Stove Top Stuffing in the Oven

With just a few simple additions, you can transform store bought stuffing mix into a delicious and easy holiday side dish. Bake Stove Top Stuffing in the oven for a crisp, herby, and buttery stuffing recipe that requires less than 15 minutes of prep time!

Easy Stove Top Stuffing Recipe

I’ve tried for several years to fall in love with a stuffing recipe that doesn’t come from a box. I grew up eating Stove Top Stuffing every year, and despite what my fully developed brain tells me “should” be the best, store bought stuffing still reigns supreme in my heart.

This Italian Sausage Cornbread Stuffing made a valiant effort to claim the number one spot, but in the end, nostalgia always wins, especially on Thanksgiving.

The heart wants what the heart wants, and my heart desperately wants a big scoop of Stove Top Stuffing sitting next to my Oven Roasted Turkey and Crock Pot Mashed Potatoes.

Turns out, the answer to this “problem” is to just surrender! I took the box mix and jazzed it up with fresh veggies, herbs, and plenty of butter. Then I baked Stove Top Stuffing in the oven to give it those browned crispy edges that are the hallmark of homemade stuffing.

The result delivers big on nostalgia while still feeling homemade. It’s a win all the way around!

Why You’ll Love This Making Stove Top Stuffing in the Oven

• It’s super speedy. You gotta love a shortcut, especially around the holidays. Starting with a box mix makes your prep time only 15 minutes!
• It’s make ahead friendly. This dish can be prepared the night before you bake it, lightening the load for Thanksgiving day.
• It’s so delicious! Ultra savory, buttery, and filled with Stove Top’s signature seasonings and fresh herbs, this stuffing recipe is sure to be a crowd pleaser.

Key Ingredients

• Butter– Plenty of unsalted butter gives the stuffing AND the veggies great flavor.
• Onions and celery– Adding some fresh sauteed veggies helps the stuffing mix feel homemade.
• Fresh herbs– I used a combination of sage, rosemary, and thyme, which are often sold together in the grocery store as a “poultry mix.” You can use any combination that you prefer. If using dried herbs, reduce the amount by half.
• Stove Top Stuffing Mix– This is the stuff I was raised on, so I’m obviously partial to it. You can use the turkey or chicken mix. You can also substitute Pepperidge Farm’s stuffing mix. Follow their instructions for the amount of liquid.
• Chicken broth– Subbing low sodium chicken broth for the water gives store bought stuffing an instant flavor boost.
• Eggs– Eggs act as a binder for stuffing, adding moisture and giving it a more cohesive, less crumbly texture.

How to Make Stove Top Stuffing in the Oven

Step 1: Saute veggies and herbs. In a sauce pot, melt butter. Add celery and onions and saute until softened, 5-6 minutes. Add a bit more butter and the herbs, stirring for about a minute, until the butter is melted.

Step 2: Stir together. Pour the celery and onions into a greased casserole dish. Top with stuffing mix. Pour the chicken broth evenly over the top, followed by the eggs. Stir the mixture very well, until all the breadcrumbs are moistened, and eggs and veggies are fully incorporated.

Step 3: Bake in a 350 degree oven for 20-25 minutes, or until the top is golden brown and crisped.

Variations on Baked Stove Top Stuffing

There are so many other ways to customize this stuffing to your liking. Here are a few more to try:

• Make it meaty: Add sauteed Italian sausage or hunks of turkey or chicken.
• Add some Autumn fruits: Diced apple and dried cranberries are both great additions to stuffing.
• Add some chunkier bread pieces: If you love a chunkier stuffing with big hunks of crusty bread, add in some bigger chunks of sourdough or dried up cornbread pieces. If you add more bread, you’ll also want to increase the liquid by ½ cup.

FAQs

Can I double this recipe?

You can, but I would suggest baking it in two separate 9 x 13 inch pans, rather than in the same one. The thinner layer of stuffing bakes more quickly and has a nicer ratio of crisped topping to dense filling, in my opinion.

How soggy should stuffing be before baking?

Stuffing should look fully moistened but not wet or soupy. If you’re preparing the stuffing in advance, you might want to add an extra splash of chicken broth before baking. Give the stuffing a good stir to check to see how dry or moist it is before adding additional liquid.

Should you bake stuffing covered or uncovered?

I prefer to bake stove top stuffing uncovered to help the edges get nice and crispy. The only time I cover stuffing is if I’m making it advance and reheating it, as I don’t want it to get too dry.

What can I do with leftover stuffing?

Our favorite way to eat leftover stuffing is to turn it into a hash. We heat butter over medium high heat in a skillet, then add the stuffing, smashing it down so it gets nice and browned on the edges. Serve it with a side of over easy fried eggs for a fantastic breakfast!

You can also make leftover stuffing muffins or add it to an epic leftover Thanksgiving food sandwich.

More Holiday Side Dishes to Add to Your Menu

• ½ cup unsalted butter (divided)
• 3 celery ribs (diced)
• 1 small yellow onion (diced)
• 3 Tablespoons mixed chopped fresh herbs (I used sage, rosemary, and thyme)
• 2 boxes Stove Top Chicken or Turkey Stuffing mix
• 2 ½ cups low sodium chicken broth
• 2 eggs (beaten)

• Preheat the oven to 350 degrees. Grease a 9 x 13 inch casserole dish.

• In a sauce pan, melt 6 Tablespoons of the butter over medium heat. Add the celery and onions and saute until softened, 5-6 minutes. Add the rest of the butter and the chopped herbs, stirring for about a minute, until the butter is melted.

• Pour the celery and onion mixture into the prepared casserole dish. Top with the stuffing mix. Pour the chicken broth evenly over the top, followed by the eggs.

• Stir the mixture very well, until all the breadcrumbs are moistened, and eggs and veggies are fully incorporated. Smooth the top.

• Bake for 20-25 minutes, until the mixture is golden brown and crisped on top. If you want it crispier, bake an additional 5 minutes.

• Stuffing can be assembled the night before serving. Store covered in the fridge. Bring to room temperature about 30 minutes before baking. If the stuffing mix looks dry, add a few extra splashes of chicken broth before baking.
• Leftovers keep in the fridge for up 5 days.

Keyword baked stove top stuffing, stove top stuffing in the oven

Calories: 240kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 525mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.3mg