Stovetop Stuffing

The most common Thanksgiving food-related complaint isnt dry turkey, although its often cited. The real issue? Lack of oven space. Thats what inspired me to share this stovetop stuffing recipe, perfect for those with limited oven room. But even if you have multiple ovens at your disposal, you should still give this method a try. Cooking the stuffing in a pan allows for complete control over texture, making it as wet or dry, soft or crusty, as you prefer. Its all about how much liquid you use and how long you brown it in the pan.

Once done, you can serve it loose, like in the video, or press it down for a more compact, casserole-like texture. You can also play around with the seasonings feel free to switch up the herbs, though my "Simon and Garfunkel" blend is a proven favorite. Regardless of your seasoning choices, I hope you give this stovetop method a try. Enjoy!

Ingredients

• 8 cups cubed day-old white French bread, dried
• 1 sticks unsalted butter, divided
• 1 large yellow onion, diced
• 1 cups diced celery
• 1 teaspoons kosher salt
• 1 teaspoons dried sage
• teaspoon dried thyme
• 2 cups turkey or chicken broth
• cup chopped fresh Italian parsley
• 1 tablespoon minced fresh rosemary
• 1 large egg, beaten
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper

Directions

Step 1: Gather all your ingredients and set up your workspace.

Step 2: Add the dry bread cubes to a large mixing bowl and set aside.

Step 3: In a large skillet over medium-high heat, melt 1 stick of butter. Add the onions, celery, and salt. Saut for about 5 minutes until the onions soften and become translucent.

Step 4: Add the sage, thyme, and broth to the skillet. Stir to combine and bring the mixture to a boil. Once boiling, remove from heat.

Step 5: Pour the hot mixture over the bread cubes in the bowl. Toss gently with a large spoon until the bread is evenly soaked. Let the mixture sit for 15 minutes, tossing occasionally, to cool slightly.

Step 6: Add the parsley, rosemary, beaten egg, black pepper, and cayenne to the bowl. Mix thoroughly until everything is well combined. Let the mixture cool completely, tossing occasionally.

Step 7: In a large nonstick skillet, melt the remaining stick of butter over medium heat. Add the stuffing mixture to the pan and press it down gently with a spatula.

Step 8: Cook for about 5 minutes, until a golden crust forms on the bottom. Turn the stuffing over in sections with a spatula. Cover the skillet and cook for an additional 5 minutes, then uncover and toss again.

Step 9: Continue cooking uncovered, tossing occasionally, until the stuffing is browned and crispy to your liking.

Step 10: Transfer the finished stuffing to a serving dish or casserole and serve warm.

Recipe Tips

• For a deeper brown on top, broil for 1 minute be careful not to burn!
• If you prefer your stuffing more wet and pudding-like, add extra broth and avoid breaking it up too much. Press it down after transferring to the casserole dish for a more compact texture.

Nutrition Facts (per serving)

• Calories: 301
• Fat: 20g (25% Daily Value)
• Saturated Fat: 12g (58% Daily Value)
• Cholesterol: 71mg (24% Daily Value)
• Sodium: 1055mg (46% Daily Value)
• Total Carbohydrate: 26g (10% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Protein: 5g (11% Daily Value)
• Potassium: 174mg (4% Daily Value)

Note: Percent daily values are based on a 2,000-calorie diet. Your actual daily values may be higher or lower depending on your calorie needs.