Can you use cornbread stuffing? Thank you
Hi Bon, I haven’t tried it, but I think it would work out great. If you try it, please let me know how it goes. Happy Thanksgiving! -Alexa
My favorite stuffing! To cut down on sodium I used water instead of the broth and didnt add salt or the cheese. The stuffing was fluffy and light and the cranberries and nuts were a great addition.Thank you for a great recipe
I used sodium free chicken broth, made one box of stuffing with everything on your list except the salt, and it was quite tasty. Served with gravy, the salt was not missed. Thanks and Merry Christmas!
Hi this sounds delicious! I’m going to make this can I substitute raisins for cranberries? Thank you so much for all you do for all of us! Happy Thanksgiving!
Hi Cherie, Absolutely! Raisins would be a great substitute for cranberries in this recipe. Hope you have a Happy Thanksgiving! -Alexa
You don’t mention boiling the water first; is boiling not needed?
Since it will be baked, the water doesn’t need to be boiling first. Hope that helps! -Alexa
Sounds great! Can I use cornbread stuffing?
Hi Kendra, I’ve never tried this recipe with cornbread stuffing, but I think it would probably turn out great. If you try it, please let me know how it goes! -Alexa
I thought this was really good but it most definitely did not need the Parmesan cheese. I thought it did not blend well with the other flavors, so next time I would omit it completely.
Good evening Alexa, I’ve always ‘doctored’ up my stovetop dressing for Thanksgiving or Christmas but I like the measurements and herbs you’re adding so I’m looking forward to using your recipe. However, I’m going to freeze it prior to cooking on Thanksgiving day and wondered about how long it will require cooking in a 9” x 13” Pyrex dish and at what temperature I should set the oven. Looking forward to a relaxed and enjoyable Thanksgiving, even if I am inviting all the relatives . . .
Hi Edith, I think it will take about an hour to cook it from frozen at 350F covered with aluminum foil to the safe internal temperature of 165F. Once it reaches the safe internal temperature, remove the aluminum foil and cook for an additional 10 minutes or so, until the top is crisp and golden. Hope that helps and Happy Thanksgiving! -Alexa
Can I make this in an electric roaster oven? Any idea how long to cook for? I’m making enough for 50 people.
Hi Melissa, I’m sorry, I’ve never used an electric roaster oven, so I wouldn’t be able to give you instructions to cook it in one. If you try it, please let me know how it turns out though! -Alexa