One-Pot Savory Herb Stuffing

This one-pot savory herb stuffing is buttery, flavorful, and perfectly crisp on the edges while soft inside. A classic Thanksgiving side that’s easy to make on the stovetop — no oven required! 

Servings: 6 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins 

Equipment: 

– Large skillet or pot 

– Wooden spoon 

– Measuring cups and spoons 

– Knife and cutting board 

Ingredients: One-Pot Savory Herb Stuffing

– 6 cups cubed bread (day-old preferred) 

– 1/4 cup butter 

– 1/2 onion, finely chopped 

– 2 celery stalks, diced 

– 1 1/2 cups chicken or vegetable broth 

– 1 tsp dried sage 

– 1/2 tsp thyme 

– 1/4 tsp rosemary 

– Salt and pepper to taste 

Instructions: One-Pot Savory Herb Stuffing

1. Melt butter in a large skillet over medium heat. 

2. Add onion and celery; cook 4–5 minutes until softened. 

3. Stir in sage, thyme, and rosemary; cook 1 minute until fragrant. 

4. Add bread cubes and toss to coat in butter and herbs. 

5. Pour in broth gradually, stirring until the mixture is moist but not soggy. 

6. Cover and cook for 10 minutes on low heat until heated through. 

7. Fluff with a fork and serve warm. 

Nutrition Facts (Per Serving): 

Calories: 230 | Protein: 5g | Fat: 8g | Carbs: 32g 

Expert Tips: 

– Use day-old or toasted bread for best texture. 

– For extra flavor, mix in chopped apples or sausage. 

– Add fresh parsley before serving for color. 

– Can be made ahead and reheated on the stovetop or oven.

One-Pot Savory Herb Stuffing

This one-pot savory herb stuffing is buttery, flavorful, and perfectly crisp on the edges while soft inside. A classic Thanksgiving side that’s easy to make on the stovetop — no oven required!

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Ingredients Equipment Method Notes

Ingredients

  

• – 6 cups cubed bread day-old preferred
• – 1/4 cup butter
• – 1/2 onion finely chopped
• – 2 celery stalks diced
• – 1 1/2 cups chicken or vegetable broth
• – 1 tsp dried sage
• – 1/2 tsp thyme
• – 1/4 tsp rosemary
• – Salt and pepper to taste

See also  Dump-and-Go One-Pot Loaded Potato Soup

Equipment

• – Large skillet or pot
• – Wooden spoon
• – Measuring cups and spoons
• – Knife and cutting board

Method

 

1. Melt butter in a large skillet over medium heat.
2. Add onion and celery; cook 4–5 minutes until softened.
3. Stir in sage, thyme, and rosemary; cook 1 minute until fragrant.
4. Add bread cubes and toss to coat in butter and herbs.
5. Pour in broth gradually, stirring until the mixture is moist but not soggy.
6. Cover and cook for 10 minutes on low heat until heated through.
7. Fluff with a fork and serve warm.

Notes

Nutrition Facts (Per Serving):
Calories: 230 | Protein: 5g | Fat: 8g | Carbs: 32g

Expert Tips:
– Use day-old or toasted bread for best texture.
– For extra flavor, mix in chopped apples or sausage.
– Add fresh parsley before serving for color.
– Can be made ahead and reheated on the stovetop or oven.

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