Since the oven can be full during Thanksgiving or Christmas, I’m showing you how to make stuffing on the stovetop that’s not just “as good” as the one you bake, it might even be better. Stuffing can be served immediately, or reheated once the oven is available.
- 8 cups cubed day-old white French bread, dried
- 1 ½ sticks unsalted butter, divided
- 1 large yellow onion, diced
- 1 ½ cups diced celery
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons dried sage
- ½ teaspoon dried thyme leaves
- 2 ½ cups turkey broth
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- ½ cup chopped fresh Italian parsley
- 1 tablespoon minced fresh rosemary
- 1 large egg, beaten
- 1 Add dry bread cubes to a large mixing bowl and set aside.
- 2 Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the 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.
- 3 Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
- 4 Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
- 5 Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
- 6 Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. 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.
- 7 Transfer to a casserole dish or serving plate.
- Calories 300.9
- Carbohydrate 26.3 g
- Cholesterol 70.8 mg
- Fat 19.7 g
- Fiber 2 g
- Protein 5.3 g
- Saturated Fat 11.5 g
- Sodium 1055.3 mg
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