Stovetop Stuffing
Description
Chef John's stovetop stuffing made with French bread and herbs is the perfect side when your oven is already full of other holiday dishes.
Ingredients
•
8 cups cubed day-old white French bread, dried
•
1 1/2 sticks unsalted butter, divided
•
1 large yellow onion, diced
•
1 1/2 cups diced celery
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1 1/2 teaspoons kosher salt
•
1 1/2 teaspoons dried sage
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1/2 teaspoon dried thyme leaves
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2 1/2 cups turkey broth
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1/2 cup chopped fresh Italian parsley
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1 tablespoon minced fresh rosemary
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1 large egg, beaten
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1 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
Directions
1
Gather all ingredients.
2
Add dry bread cubes to a large mixing bowl and set aside.
3
Melt 1 stick of butter in a large skillet over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
4
Remove from heat and pour over bread cubes. Toss with a large spoon until bread is evenly saturated.
5
Let mixture sit for 15 minutes, tossing occasionally, to cool slightly.
6
Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
7
Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden crust forms, about 5 minutes, then turn stuffing over in sections with a spatula.
8
Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
9
Transfer to a casserole dish or serving plate. Serve warm.