Bread Stuffing (Made On Top of The Stove)


Most bagged stuffing in grocery stores contains ingredients that you can’t pronounce…good advice: if you can’t pronounce it, don’t put it in your mouth! Here’s a recipe for quick stove top stuffing using a loaf of bread of your choice.


10 Servings


20 Minutes


30 Minutes


bread, pork sausage


      • 9 cups (1 loaf) soft bread cubes
      • 1 pound bulk pork sausage, crumbled & browned
      • 1 1/2 cups chopped celery with leaves
      • 1 1/2 cups chopped sweet onions
      • 2 teaspoons minced garlic
      • 1 teaspoon sea salt
      • 1 teaspoon white or black pepper
      • 1 teaspoon parsley
      • 1 teaspoon sage
      • 1 teaspoon rosemary
      • 1 teaspoon thyme
      • 1 teaspoon tarragon
      • 1 teaspoon celery seed
      • 1 teaspoon onion powder
      • 1 teaspoon garlic powder
      • 1 cup butter
      • 1 cup chicken stock
      • 1 1/2 cups sliced fresh muschrooms OR
      • 8 ounces canned mushrooms, no salt, stems & pieces
    • 1 cup whole cranberries (optional)


      1. Cut up the loaf of bread into cubes (3 slices in each direction). Put bread cubes in a deep dutch oven or soup pan.
      1. Brown the sausage, celery, and onions in a frying pan. Add the sausage mixture from the frying pan to the bread cubes in the deep pan.
      1. Add the seasonings, butter, chcken stock, mushrooms, and cranberries to the frying pan. Heat until steaming. Pour over the bread and sausage mixture.
    1. Gently mix with a large cooking spoon until evenly mixed. Let sit 5-10 minutes before serving, so the bread soaks up the butter and chicken stock.