Stove Top Stuffing in the Oven

Ingredients

• 113 g (½ cup), dividedunsalted butter
• 3celery ribs, diced
• 1 smallyellow onion, diced
• 45 ml (3 tablespoons)mixed fresh herbs, chopped (sage, rosemary and thyme)
• 2 boxesStove Top Chicken or Turkey Stuffing mix
• 600 ml (2½ cups)low-sodium chicken broth
• 2eggs, beaten

Instructions

1. 1

   Prepare the dish

   Heat the oven to 175°C (350°F). Grease a 23 x 33 cm (9 x 13 inch) casserole dish.

2. 2

   Soften the vegetables

   Melt 6 tablespoons (about 85 g) of the butter in a saucepan over medium heat. Add the celery and onion and sauté for 5–6 minutes, until softened. Add the remaining butter and the chopped herbs; stir for about 1 minute, until the butter has melted.

3. 3

   Layer the ingredients

   Tip the celery and onion mixture into the prepared casserole dish and spread the stuffing mix over it. Pour the chicken broth evenly over the top, then add the beaten eggs.

4. 4

   Mix and smooth

   Stir thoroughly until all the breadcrumbs are moistened and the eggs and vegetables are evenly incorporated. Smooth the top.

5. 5

   Bake until golden

   Bake for 20–25 minutes, until golden brown and crisp on top. For a crispier finish, bake for an additional 5 minutes.

What is oven-baked Stove Top stuffing?

Stuffing is a familiar American side dish, especially at holiday meals, made here with a boxed stuffing mix and baked in a casserole dish. The mix provides the seasoned breadcrumb base, while celery, onion and fresh herbs add a home-cooked touch.

This version works by combining the sautéed vegetables and melted butter with broth and eggs before baking. The result is a moist interior with a browned, crisp top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 6g protein, 27g carbs, 12g fat.

The stuffing mix and onion supply most of the carbohydrates, while the butter contributes much of the fat and the eggs and stuffing mix provide some protein. Serve it with vegetables and a protein-rich main to round out the plate.

The role of the vegetables

Celery: diced celery softens in the butter and adds a mild savoury flavour and a little texture to the stuffing.

Onion: the diced yellow onion cooks alongside the celery, becoming tender before it goes into the casserole.

Fresh herbs: sage, rosemary and thyme give the dish an aromatic lift; chop them before adding so they are distributed through the mixture.

Why sauté the aromatics first?

Soften the celery and onion over medium heat for 5–6 minutes before assembling the casserole. This gives them a head start so they are tender by the time the stuffing has baked.

Add the herbs and remaining butter at the end of the sauté. Stir for about a minute, just until the butter melts and the herbs are mixed through.

Getting the moisture right

Even pouring: spread the broth over the stuffing mix rather than tipping it all into one spot. This helps the breadcrumbs moisten throughout.

Thorough mixing: stir until no dry patches remain and the eggs and vegetables are incorporated. Smooth the surface before baking for an even finish.

How to tell when it is done

Bake for 20–25 minutes at 175°C (350°F), watching for a golden-brown top. The recipe’s doneness cue is a crisped surface.

For a crisper top, leave the casserole in the oven for 5 more minutes. Check the surface as it bakes so it reaches your preferred degree of browning.

Serving it with a meal

Serve the stuffing warm as a side at a holiday meal or alongside a roast dinner. Its savoury, herby flavour pairs naturally with other meal components such as vegetables and a main protein.

For a balanced plate, add a generous serving of vegetables alongside the stuffing rather than relying on it as the only side.

Recipe notes & tips

• Dice the celery and onion evenly so they soften at a similar rate.
• Keep the pan over medium heat while softening the vegetables.
• Pour the broth evenly over the stuffing mix to help moisten all the breadcrumbs.
• Stir thoroughly before baking, checking for dry patches.
• Bake for the additional 5 minutes only if you want a crispier top.

Variations

• Herb mix: use the suggested sage, rosemary and thyme, or adjust their proportions to suit your preference.
• Turkey stuffing: choose the turkey version of the boxed stuffing mix for a variation on the chicken mix.
• Chicken stuffing: use the chicken version of the boxed mix for its savoury base.
• Broth choice: use low-sodium chicken broth as specified, whichever boxed mix you choose.

Common mistakes to avoid

• Dry patches: stir thoroughly until all the breadcrumbs are moistened before baking.
• Uneven moisture: pour the broth evenly across the stuffing mix rather than in one place.
• Firm vegetables: sauté the celery and onion for the full 5–6 minutes, until softened.
• Pale top: bake until the surface is golden brown, using the additional 5 minutes if you want it crisper.
• Overbrowning: check the top during the optional extra baking time and stop when it reaches your preferred colour.

How to store

Cool leftovers, cover and refrigerate them promptly; use within 3–4 days. Reheat portions in the oven or microwave until piping hot, adding a little broth if the stuffing seems dry.

Frequently asked questions