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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.