I may receive commissions from purchases made through links in this article. Full Disclosure
It’s a bit of an understatement to say that I love stuffing. It’s one of my favorite side dishes and I wish I had it more often then just during the holiday season.
However, the stuff that comes in the classic box, the stuffing that I’ve grown up on and love is not healthy at all.
It’s full of awful ingredients such as MSG, high fructose corn syrup, soy, partially hydrogenated oils, a bunch of preservatives and many more unnatural ingredients.
This year, I wanted to make my own stuffing. I wanted to enjoy the dish without feeling like I was being the opposite of crunchy.
As it turns out, homemade stuffing is incredibly easy to make and the recipe I use tastes pretty close the the boxed stuff. I’ll be making my own stuffing from here on out.
Obviously, stuffing is usually based on bread. I’m leaving the bread choice up to you. Use your favorite bread for this recipe; homemade or store-bought, sourdough, cornbread, soaked, sprouted, etc. Whatever is your favorite can be used.
Stove Top Stuffing
8 slices of bread – cubed (or 4 cups dried bread cubes)
3 Tbs. butter
1 small onion – chopped
1 stalk of celery – chopped
3 cloves of garlic – minced
1/2 tsp. salt
1/2 tsp. ground sage
1/2 tsp. thyme
1 1/4 cups broth – (If using store bought broth you may need less salt)
Place cubed bread on baking sheet and toast under the broiler until lightly brown.
Toss the bread cubes around a bit and then place under broiler again to toast the other side.
Take out of broiler and put bread cubes aside to cool.
In medium sauce pan, melt butter. Add onion, celery, and garlic.
Saute until onions start to soften. Stir in salt, sage, and thyme.
Next add in the broth and heat to boiling.
Once you are at a boil, add in the bread cubes and stir quickly to incorporate them into the mixture. Remove pan from heat and cover with a lid.
Let stuffing sit for 5 minutes then serve.
Need more healthy holiday side dishes?
Sugar Free Cranberry Sauce
Mashed Sweet Potatoes with Sage Brown Butter