Stovetop Stuffing

Ingredients

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

Steps

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.