Learn how to make stove top stuffing in the oven with just a few simple ingredients. This stuffing recipe is a great addition to any holiday table or for an easy dinner.
Today we are sharing how to make Stove Top stuffing better by adding a few extra ingredients and baking it in the oven. This recipe can be made in less than one hour and is a classic side dish that the whole family will love.
Not just for Thanksgiving dinner, this is a great recipe that can be made ahead of time for an easy side during the week.
Stuffing mix – I am using Stove Top stuffing mix for this recipe but feel free to use your favorite brand like Pepperidge Farm. Also note, I am using chicken but turkey stuffing, cornbread, herbs, or any other flavor.
Butter – Unsalted butter or substitute with olive oil.
Chicken broth – You can use chicken broth or chicken stock for this recipe. Also feel free to substitute with vegetable broth.
Celery – 3-4 stalks of celery, diced. You can also leave out the celery if you prefer.
Onion – Make sure to dice onion into small pieces.
Poultry seasoning – This adds extra flavor and seasoning to the dish.
How to make Stove Top stuffing in the oven
Step one: Preheat oven to 350 degrees F. Place butter in a large skillet over medium heat. Stir in diced celery and onion. Saute onions and celery for 4-5 minutes or until it starts to soften.
Step two: Stir in poultry seasoning, stuffing mix, and chicken broth. Stir to combine. (If your skillet isn’t large enough you can combine everything in a large bowl.)
Step three: Lightly spray a baking dish with non-stick cooking spray. Place stuffing mixture into the dish. Bake for 20-25 minutes or until heated through.
- If you prefer a softer, more moist stuffing, you can cover the baking dish with foil while in the oven. If you like a crisper top, leave it uncovered while baking.
- You can use this recipe to stuff a turkey or chicken. Prepare the recipe as written and then instead of baking in a dish, stuff inside the turkey cavity.
You can make this super simple recipe your own by adding some of these extra ingredients.
Butter – If you don’t like butter, replace with 3 tablespoons of olive oil.
Protein – Try adding in 1 cup of cooked shredded chicken, ground beef or browned crumbled sausage into the stuffing mix.
Fruit – For a little sweetness, try adding in some diced apples or dried cranberries.
Vegetables – Want to add some extra veggies? Try adding some chopped mushrooms and or bell pepper with the onion and celery.
Seasonings – Like a little spice? Stir in a pinch of cayenne pepper, Cajun seasoning blend, or ground black pepper to the mix.
How to store
Store: Make sure to let the stuffing completely cool. Place in an airtight container and keep in the refrigerator until ready to reheat and serve.
Freeze: This also is a good recipe to freeze. Let it cool and then place in a freezer safe container. It will last 4-6 months. Let thaw in the refrigerator and then warm in the oven or microwave.
Can this be made ahead of time?
Yes, this dish can be prepared up to 2 days before serving. Make sure to cover the baking dish and store in the refrigerator until ready to heat and serve.
What to serve with stuffing
This is such a great side dish for so many meals. Try pairing it with things like:
- Pork chops or pork tenderloin
- Roast turkey or turkey meatballs
- Use to top this chicken stuffing casserole.
More easy side dishes
A few of our other favorite holiday side dishes.
Did you make this stuffing recipe? Be sure to leave a comment.
Stove Top Stuffing In Oven
- 2 boxes stuffing mix
- 2 1/2 cups chicken broth
- 4 stalks celery, diced
- 1/2 cup diced onion
- 1/2 teaspoon poultry seasoning
- 1/4 cup unsalted butter
- Preheat oven to 350 degrees F. Place butter in a large skillet over medium heat. Stir in diced celery and onion. Cook for 4-5 minutes or until it starts to soften.
- Stir in poultry seasoning, stuffing mix, and chicken broth. Stir to combine. (If your skillet isn't large enough you can combine everything in a large bowl.)
- Lightly spray a baking dish with non-stick cooking spray. Place stuffing mixture into the dish. Bake for 20-25 minutes or until heated through.
I added craisins, and made my own poultry seasoning.
Your recipe saves on the drawn out process of scratch superbly!
***I have pears that I thought would be a good add.
Recipe keeper I will make again.
I need enough for 12 people. Just double everything in the recipe? I’m using a a very large aluminum pan. thnx
Yep just double the recipe. Hope you enjoy!
When doubling the recipe how much longer does it need to be in the oven?
It shouldn’t take much longer. Check around 25-30 minutes.
Do you bake covered or uncovered?
Bake it uncovered 🙂 If you are reheating you can cover it so it doesn’t burn.
I tried it in my cast iron skillet and it turned out great, especially with the crunch I was able to add. One thing I also added was.two tablespoons of bacon drippings.
I made two pans! With one, I added two small cans of mushrooms, to the celery and onions(I didn’t have fresh) Both pans were delicious! So moist! Thank you!
Yay so glad you enjoyed!
Can I bake this at 375 because all my other casseroles are to baked at that temperature?
Yes you can bake at 375 if you need to
If I was to add another box of stuffing, how much more chicken broth should I add?
if you have 3 boxes of stuffing I would recommend an extra 1/2 cup of broth.
Your baking time in the recipe says 3 hrs 20 minutes. Should only be 20-25 minutes.
Yes 20-25 minutes
I only have one box and a small group, how would I half this?
You can half the remaining ingredients.
What if u don’t have chicken broth, celery,or unsalted butter, what if I use sage, bellpeper, cooking oil, and 2 boxes of stove top will that do
You can substitute chicken broth with water. You don’t need the celery. The butter is used to cook the celery and onion. You could use a tablespoon of olive oil to cook the bellpepper and sage. And yes, use the 2 boxes of stuffing. Hope you enjoy 🙂
What size banking dish?
You can use a 9×11 or 9×13
This looks like the real deal. Looked at many make ahead recipes this seems to be the right one. One important question for me. Can I make and bake it today/tonight and then tomorrow put it in a crock pot on low for how many hours? 3 on low? Thanks. Hope you get it in time to anwser.
You can for sure make it ahead, bake it today and then warm up tomorrow. I haven’t tried warming it in a slow cooker but I think it would work. Just put it on low. You might want to add a small splash of chicken broth or water just to moisten it back up. Hope this helps.
Heather in VA
Thanks you so much for this recipe. I love stove top stuffing much more than the Pepperidge farm and I love how it is like my moms but with Stove Top. You have helped create a new tradition!
So happy you liked it!
How many people will this recipe feed as a side for thanksgiving. You may have noted this but I missed it.
Thank you in advance
This recipe will feed about 6 people. Hope you have a great holiday!
Anyone make this the night before then or in the oven the next day?
This can be made the night before and baked the next day.
Yes, I always make it the day before. Less to do on the big day and it’s good.
If you make it in advance, do you BAKE it before putting in fridge overnight and then reheat? Or are you mixing everything, including broth, but not baking in oven until day of? I am NOT stuffing a turkey. This is a side dish 🙂
You can do either. If you do bake it before putting in the refrigerator, just make sure to let it cool before covering tightly and then refrigerating.
What’s is the temp for reheat and how long do you leave it in for?
You can reheat it at 350 degrees. I would start with 10-15 minutes and then check to see if it has warmed through. You might also want to keep it covered with foil while reheating in the oven.