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Stove top stuffing

The unhallowed reaches of Chris' headbones
2 servings
Prep info
20 minute prep + 5 minute cook
Prep time
Not set
Cook time
25 minutes
Time required
25 minutes
Oven preheat


  • Dry part
  • 3 oz dried bread cubes (see method!)
  • 1/2 t onion powder
  • 1 chicken stock cube
  • 1/2 t dried parsley
  • 1.5 t dried sage
  • 1.4 t freshly ground black pepper
  • 1/4 t dried garlic
  • Wet part
  • 6 oz water
  • 2 T butter


Cut approximately 4.5oz of bread into a variety of sizes of cube. Try to have a good mix of sizes from 6/7mm cubes down to crumbs, but avoid having a lot of crumbs - ideally, the sizes should be pretty balanced.

Place the cubed bread onto a baking sheet and bake for 10 to 15 minutes, mixing them up after each 5 minutes to make sure they dry evenly. Once the cubes are thoroughly dried, remove to a large mixing bowl to cool.

Crumble the sock cube into the cubes, and add the remaining dry ingredients, stirring well to mix.

Place the water and butter in a large pot and bring to a boil on the stove, mixing to ensure that the butter is evenly distributed. 

Add the dry ingredients to the pot, stir briefly to ensure that all the mix is in the water, and then place a lid on the pot.

Leave for 5 minutes, remove the lid, and fluff with a fork.


31 July 2016: The version I tried today had 1/2t of salt and 1/8t of celery salt in it, but the result was far too salty, so I've removed them from the ingredients above. This may need the stock cube halving too.