Homemade Stovetop Stuffing
So much tastier than the boxed stuff, & easy to make!
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Equipment List
- Dutch oven or heavy-bottom pot with lid
- 2 Baking sheets
- Parchment paper
Ingredients
- 2 Tbsp bacon grease
- 1/2 yellow onion- diced
- 1 large carrot- peeled and diced
- 1 stalk celery- diced
- 1 clove garlic- minced
- 1/8 c white wine
- 3 Tbsp butter
- 6-7 c bread (see prep step)- I used 2 c each of wheat, white, & sourdough.
- 1 1/2 c chicken stock
- 1 1/2 Tbsp fresh sage- chopped
- 1 1/2 Tbsp fresh thyme- chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
Preparation Instructions
- Dice all veggies (small dice)
- Mince garlic
- Chop fresh sage and thyme
- Cube bread & place on 2 baking sheets in a single layer. Bake at 400 degrees for 5 minutes. Cool. completely.
Cooking Instructions
- Preheat to 187°F
- Add 2 Tbsp bacon grease to pan
- Add 1/2 yellow onion to pan
- Add 1 large carrot to pan
- Add 1 stalk celery to pan
- Stir ingredients
- Continue sautéing vegetables, stirring frequently.
- Add 1 clove garlic to pan
- Stir ingredients
- Add 1/8 c white wine to pan
- Stir ingredients
- Add 3 Tbsp butter to pan
- Stir ingredients
- Add 6-7 c bread (see prep step) to pan
- Stir ingredients very gently to coat bread cubes
- Add 1 1/2 Tbsp fresh sage and 1 1/2 Tbsp fresh thyme to pan
- Stir ingredients gently
- Add 1 1/2 c chicken stock to pan
- Add 1 tsp sea salt and 1/2 tsp black pepper to pan
- Stir ingredients gently until fully incorporated
- Remove from heat
- Cover tightly and allow to sit for 10 minutes
Finishing Instructions
- If you prefer a crunching stuffing, place finished recipe in a greased baking dish and bake at 400 degrees for 8 minutes.