HOME > Chowhound > Home Cooking >

Discussion

Making Stuffing on the Stove

So, living in NYC, I have a tiny oven that will barely fit my turkey and I'm not sure I would be able to cook stuffing in the oven at the same time. So, I need to be able to cook the stuffing on the stove top. Does anyone have any good recipes or tips or ideas to share? I'm looking to do a focaccia stuffing with mushrooms. And I made one in the oven last year (I was cooking at a friend's place who had two ovens) and it turned out really lovely. Can I just use the same recipe and technique for the stovetop and use a castiron skillet or something?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. We always put the stuffing in the turkey. Tastes much better than when it's cooked beside the bird.

    1. I don't see why you couldn't cook it in a large skillet with the lid on, as long as you make sure it stays wet.

      Also, you could cook it in the oven after you take your turkey out to rest.

      The stuffing sounds intriguing, do you have a recipe or are you winging it?

      1. I've always made stuffing on the stove. So long as you use good stock and add the drippings from the turkey, you will end up with a flavorful dish.

        1. JungMann is 100 correct. But you can make great stovetop stuffing even if the drippinigs aren't available. I've always made in-turkey and stovetop stuffing both. Nary a complaint and all equally consumed.

          2 Replies
          1. re: Sam Fujisaka

            Sam, I couldn't agree more; you can never have too much stuffing! I stuff cavity AND neck, and bake a casserole of stuffing as well. I think that the in-bird stuffing both seasons the meat and is seasoned by it in turn. Though I don't like salty foods, I have never felt that stuffing a brined bird makes a salty stuffing - perhaps if you used prepared stuffing mix or broth, but when I stuff a brined bird I am cutting up the bread and using home-made stock and/or apple cider to moisten it, with no added salt. Less liquid is needed for in-bird stuffing than for separately-baked. In-bird stuffing holds together better, so is neater for sandwiches. The extra flavor and crisper top layer created by oven browning the casserole stuffing is a bonus for the meal.

            1. re: greygarious

              I make stuffing from scratch, make stock from scratch, brine turky, and don't add salt to in-bird stuffing. A bit of salt in the stovetop stuffing, however.

          2. My mom has made stuffing in a crockpot before. The recipe is unaltered from her oven version.