Ingredients
8
8 servings
- •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
- •½ cup chopped fresh Italian parsley
- •1 tablespoon minced fresh rosemary
- •1 large egg, beaten
- •1 teaspoon freshly ground black pepper
- •1 pinch cayenne pepper
Instructions
- Add dry bread cubes to a large mixing bowl and set aside.
- Melt 1 stick of butter in a large skillet set 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.
- Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until bread is evenly saturated.
- Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
- Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
- 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 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.
- Transfer to a casserole dish or serving plate.
Nutritional Facts
Per 8 servings
- Calories: 301
- Carbohydrate: 26g
- Fat: 20g
- Fiber: 2g
- Protein: 5g
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