Stonehouse Stuffing

Stonehouse Stuffing

Stonehouse Stuffing

Our Napa Valley Blend lends an almost sausage-like flavoring to the stuffing, with its fennel, sun-dried tomato and rosemary, but we also love the taste of our super comforting and homey OMG spice blend as a variation as well. OMG is our favorite go-to rub for our turkey too! Recipe adapted from Rick Rodgers “Farmhouse Herbed Stuffing” on

  • 1 stick of unsalted butter
  • 2 1/2 cups celery, diced
  • 3 cups onion or fennel (about 2 medium onions or fennel bulbs), diced
  • 4 Tbsp butter + 4 Tbsp Olio Santo, House Blend or Rosemary EVOO
  • 16oz stale bread cubes (about 1 loaf of bread)
  • 2 cups of vegetable stock (preferably homemade -see below)
  • 3 Tbsp of Napa Valley Blend or OMG
  • 1 Tbsp fresh sage, minced

In a 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing in a 12-inch, heavy skillet over moderately high heat, stirring often, until heated through, about 5 minutes.) Transfer the vegetables to a large bowl and add bread cubes, Napa Valley Blend or OMG, and sage. Warm the stock to steaming in a separate saucepan, and add to the bowl.

If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish.

If baking entire recipe as side dish: Preheat oven to 350°F and grease a 3-quart casserole or 9- by 13-inch baking dish. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

Homemade Vegetable Stock:
This stock is best made a few days ahead, to allow the flavors to develop. You you can also make this with vegetable/herb scraps, tops and stems that you save from cooking over a couple of weeks in a bag in the freezer. Just make sure to chop them before you freeze them so they're ready to go!

  • 2 medium onions and/or fennel
  • 2 Tbsp Olio Santo or House Blend EVOO
  • 1 small heart of celery, or the outer stalks of a large head
  • 2 large carrots
  • 1 parsnip
  • 5-6 black peppercorns
  • 1 bunch of Italian flat leaf parsley
  • 1 tsp kosher salt

Roughly chop the onions/fennel and place in a large Dutch oven or saucepan with the olive oil, over medium high heat. Allow to sweat, stirring occasionally. Meanwhile, roughly chop the other vegetables, adding them to the pot in turn. Cook for another 5 minutes, then add in 2 quarts of water, the peppercorns, parsley, and salt. Bring to a boil, then lower the heat, allowing it to simmer, uncovered, for 1 hour. Strain. Best if let sit for 2 days before using, to allow the flavors to develop. Makes one quart.

Leave a comment

* Required fields

Please note: comments must be approved before they are published.