Recipe By Chef John
Rating
Published Nov 23rd
Prep 20m Cook 25m Additional 15m Ready In 1h
Servings 8 servings Calories 300.9

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Add dry bread cubes to a large mixing bowl and set aside.
  2. 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. 3 Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
  4. 4 Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
  5. 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. 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. 7 Transfer to a casserole dish or serving plate.

Nutrition Facts

  • 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

Chef's Notes

You can use chicken broth instead of turkey; The top can be broiled for 1 minute for a deeper browning, but be careful not to burn; If you want your stuffing to be more wet and pudding-like, add more broth and don't toss or break it up as much. Once you transfer it to the casserole or serving dish, press it down so it compacts.

Reviews

  1. And anotha one! Dj Chef John strikes again y’all! I have been following Chef John’s recipes for the past 9 years and they have never disappointed! This stuffing was the favorite of everyones at Thanksgiving ! One friend of mine took the majority home without leaving much else for anyone else, there was almost a - Read more ...

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