Stove Top Stuffing Recipe


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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.


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.

The labeled ingredients for stove top stuffing directions.

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.

Heating a large skillet then melting butter then adding in onions, garlic, and celery to the pan.

Add the Extras: Stir in the cranberries, pecans, parsley, sage, salt, and pepper. Cook it all together for a couple more minutes.

Sauteing the vegetables in a hot skillet then adding cranberries, pecans, and fresh herbs to the pan.

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.

Mixing the stove top stuffing and ingredients in a large mixing bowl then adding in water to soak.

Add the Final Touches: To this mixture, add your beaten eggs and grated Parmesan cheese. Stir it all until it’s well mixed.

Adding beaten eggs and parmesan cheese to the soaked stuffing mixture and mixing thoroughly.

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.

Before and after baking the stuffing in a casserole dish in the oven.

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.

An overhead image of a fully cooked stuffing dish in a casserole dish with fresh sage on top.

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.

A casserole dish filled with freshly baked stuffing with cranberries and celery throughout.

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?

Yes, you can prepare uncooked stuffing ahead of time and refrigerate it. Just make sure to keep it covered, and keep in mind that you may need to increase the cooking time slightly since it will be starting from a colder temperature.

An overhead image of a casserole dish filled with stuffing with a scoop missing on the edge.

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.

Lifting the stovetop stuffing on a serving spoon to show the inside texture.

Can I Make Stove Top Stuffing Ahead Of Time? 

Absolutely! You can prepare the stuffing a day ahead, just keep it covered in the refrigerator. When you’re ready to serve, pop it in the oven and bake until it’s heated through and crispy on top. 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

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A Pinterest pin image with a picture of stove top stuffing directions with title text at the top.

Side Dish Recipes

If you like this recipe, be sure to check out all of our other holiday recipes. Some reader favorites are:

Yield: 10 servings

BEST Baked Stove Top Stuffing Recipe

The best stove top stuffing directions 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!

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 55 minutes


  • 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


  1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the beaten eggs and grated Parmesan cheese to the stuffing mixture, and stir well until combined.
  6. Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
  7. Bake the stuffing in the preheated oven for 25-30 minutes, or until the top is golden brown and slightly crisp.
  8. Remove the dish from the oven and let it cool for a few minutes before serving.


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:


Amount Per Serving: Calories: 305Total Fat: 13.1gCarbohydrates: 37.5gFiber: 3.1gSugar: 10.6gProtein: 10.6g

Nutrition information isn’t always accurate.


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I hope you enjoy making and eating this delicious homemade Stove Top Stuffing Recipe as much as I do!

The best stove top stuffing directions recipe.

25 thoughts on “Stove Top Stuffing Recipe”

  1. 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

    • Hi Sam, If you want to make this recipe ahead of time, you could prepare the stuffing up until the point of baking 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 bake it for about 30-35 minutes, or until it’s heated through and the top is golden brown and slightly crisp. Depending on how cold the stuffing still from the fridge, it might need a few extra minutes in the oven. Hope that helps! -Alexa

  2. 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

    • 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 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 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

  3. 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

        • Hi Cathy, To make this ahead of time, I’d prepare everything as instructed, but leave out the eggs and cheese and store it unbaked in the refrigerator. The final texture will taste better if you add those ingredients just before baking. When you’re ready to bake it, mix in the eggs and cheese, and bake as instructed. You may need to bake it a little longer since the mixture will be cold. If you store it in the refrigerator in the dish you plan to bake it in, I’d recommend letting it sit on the counter for 30 minutes before adding in the eggs and baking. I hope that helps and Happy Thanksgiving! -Alexa

  4. 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

  5. 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

    • 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

  6. 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.

  7. 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

  8. 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!


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