Fresh Milled Flour Stove Top Stuffing

I’ve always loved Stove Top Stuffing. The chicken version was my absolute favorite! Many meals, I ate it for lunch with some hominy on the side. (I wasn’t the best eater as a teen, LOL) I gave up the boxed mix up when I went gluten-free, so I wanted to make my own version that I could eat using freshly milled flour!

I’ve been making so much of my new artisan bread lately, that I thought it would be perfect for homemade stuffing. I tried different amounts of bread, broth, butter, and seasonings to get the flavor and texture just right. When I finally landed on this recipe, the smell of the seasonings coming from the pan brought back so many memories! I knew this had to be the one!

The best part, besides how good it tastes, of course, is that you don’t have to save it just for Thanksgiving! I’ve been eating it for lunch lately with a little protein and a veggie on the side. Grown up stuff right there! LOL!

Recipe Ingredients:

You’ll need the following ingredients to make this homemade Stove Top Stuffing:

• Freshly Milled Flour Bread
• Butter
• Chicken Broth
• Dried Minced Onion
• Dried Parsley
• Poultry Seasoning
• Rubbed Sage
• Garlic Powder
• Black Pepper
• Salt, if needed

Ingredient Notes:

• Fresh Milled Flour Bread: I use my Fresh Milled Flour Artisan Bread for this recipe. I cut my bread into 1/2-inch cubes so the pieces are a little larger than traditional boxed Stove Top stuffing. If you prefer smaller pieces, you can cut them smaller!
• Butter: I prefer salted butter for the flavor it adds. I tried this recipe with unsalted butter and added salt. We found it lacked in flavor.
• Dried Minced Onion: Gives the stuffing onion flavor without having to chop and cook fresh onions.
• Poultry Seasoning: This is one of the main seasonings that gives the stuffing it’s familiar flavor.
• Rubbed Sage: Adds that traditional stuffing flavor. I used rubbed sage rather than ground sage in this recipe.
• Salt: Only add additional salt after you have tasted the recipe. The butter has salt and the chicken broth, so please taste after it’s fixed.

How to make Fresh Milled Flour Stove Top Stuffing

Grab the full recipe card with exact ingredient amounts below

Step 1: Cut the bread into ½-inch cubes and spread evenly on a baking sheet. Bake at 250°F until completely dry and crisp, stirring occasionally.

Step 2: Melt the butter in a large saucepan. Add the chicken broth, dried minced onion, parsley, poultry seasoning, sage, garlic powder, and black pepper. Bring to a simmer.

Step 3: Remove from the heat and stir in the dried bread cubes until evenly moistened.

Step 4: Cover and let stand for 5 minutes. Fluff gently with a fork.

Step 5: Add additional warm broth if needed until the stuffing reaches your desired consistency. Taste and add salt if needed.

Recipe Note: Different breads absorb different amounts of broth. Start with 2 1/2 cups and add more as needed. The stuffing should be moist and tender without becoming mushy.

Storage and Reheating:

Storage: Store leftover stuffing in the refrigerator in an airtight container for up to 3-4 days.

Reheating: Reheat in a covered saucepan over low heat or in the microwave until heated through. I like to add a splash of chicken broth or water over the top of the stuffing to loosen it up again.

Freezing: I don’t recommend freezing this stuffing, as the bread can become too soft and mushy once thawed.

Additions and Substitutions

Bread: You can use any homemade bread in place of my freshly milled artisan bread.

Broth: Use vegetable broth in place of the chicken broth.

Butter: Unsalted butter can be used instead. Adjust the salt to taste.

Celery: I’m not a fan of celery, so I left it out! But if you love it, you can add finely chopped celery to the butter and cook until tender before adding the broth.

Onion: Substitute finely diced fresh onion for the dried minced. Cook it in the butter until softened.

Herbs: Add a little extra sage or poultry seasoning if you want a stronger herb flavor.

FAQs about Homemade Stove Top Stuffing with fresh milled flour

Can I make Stove Top Stuffing with homemade bread?

Yes! Homemade bread works great for stuffing. I use my freshly milled flour artisan bread, but you can use any bread you have on hand. Just make sure the bread cubes are completely dried before adding them to the broth.

Do I have to dry the bread before making stuffing?

Yes! I highly recommend it! Drying the bread helps it absorb the seasoned broth without becoming too mushy. Even bread that is a few days old may still have to much moisture.

Why is my homemade stuffing too dry?

Different breads absorb different amounts of liquid. If your stuffing seems too dry after resting stir in a litte additional warm chicken broth until it’s as moist as you like.