Upgrade Stove Top Stuffing in the Oven with fresh herbs and produce for a delicious, flavourful side dish that’s perfect for the holidays.
This easy and flavourful oven-baked stuffing is a perfect way to upgrade store-bought stuffing mix with fresh, wholesome ingredients.
Featuring sautéed vegetables, herbs, apple, and a touch of white wine, this dish combines savoury and sweet flavours for a crowd-pleasing side.
Whether you’re making it for Thanksgiving dinner, a Christmas party, or even just a cozy weeknight dinner. This stuffing is simple to prepare and packed with deliciousness. Plus, it’s versatile—perfectly customizable with your favourite seasonal ingredients!
Storage Instructions:
- Refrigeration:
- Store any leftover stuffing in an airtight container in the refrigerator. It can be kept for up to 3 to 4 days.
- Freezing:
- For longer storage, freeze the stuffing in an airtight container or freezer-safe bag. It will maintain its best quality for about 1 to 2 months.
- If freezing, it’s best to let the stuffing cool completely before placing it in the freezer.
- Reheating:
- To reheat refrigerated stuffing, place it in a baking dish, cover with foil, and warm it in a preheated oven at 350°F (175°C) until heated through (about 20-30 minutes).
- For frozen stuffing, thaw it in the refrigerator overnight before reheating, or reheat directly from frozen, adding a little extra time.
Ingredients & Substitutions
- Salted Butter – Adds richness to the sauteed vegetables. Can be swapped for unsalted butter (just add a bit more salt), or use olive oil for a slightly different flavour.
- Garlic Cloves – Fresh garlic brings depth. If you don’t have fresh garlic, 1 teaspoon of garlic powder can work as a substitute.
- Fresh Sage – Provides an earthy flavor that complements the stuffing. Dried sage (about a teaspoon) can be used if you don’t have fresh.
- Fresh Thyme – Offers a subtle herbal note. Dried thyme is a good substitute, about one teaspoon will suffice.
- Fresh Parsley – Adds a fresh, bright flavour. You can swap it with dried parsley or simply omit it if needed.
- Onion – Adds sweetness and depth to the stuffing. Shallots or leeks can be used as alternatives.
- Celery – Brings texture and a mild flavour to the stuffing. If you don’t have celery, carrots can be a sweeter replacement.
- Fennel Bulb – Adds a slight anise-like flavour. If fennel isn’t available, you can substitute with more celery.
- Kosher Salt – Enhances the overall flavour. Sea salt can be used in place of kosher salt.
- Ground Black Pepper – A standard seasoning to taste. Freshly ground black pepper gives the best flavour, but pre-ground works fine.
- Honeycrisp Apple – Adds sweetness and contrast. Any sweet-tart apple variety like Fuji or Granny Smith can work as a substitute.
- Baby Spinach – Adds nutrition and texture. Kale or Swiss chard can also be used in place of spinach.
- White Wine – Adds acidity and depth of flavor. If you prefer not to use wine, substitute with more broth or apple cider.
- Fresh Lemon Juice – Brings brightness to the dish. Apple cider vinegar can be used if you don’t have lemon juice.
- Fresh Parsley – Optional, but fresh parsley adds colour and flavour to the finished dish.
- Stuffing Mix – The main ingredient of the stuffing. You can use any brand or variety of seasoned stuffing mix, including cornbread or herb flavours.
- Dried Cranberries – Adds a touch of sweetness and texture. Raisins or dried cherries can work as an alternative, or you can leave them out.
- Turkey or Chicken Broth – Keeps the stuffing moist. Vegetable broth can be used for a vegetarian version.
Looking for More Holiday Side Dishes?
Check out more side dish recipes for the holidays!
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Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!
This Roasted Squash with Cranberry-Maple Glaze recipe makes for a perfect autumn side dish. A delicious Thanksgiving side dish!
How to Make Upgraded Stove Top Stuffing In The Oven
Yields: 10 Servings | Prep time: 15 Minutes | Cook time: 30 Minutes
Ingredients:
- 1/4 cup salted butter, softened
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium fennel bulb, diced
- 4 garlic cloves, minced
- 1 Tablespoon fresh sage, chopped
- 1 Tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 Honeycrisp apple, diced
- 3 cups baby spinach, chopped
- 1/4 cup white wine
- 1 Tablespoon fresh lemon juice
- 2 (6 oz.) packages of Stove Top stuffing mix (any flavour)
- 1/2 cup dried cranberries
- 2 Tablespoon fresh parsley, chopped (plus more for serving)
- 1/2 cup turkey or chicken broth
Directions:
Preheat your oven to 350°F and grease a baking dish. Set aside.
In a large pan over medium heat, melt 2 tablespoons of butter. Add the onion, celery, fennel, garlic, sage, thyme, salt, and pepper. Cook until the vegetables soften, about 4-5 minutes. (Image 1)
Stir in the diced apple and baby spinach, cooking until the spinach wilts and the apple softens. Pour in the white wine and lemon juice, allowing it to reduce by half, about 2-3 minutes. (Image 2)
Transfer the cooked mixture to a large bowl. Add both packages of Stove Top stuffing mix, dried cranberries, and parsley. Toss to combine.
Pour the turkey or chicken broth over the stuffing mixture, stirring until everything is well moistened but not soggy. (Image 3)
Transfer the stuffing into your prepared baking dish and dot with the remaining butter. (Image 4)
Bake in the oven for 25-30 minutes, or until the top is golden and slightly crispy.
Garnish with extra chopped parsley before serving.
Baked Stove Top Stuffing
Upgrade Stove Top Stuffing in the Oven with fresh herbs and produce for a delicious, flavourful side dish that’s perfect for the holidays.
Ingredients
- 1/4 cup salted butter, softened
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium fennel bulb, diced
- 4 garlic cloves, minced
- 1 Tablespoon fresh sage, chopped
- 1 Tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 Honeycrisp apple, diced
- 3 cups baby spinach, chopped
- 1/4 cup white wine
- 1 Tablespoon fresh lemon juice
- 2 (6 oz.) packages of Stove Top stuffing mix (any flavour)
- 1/2 cup dried cranberries
- 2 Tablespoon fresh parsley, chopped (plus more for serving)
- 1/2 cup turkey or chicken broth
Instructions
- Preheat your oven to 350°F and grease a baking dish. Set aside.
- In a large pan over medium heat, melt 2 tablespoons of butter. Add the onion, celery, fennel, garlic, sage, thyme, salt, and pepper. Cook until the vegetables soften, about 4-5 minutes.
- Stir in the diced apple and baby spinach, cooking until the spinach wilts and the apple softens. Pour in the white wine and lemon juice, allowing it to reduce by half, about 2-3 minutes.
- Transfer the cooked mixture to a large bowl. Add both packages of Stove Top stuffing mix, dried cranberries, and parsley. Toss to combine.
- Pour the turkey or chicken broth over the stuffing mixture, stirring until everything is well moistened but not soggy.
- Transfer the stuffing into your prepared baking dish and dot with the remaining butter.
- Bake in the oven for 25-30 minutes, or until the top is golden and slightly crispy.
- Garnish with extra chopped parsley before serving.
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Nutrition Information:
Yield:
10Serving Size:
1 cupAmount Per Serving: Calories: 127Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 415mgCarbohydrates: 14gFiber: 2gSugar: 9gProtein: 3g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!