Easy Homemade Stuffing (Stove Top Method)

5 from 10 votes

This easy homemade stuffing is a show stopper! Juicy mushrooms mixed with tasty Gruyere and shallots makes the best stuffing!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 214kcal

Place a large pan on the stove, turn the heat to medium.
Add olive oil and butter into the pan, once the butter is melted, add the onions to the pan and stir until softened and translucent.
Add in the shallot and garlic. Stir and cook for 5-8 minutes.
Add in celery and cook for 15 more minutes.
Add in mushrooms, cook for 10 minutes until their juice is released.
Add in dried tarragon, salt and pepper. Stir well.
Add croutons and mix well. Pour the vegetable stock slowly on the stuffing and mix.
Cover and cook for 20 minutes. Stir occasionally.
Mix in shredded gruyer cheese and once it's fully combined, transfer to your serving dish.
Serve warm with extra shredded gruyer.

I used store bought croutons to make this recipe but you can of course make your own homemade croutons using white bread or baguette.
Almost all types of mushrooms would work for this recipe. I like to use a combination of baby bella and white button mushrooms.
Tarragon is optional, however I strongly suggest you use it as it gives such a delicate flavor to the dish. Fresh tarragon is preferred but you can find dried tarragon in the spice section of many supermarkets.
This recipe is naturally vegetarian, however, you can use chicken broth instead of vegetable stock for a non-vegetarian version.
For gluten free stuffing, please use gluten free bread cubes or croutons and gluten free vegetable or chicken stock.

To bake the stuffing in the oven instead of stove top method:

Preheat the oven to 350f.
After mixing in the croutons and stock, give it a stir and add in the gruyer.
Transfer the stuffing to an oven safe dish, cover and bake in the oven for 25-35 minutes.
Serve warm.