Stove Top Stuffing In The Oven

4.98 from 124 votes
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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.

Wooden spoon scooping stuffing.


 

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.

Ingredients needed

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.

Box of stuffing mix, bowl of chicken broth, diced celery, onion, seasoning, and butter.

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.

Skillet with butter, diced onion, and celery.

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.)

Skillet with bread crumbs and diced celery.

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.

White casserole dish with stuffing.

Recipe tips

  • 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.

Variations

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:

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.

Wooden spoon scooping stuffing.
4.98 from 124 votes

Stove Top Stuffing In Oven

By Heather
Learn how to make Stove Top stuffing in the oven.
Prep: 15 minutes
Cook: 3 hours 20 minutes
Total: 35 minutes
Servings: 6

Ingredients 

  • 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

Instructions 

  • 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.

Video

Nutrition

Calories: 85kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 391mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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Recipe Rating




104 Comments

      1. 5 stars
        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.

  1. 5 stars
    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!

  2. 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

    1. 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 🙂

      1. 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.

      2. Hi Ann,
        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.

  3. 5 stars
    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!

  4. 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

      1. 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 🙂

      2. 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.

      3. 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.