Homemade Stovetop Stuffing

By hicksofmarvin

Ingredients

• 10 slices sourdough bread, diced into 1/2-inch cubes
• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 1 cup chicken stock, or more, to taste
• 2 tablespoons chopped fresh parsley leaves

Preparation

Step 1

Preheat oven to 400 degrees F.

Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.

Melt butter in a large skillet over medium high heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in sage, thyme and rosemary until fragrant, about 1 minute.

Stir in bread cubes and gently toss to combine. Stir in chicken stock and parsley; cover and remove from heat. Let sit for 10 minutes.

Serve immediately.